Rosewater Chiffon Cake

Catalina Castravet
By Catalina Castravet

Rosewater Chiffon Cake is gorgeous and indulgent, with fresh strawberry glaze which perfectly marries the most aromatic summer flavors together.

We like making easy and tasty Bundt Cakes, like Rainbow Bundt CakeLemon Lime Bundt Cake and Bundt Jelly Cake.

Rosewater Chiffon Cake with Fresh Strawberry Glaze

Rosewater Chiffon Cake

This Rosewater Chiffon Cake that is covered in the most aromatic strawberry glaze. If you can get your hands on some fresh strawberries from the farmers market, you must make this cake. I baked it in a bundt pan for a more festive look, and I must say, that I like how it turned out.

The ingredients are nothing crazy, probably you have them on hand. However, the once that are a little uncommon are the “cream of tartar” and “rosewater”. Yet, if you don’t bake like me on a regular basis, you may need to purchase these two. The technique used to make the batter for this cake is almost the same as for any other cakes. First, you mix the dry ingredients. Then, you beat the egg yolks and add them to the dry ingredients. The only difference is that you must separate the egg whites from egg yolks. Also, the egg whites are the last ones that are carefully folded into the batter. This one extra step is what makes the texture of this cake so rich, dense, and airy.

Rosewater Chiffon Cake with Fresh Strawberry Glaze

Why you will love this Rosewater Chiffon Cake

As I said, the cake is rich and buttery, and it has a prominent rosewater aroma that is refreshing. In addition, it is sweet and somehow romantic, perfect for those summer nights. The strawberry glaze is made of fresh strawberries and powdered sugar. Also, its not very thick it runs down the cake and creates a strawberry syrup that the bottom of the cake soaks. That is the perfect pairing to the rich and decadent rosewater infused cake crumbles. Marrying beautifully with the sweetness and freshness of the strawberries.

Can you freeze Rosewater Chiffon Cake

Yes, you can! First, cool the cake completely and do not frost. Then, wrap tightly the cake in freezer wrap and add it in batches to freezer bags. The cake can be stored frozen for up to 3 months.

TOOLS/INGREDIENTS USED:

  • Silicone Bundt Cake Pan – I like how easy it is to bake using silicone pans, they are non sticks which helps a lot with cake removal
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5 from 1 reviews
Rosewater Chiffon Cake
Author: Catalina Castravet Serves: 10 servings
Prep time: 15 minutes Cook time: 50 minutes Total time: 1 hr 5 mins

Ingredients

  • 7  eggs  (whites and yolks separated)
  • 2 cups  all-purpose flour 
  • 1 1/2 cups  sugar 
  • 3 teaspoons  baking powder 
  • 1 teaspoon  salt 
  • 3/4 cup  water 
  • 1/2 cup  canola oil 
  • 1 tablespoon  rosewater 
  • 1/2 teaspoon  cream of tartar 

Strawberry Glaze:

  • 1/2 cup  fresh strawberries 
  • 2 cups  confectioners' sugar 
  •  Dash salt 

Instructions

  1. Preheat oven to 325F.
  2. Place egg whites in a large bowl and let stand at room temperature 30 minutes.
  3. Place oven rack in the middle position. Grease a bundt pan or 10 inch tube pan with a little melted butter or baking spray.
  4. In a large bowl, combine dry ingredients: flour, sugar, baking powder and salt.
  5. In another bowl, using an electric mixer fitted with the wire attachment, whisk the egg yolks, water, oil and rosewater until combined.
  6. Add to dry ingredients and beat until well blended.
  7. Add cream of tartar and egg whites to a clean bowl and with clean beaters, beat on medium speed until stiff peaks form. Using a spatula, carefully and slowly fold half of the whites into batter, then fold in remaining whites.
  8. Gently spoon into the greased pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched or a wood tester comes out clean, with just a few crumbs attached.
  9. Cool completely, about 1 hour, before adding the glaze.
  10. Remove cake to a serving plate that has some high edges to avoid spilling the strawberry syrup.

Strawberry Glaze:

  1. Add the berries to a food processor and blend until completely pureed.
  2. Transfer the strawberry puree to a bowl and add the salt and powdered sugar 1 cup at a time until well combined and the desired thickness of the glaze has been achieved.
  3. Pour the glaze on top of the cake, let it run down the bottom of the cake, the cake will partially absorb the strawberry syrup.
Calories: 439 Carbohydrates: 72 Protein: 6 Fat: 15 Saturated Fat: 1 Cholesterol: 114 Sodium: 280 Potassium: 259 Fiber: 1 Sugar: 53 Vitamin A: 215 Vitamin C: 4.2 Calcium: 101 Iron: 2.4
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Comments

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Sues

This is a seriously gorgeous cake!! Plus, it sounds delicious :)

Reply

Many thanks Sues!

