SC - Rose Petal Cake (OOP)

[Debra Poole]

Greetings,
Here's the recipe.  Its from _Gifts from the kitchen_ by Pamela Westland. 
I love this cake.  It is a big winner around here.  I think my sister is
going to have one at her wedding.  It is very elegant and romantic.

Hope you like it,
Mere 

Rose Petal Cake
1/2 cup butter at room temp.
1/2 cup plus 2 Tablespoons superfine sugar
2 large eggs, separated
1 cup unsifted all-puropse flour 
1 Tablespoon rose water
12 rose petals rinsed and patted dry

Frosting 
1-2 teaspoons rose water
1/2 cup confectioners sugar
your choice of food coloring (opt.)
(pink is pretty with white rose petals)
rose petals to decorate the top
(you may frost the rose petal if you so desire)

Preheat oven to 350 F (180 C)

Oil and flour cake pan (the spray oil and flour works great with this cake)
Line the bottom of the cake pan with the rose petals for the cake.  
Cream the butter and sugar until light and fluffy.  Then add the egg yolks
one at a time.  Beating between each one.  Beat the egg whites until stiff
peaks form.  Lightly fold them and the flour into the butter alternating
between the two.  Stir in the rose water.  Pour the batter into the cake
pan.  Bake for 35 min. or until the cake is lightly brown and springy when
touched.  Cool in the pan for 10 min. then turn out onto a wire rack to
finish cooling.

Frosting:
Stir small amounts of the rose water into the confectioners sugar until
thick and smooth.  Add the food coloring if you so desire.  Coat the top
and sides of the cake.  Add the rose petals to the top while the frosting
is still wet. If the frosting drys before the rose petals are added just
use a dab of thick frosting to attach them.    

Frosting the rose petals (take care with using uncooked eggs)
Lightly beat an egg white and dip each rose petal into it then immediately
into sugar.  Coat evenly.  Allow to dry.  (I strongly suggest you do not
eat the rose petals if you frost them.)     
  
 
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