Rosewater Chiffon Cake is gorgeous and indulgent, with fresh strawberry glaze which perfectly marries the most aromatic summer flavors together.
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.
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.
- 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
Rosewater Chiffon Cake
- 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
- 1/2 cup fresh strawberries
- 2 cups confectioners' sugar
- Dash salt
- Preheat oven to 325F.
- Place egg whites in a large bowl and let stand at room temperature 30 minutes.
- Place oven rack in the middle position. Grease a bundt pan or 10 inch tube pan with a little melted butter or baking spray.
- In a large bowl, combine dry ingredients: flour, sugar, baking powder and salt.
- In another bowl, using an electric mixer fitted with the wire attachment, whisk the egg yolks, water, oil and rosewater until combined.
- Add to dry ingredients and beat until well blended.
- 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.
- 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.
- Cool completely, about 1 hour, before adding the glaze.
- Remove cake to a serving plate that has some high edges to avoid spilling the strawberry syrup.
- Add the berries to a food processor and blend until completely pureed.
- 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.
- 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.