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Petite Rose Cakes
Sudha
10 minutes
12 Petite Rose Cakes
IntermediateSuitable for any occasions
Total Steps
12
Ingredients
12
Tools Needed
6
Ingredients
- 3 egg yolks
- 20 gram sugar
- 3 egg whites
- 70 gram sugar
- 100 gram flour
- 10 gram vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon rind
- 100 gram butter
- 60 gram sifted icing sugar
- 1 teaspoon rose essence
- pink colouring(optional)
Instructions
1
Step 1
Beat egg yolks with 20 grams sugar until fluffy.
2
Step 2
Add in vegetable oil, lemon juice, and lemon rind.
3
Step 3
In a separate bowl, beat egg whites with 70 grams sugar until stiff peaks form. Gently fold the beaten egg whites into the yolk batter.
4
Step 4
Mix in the flour until just combined.
5
Step 5
Place the cake mixture in a piping bag.
6
Step 6
Pipe rounds onto a small greased muffin tray.
7
Step 7
10 minutes
Preheat oven to 180°C and bake for 10 minutes.
8
Step 8
For the butter cream: Beat butter and sifted icing sugar until light and creamy.
9
Step 9
Add rose essence and pink colouring to the butter cream and mix well.
10
Step 10
Sandwich petite cakes with butter cream.
11
Step 11
Dust with icing sugar.
12
Step 12
Alternatively, serve individually by piping buttercream on each cake piece.
Tools & Equipment
mixing bowl
electric mixer
spatula
piping bag
muffin pan
oven