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Sour cream flower cake with rosewater icing
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Prep Time:
30 minutes
Cook Time:
100 minutes
Total Time:
130 minutes
Delicious rose-patterned sour cream cake with delicate rosewater icing, perfect for a charming afternoon treat.
Ingredients:
  • 225g unsalted butter, softened
  • 500g caster sugar
  • 6 eggs, separated
  • 400g plain flour
  • 1.25 gm bicarbonate of soda
  • 4.00 gm baking powder
  • 300ml sour cream
  • 4.40 gm vanilla extract
  • 225.00 gm pure icing sugar, sifted, plus extra for dusting
  • 2-3 drops of rose pink food colouring
  • 1 tsp rosewater
  • Hyacinth flowers, for decoration only
Instructions:
  • Preheat your oven to 160°C while you prepare a beautiful rose-shaped baking pan by greasing it.
  • In an electric mixer bowl, whip up a creamy mixture by combining butter with half of the sugar. Gradually add egg yolks and mix until just combined.
  • Sift flour, soda, and baking powder. Gradually mix sour cream and dry ingredients into creamed mixture, then stir in vanilla.
  • Whisk egg whites until soft peaks form, then gradually add and beat in the rest of the sugar until stiff peaks form.
  • Begin by gently incorporating a portion of the egg whites into the cake mixture to create a lighter texture, then carefully fold in the rest. Pour the batter into the prepared pan and bake for 1-1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean.
  • After removing from the oven, allow the dish to cool in the pan for 5 minutes before transferring onto a wire rack to cool completely.
  • Make the icing by mixing icing sugar, food coloring, rosewater, and 3-4 tablespoons of warm water until smooth. Adjust water amount as needed for a soft consistency. Pour icing over the cake, letting it cascade down the sides. Garnish with hyacinths and a sprinkle of extra icing sugar.

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