ROSE CAKE
for the sponge cake:
- 5 eggs
- 2/3 cup sugar or 125 g
- 1½ tablespoons lemon zest, or zest of one lemon
- ½ teaspoon vanilla essence
- 1 cup plain flour or 150 g
- 250 ml water
- ½ cup sugar or 100 g
- ½ teaspoon vanilla essence
- Butter unsalted soft at room temp.- 200 gm
- icing sugar or powdered sugar(sifted)- 4 cups (or even less if u want it less sweet.. I found it more sweet)
- vanilla essence- 1 tsp
- milk- 3 tbsp
- food colour- red as required
To prepare the sponge cake:
Beat the eggs, sugar, lemon zest and vanilla for 5 to 6 minutes until foaming; add the flour gradually using a spoon and mix slowly.
Pour the mixture into a greased 15cm baking tin and bake in a preheated oven at 180 °C for 20 to 25 minutes, or until a skewer inserted in the middle comes out clean.
For the butter cream:It is very important for the butter to be at room temprature. And the icing sugar used here is quite a lot.. Its really sweet. But I guess lesser sweet would be perfect.. But this propotion of sugar and butter is important if you want a perfectly pipeable icing...
Beat the butter very well at high speed for 3-5 mins.
Add icing sugar little by little until half the quantity of sugar is consumed. Add milk and vanilla essence. beat well once again. scrape of the cream from the sides of the bowl during the process. Keep adding sugar until the whole quantity is consumed.Add color if u want and mix.
For sugar syrup:
Heat water and sugar in a pan. Heat till it comes to boil and all the sugar is dissolved. Turn off the heat cool, add vanilla essence.
Assembling:
Cut the cake into 3 horizontal slices. Over 1 layer, wet the layer with some sugar syrup, add cream spread evenly. place the next layer on top, repeat the process.
In a piping bag reserve some cream for decoration later. Making roses require a lot of frosting.
NOW over the top layer and sides apply the cream lightly and cool it in the fridge for 15-20 mins.
Again apply a thick coat of the remaining cream to the cake. Smooth it using spatula just dipped in hot water. I used piping bag with a closed star nozzle to decorate the cake. Starting from the bottom layer of the cake, squeeze gently and then swirl to a full spiral shape and then take off the piping bag to make a rose. Again repeat d same thing leaving just a small space next to the first rose so that the space is filled up with the swirl of second rose. keep repeating roses until you get the cake covered in rose completely.
Beat the eggs, sugar, lemon zest and vanilla for 5 to 6 minutes until foaming; add the flour gradually using a spoon and mix slowly.
Pour the mixture into a greased 15cm baking tin and bake in a preheated oven at 180 °C for 20 to 25 minutes, or until a skewer inserted in the middle comes out clean.
For the butter cream:It is very important for the butter to be at room temprature. And the icing sugar used here is quite a lot.. Its really sweet. But I guess lesser sweet would be perfect.. But this propotion of sugar and butter is important if you want a perfectly pipeable icing...
Beat the butter very well at high speed for 3-5 mins.
Add icing sugar little by little until half the quantity of sugar is consumed. Add milk and vanilla essence. beat well once again. scrape of the cream from the sides of the bowl during the process. Keep adding sugar until the whole quantity is consumed.Add color if u want and mix.
For sugar syrup:
Heat water and sugar in a pan. Heat till it comes to boil and all the sugar is dissolved. Turn off the heat cool, add vanilla essence.
Assembling:
Cut the cake into 3 horizontal slices. Over 1 layer, wet the layer with some sugar syrup, add cream spread evenly. place the next layer on top, repeat the process.
In a piping bag reserve some cream for decoration later. Making roses require a lot of frosting.
NOW over the top layer and sides apply the cream lightly and cool it in the fridge for 15-20 mins.
Again apply a thick coat of the remaining cream to the cake. Smooth it using spatula just dipped in hot water. I used piping bag with a closed star nozzle to decorate the cake. Starting from the bottom layer of the cake, squeeze gently and then swirl to a full spiral shape and then take off the piping bag to make a rose. Again repeat d same thing leaving just a small space next to the first rose so that the space is filled up with the swirl of second rose. keep repeating roses until you get the cake covered in rose completely.
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