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I love a fluffy chiffon cake and I love trying interesting flavours to go with it. I’ve had a vanilla and rose water cupcake before and it was lovely, the subtle rose water makes for a deliciously fresh cupcake. Now here’s my very pink Rose Chiffon Cake adapted from my Orange Chiffon Cake.

Rose Chiffon Cake with Vanilla Buttercream
Makes: 1 cake
Cooking Time: 50 minutes
Preparation Time: 10 minutes

Ingredients
Rose Chiffon Cake
190g plain flour
1/2 tsp salt
2 tsp baking powder
80ml vegetable oil
60ml water
1/2 tbsp rose water
1 tsp pink colouring
60g caster sugar
6 egg yolks, large
6 eggs whites, large
1/2 tsp cream of tartar
100g caster sugar

Vanilla Buttercream Frosting
300g icing sugar
225g salted butter
1 tsp vanilla extract
1/8 tsp pink colouring

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Method
Rose Chiffon Cake
1. Preheat oven to 170°C.
2. Sieve the plain flour, salt and baking powder into a medium sized bowl.

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3. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.

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4. Whip the egg whites and once it starts to bubble add the cream of tartar.

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5. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.

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6. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
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7. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it’s done!

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8. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.

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9. Allow the cake to cool until room temperature.

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Vanilla Buttercream
1. Beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the vanilla extract and colouring until combined and smooth.

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3. Frost the cooled chiffon cake all over.
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Rose Chiffon Cake with Vanilla Buttercream
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Votes: 1
Rating: 5
You:
Rate this recipe!
Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Rose Chiffon Cake with Vanilla Buttercream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Refreshingly subtle rose water flavour with a vanilla buttercream in a fluffy chiffon cake.
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Servings Prep Time
1Cake 10minutes
Cook Time Passive Time
50minutes 20minutes
Ingredients
Rose Chiffon Cake
  • 190g Plain Flour
  • 1/2tsp Salt
  • 2tsp Baking Powder
  • 80ml Vegetable Oil
  • 60ml Water
  • 1/2tbsp Rose Water
  • 60g Caster Sugar
  • 6 Egg YolksLarge
  • 6 Egg WhitesLarge
  • 1/2tsp Cream of Tartar
  • 100g Caster Sugar
Vanilla Buttercream Frosting
  • 300g Icing Sugar
  • 225g Salted Butter
  • 1tsp Vanilla Extract
  • 1/8tsp Pink Colouring
Servings: Cake
Units:
Instructions
Rose Chiffon Cake
  1. Preheat oven to 170°C.
  1. Sieve the plain flour, salt and baking powder into a medium sized bowl.
  2. Add the vegetable oil, water, rose water, pink colouring, sugar and egg yolks into the dry ingredients and mix until just combined.
  3. Whip the egg whites and once it starts to bubble add the cream of tartar.
  4. Keep whipping until the mixture is nearing soft peaks, then slowly add the sugar with the electric mixer is still running and until hard peaks form.
  5. Add 1/3 of the meringue into the wet mixture until the thick mixture softens. Then slowly add in the rest of the meringue until just combined. Do not overmix!
  6. Pour into the cake pan (one made for upside down cakes – it has a hole in the middle) and then place in the oven for 30 to 40 minutes. Poke a skewer into the middle of the pan and if it comes out clean, it's done!
  7. Remove from the oven when done, and flip it upside. If the cake has risen higher than the cake pan’s height, use a mug and rest the middle cylinder on top.
  8. Allow the cake to cool until room temperature.
Vanilla Buttercream Frosting
  1. Beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the vanilla extract and colouring until combined and smooth.
  3. Frost the cooled chiffon cake all over.
Recipe Notes

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  • If you prefer a more punchier rose flavour, add another 1/4 tbsp to 1/2 tbsp.
  • Similarly, for a lighter pink colour for the cake, half the colouring to 1/2 tsp.
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