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Heavenly Rosewater Cake with Berry Bliss Icing

Heavenly Rosewater Cake with Berry Bliss Icing



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Preheat the oven to 300F. Spread pistachios out on a cookie sheet and place in oven for 3­5 minutes or until they turn a slightly golden color. Remove pistachios from oven and allow to cool.

Once the pistachios have cooled, remove ¾ cup and set aside to use as decoration. Add the rest of the pistachios to a food processor and process until coarsely chopped. Remove the ground pistachios form the food processor and set aside.

In a small food processor, cream the butter and coconut sugar together on a low setting, until fully combined. While the food processor is running, add eggs, one at a time, and then add the lemon juice and rose water.

With the food processor off, remove the lid of the food processor, and add the baking powder, gluten­free flour, almond flour, the ground pistachios, a pinch of pink salt, Berry Bliss powder, and pulse until well combined. Test the consistency on by scooping a bit up with a spoon. If it isn’t soft enough to fall easily off the spoon right away, but slowly slides off, then it’s perfect! If it’s too stiff to slide off the spoon, then add water, one teaspoon at a time until it is soft enough to slide off of the spoon.

Scoop the batter in a round spring­form cake pan and smooth out the top with a spoon or spatula. Bake on your oven’s center rack at 300F for 40­50 minutes. Test doneness by inserting a toothpick into the center of the cake. Once it comes out clean, remove the cake from the oven. (I recommend checking on this cake about 20 minutes into the baking time. If the cake is starting to look too brown on the top, cover it with foil, return it to the oven, and check for doneness regularly.)

Once cake is done, remove from oven and allow to cool in the pan for 15­20 minutes. Then, remove the cake from the pan and place on a wire rack or dish to continue cooling. While the cake is cooling, you can prepare the icing.

You can store this cake in an airtight container for several days or serve immediately with LOVE!


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

Become a subscriber and don&rsquot miss a single delicious recipe, restaurant review or travel adventure.


Vanilla Rose Chiffon Cake

Isn&rsquot this vanilla rose chiffon cake simply gorgeous? Ever so pretty, and girly, just perfect for a Springtime afternoon tea.

Though I do have a secret, the thought of making chiffon cake or angel food cake has always terrified me. The terror has been two fold. Firstly it is a light as air tower of a cake, think of the lightest sponge cake you have ever had, and then even lighter. Visions have plagued me of mine sinking to resemble a doughnut.

Secondly baking it in a non stick cake tin, which hasn&rsquot been greased, goes against every baking instinct I have. Therefore the nightmare evolves with me trying to pry a non-budging sunken doughnut out of a tin.

As people successfully bake chiffon cakes around the globe, I thought it was about time I sucked up my fear and had a go. Seriously the worst thing that could happen to the vanilla rose chiffon cake is that it turned in to a mangled doughnut.

What I did discover is that this vanilla rose chiffon cake is one of the easiest cakes I have ever made. Plus it looks spectacular. Well I think it does anyway, especially when my original vision wasn&rsquot quite so pretty.

The trick of course is to have the right tin. I picked up an angel food cake tin, which has a removable base and extended legs. I&rsquom extremely happy with the investment of adding this tin to my collection, as I will be making many more chiffon cakes.

The vanilla rose chiffon cake was one of three firsts in this particular baking episode. New cake recipe, new cake tin and new stand mixer!

I&rsquove been using a 30 year old stand mixer forever. She is a wonderful work horse, that wasn&rsquot about to head to the glue factory quite yet, but it really was time I updated. Without research and only the sexy photos that grace food blogs and Instagram of that other really popular stand mixer to guide me, that was the one I had my eye on. Then out of the blue, and with impeccable timing Breville contacted me and asked if I would like a brand new Breville Bakery Boss. Of course I said yes, who wouldn&rsquot?

The Bakery Boss comes in a range of very Pinterest worthy colours, royal champagne, silver pearls, blueberry granita, sour cherry and the one I chose salted liquorice.

Not only did it look good it had a range of features I had no idea existed in a stand mixer, certainly not my old work horse in any case. There is a reason it is Choice recommended and has a Red Dot Design Award, and if interested you can read all about it here .

What I can tell you is that it whipped up my egg whites for the vanilla rose chiffon cake in next to no time. Is it wrong to be in love with an electric appliance?

If you don&rsquot have a chiffon tin/angel food tin with extended legs, don&rsquot panic. Place the tin upside down over a bottle. You stick the neck of the bottle in the hole in the centre of the cake tin.

I really do need to stress again how easy this vanilla rose chiffon cake was to make. I have no idea why I have been hesitated making a chiffon for so long.

Also a little note on the teeny tiny dried rose buds that I used to decorate the cake along with the dried rose petals. If found them in the medicine herb section of my local Asian grocery shop. So keep those eyes peeled guys, you never know what you will find and where.

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