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Emanuele @ guyslovecooking

It is refreshing NOT to have a salad today. So, thank you :) I also think cake should not be shared, but they are some generous exceptions Thanks

Reply

Hi Emanuele, I couldn't handle another Monday salad, but cake always sounds good, thanks for stopping by :)

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Cheyanne @ No Spoon Necessary

Honestly, this is THE best way to start a monday! This cake is stunningly beautiful and I absolutely LOVE the flavors! Rosewater with strawberries in a light yet decadently delicious cake? Yessss! I'll have two slices for breakfast, please and thank you! Pinned♡

Reply

Sam @ SugarSpunRun

Oh my, could this BE any more beautiful!? Gorgeous cake and I absolutely adore the way you incorporate so many beautiful flowers, it almost looks too pretty to eat!

Reply

Thank you Sam! While it looks beautiful, it taste even better!

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mira

Gorgeous cake and beautiful pictures, of course! Love rose water! Pinning!

Reply

Many many thanks Mira!

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Gayle @ Pumpkin 'N Spice

What a gorgeous cake, Katalina! I love the rosewater in here! And that strawberry glaze looks fantastic!

Reply

Thanks Gayle!

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Kelly - Life Made Sweeter

This cake is beautiful, Katalina! Love the rosewater in here, I can just imagine how wonderful this must taste with the fresh strawberry glaze! So delicious!

Reply

Kelly I can assure you that it taste fabulous! A must try! Have a good week and thanks for stopping by.

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karrie @ Tasty Ever After

Yummy!! The strawberry glaze on top sounds so delicious :) I'll definitely be making this recipe very soon.

Reply

Thank you Karrie, let m know how it turns out!

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Thao @ In Good Flavor

This is such a beautiful cake! Eating it would certainly perk up my day. I have never used rosewater but can imagine how it must provide a delicate floral essence to the cake.

Reply

Hi Thao, I haven't baked with rosewater much, but its definitely something to try if you like the flavor.

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Eva @ Eva Bakes

What a breathtaking cake! I bet the rosewater makes the cake that much more perfect!

Reply

Yes Eva, rosewater makes everything so much better :)

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Vineetha @ Mint and Mimosas

This sounds delicious. I absolutely love rose flavored desserts. I was visiting a local patisserie where they sell rose Turkish delights and I bought a ton. The owner said that not enough people enjoy the rose flavor, but that it's common in Turkey (where she's from)(and it is in India too!) This cake sounds great! My mom loves using rose extract or essence in desserts, it gives an even stronger rose flavor!

Reply

Hi Vineetha, you are right this flavor is so popular in Turkey and India, I especially think that those countries make their desserts a little more flavorful and aromatic as they are not afraid to experiment with spices and extracts! I was in Turkey recently, actually last week for a very short time, well technically a few hours only, but even in a few hours I got a chance to stock up on amazing dessert like baklava and enjoyed their dry ice cream which is to die for.

Reply

Cristie @ Little Big H

So pretty and it looks delicious. Gorgeous photos as well.

Reply

Thank you Cristie :)

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Angela - Patisserie Makes Perfect

This looks and sounds beautiful, I love the lightness that rose gives to baking. Wonderful photographs.

Reply

Thanks Angela, thats exactly why I love rose desserts as well.

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Leah

Beautiful! Sounds like such a lovely cake! Love that cake stand, too, by the way!

Reply

Hi Leah, thanks for the kid words, and that cake stand is something I good on Amazon for just $25, but I love it so much.

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Rachel @ Simple Seasonal

What an elegant cake and I'm just loving your food photos!

Reply

Many thanks Rachael.

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Sara | Belly Rumbles

Such a beautiful cake, would be the perfect centre piece for a tea party.

Reply

Thanks Sara!

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Paul Storey

This cake looks so delicious

Reply

Thank you Paul.

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Oana @AdoreFoods

This is such a stunning cake! Looks so moist and delicious. Pinned to make it later

Reply

Thanks for the PIN Oana :)

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Kennedy [email protected] KCole's Creative Corner

This looks absolutely gorgeous, Katalina! This is seriously the perfect way to make your Mondays not so horrible ;) This looks so classy and elegant, but still so easy to make and utterly delicious! You are officially a genius, Katatlina :) Thanks for sharing this beauty! :D

Reply

Hey KC, your comment made my day :) thank you very much!

Reply

Mozelle

Obviously I'm never going to bake a damn thing but my cinnamon roll obsession is real and it's strawberry! ?

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