This rose cake is so decadent: Old-fashioned white cake with buttercream filling flavored with fresh rose petals and rose-scented icing!
White cake is an old butter cake recipe with just egg whites. In old recipe books, cake made with only egg whites is usually called white cake, silver cake or delicate cake. This recipe is from the Victorian era. White cake is a sweet, rich and dense cake with a snow-white color. If you’re looking for white cake without butter: Here are old-fashioned white sponge and angel food cake recipes. White cake is a delicious way to use up leftover egg whites!
- 2/3 cup butter
- 1 cup sugar *
- 1 cup (soy) milk
- 2 cups flour
- 1 cup starch
- 2 tsp baking powder
- 6 egg whites
Rose Petal Filling
- 1/2 cup butter
- 1 cup powdered sugar
- 4 tbsp fresh organic rose petals
- 2 cups powdered sugar
- 2 tbsp rosewater
- 2 tbsp (or more) water
* Victorian cake recipes are usually made with a lot of sugar: So I reduced the sugar amount by half, and the cake is still sweet enough. The original Victorian white cake is made with 2 cups sugar.
Preheat the oven to 180°C/ 356°F. Beat egg whites until stiff. Beat together butter and sugar until creamy. Then add milk and flour, and fold in the beaten egg whites. Bake for 30 minutes.
For the rose-flavored buttercream, cream together butter and sugar. Chop the rose petals finely and add to the butter mixture. Fill the cake with the rose petal buttercream.
For the rose-scented icing, stir together powdered sugar, rosewater and water. Glaze the cake with the icing. Decorate the cake with fresh roses if you want.
The cake tastes best on the second day.