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It was my birthday a couple weeks ago, and as per tradition, I made my own birthday cake. Therefore, this year I made a cardamom cake with rosewater whipped cream frosting. It includes the very Middle Eastern flavours of cardamom and rosewater, some of my family’s favourites! For garnish, I simply decorated the cake with food grade rose buds from Chinatown.
To make the cake, I started with a basic yellow cake base. This kind of cake uses four eggs and achieves leavening by whipping the whites separately. Once stiff, I folded the egg whites into the finished batter. The cardamom flavour is from freshly ground cardamom. I used green cardamom and just ground the black seeds, separating and discarding the papery pod. Of course, a touch of vanilla can’t hurt either! Once baked, I used my favourite frosting – whipped cream! Overall, the whipped cream frosting, flavoured with just a hint of rosewater, nicely pairs with the cardamom cake layers.
Rosewater and Cardamom Cake
Ingredients
For the Cake:
- 4 eggs separated
- 2 3/4 cups flour
- 1 1/2 tsp baking powder
- 1.5 tsp ground cardamom
- 1/2 tsp salt
- 1 cup butter softened
- 2 cups sugar
- 1 tsp vanilla extract
- 1 cup whole milk
For the Rosewater Whipped Cream:
- 2 cups whipping cream
- 2 tsp rosewater
- 1/2 tsp vanilla
- 2 Tbsp sugar
Instructions
For the Cake:
- Lightly grease two 9-inch round cake pans and dust with flour.
- Preheat oven to 350 F.
- Using an electric mixer, beat egg whites until stiff but not dry, and set aside.
- In a large bowl, mix the flour with baking powder, cardamom, and salt.
- In another large bowl, cream the butter and sugar until fluffy. Beat in the egg yolks, one at a time. Add the vanilla and beat again.
- Alternating with the milk, add the flour mixture to the butter mixture in three additions.
- Next, gently fold the egg whites into the batter.
- Once the batter is evenly mixed, pour it into the baking pans and spread it evenly.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean.
- Cool in the pan for 10 minutes before turning onto a wire rack to cool completely. When cool, fill and frost with rosewater whipped cream.
For the Rosewater Whipped Cream:
- In a large bowl, beat the whipping cream until soft peaks form.
- Add the rosewater, vanilla, and sugar, and beat until stiff.
Once you frost the cake, it is best to let it sit in the fridge for at least 30 minutes to allow some of the moisture of the whipped cream soak in to the cake. As a result, this also makes the cake easier to slice.
If you’re short on time, you can also bake the cake layers up to a day in advance. Just leave the cake in its tin and wrap it with plastic wrap or foil. The cake is just as good the next day! However, whip the cream just before you’re ready to frost.
I prefer simply decorating my cakes, if at all. For this cardamom cake, I used food grade rose buds as inedible garnish (although they are food grade, they don’t taste great). Alternately, you can use pomegranate seeds instead.
Check out my previous birthday cakes:
- Maulwurftorte – German Molehill Cake in 2017
- One Bowl Chocolate Cake with Vanilla Rum Buttercream Frosting in 2015
- Matcha Swiss Roll in 2014
What a heavenly looking cake. So perfect for Mothers day, I’m thinking. I’ll PIN thanks for the recipe xx
So elegant!
It sounds like an original combination, and it makes such a pretty cake!
Thank you for sharing the recipe at The Really crafty Link Party. Pinned.
Meinhilde, the cake sounds delicious and it is stunning! The simple decoration is so elegant. Pinning. #SewItCookItCraftIt
Happy belated birthday! I hope you had an amazing day. I know you had an amazing cake! This looks so delicious and sounds so easy to replicate. I want some!
Maureen | http://www.littlemisscasual.com
What a stunning cake! This would be beautiful for Christmas!
This sound incredible!! Love the rosewater with the cardamom! Thanks for sharing at the What’s for Dinner party – hope your week is great!
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This is such an interesting cake. I’m experimenting with cardamom so this is a perfect excuse to use it. Thank you for sharing at What’d You Do This Weekend?
Linda
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Today I decided to bake this cake for our friend’s birthday ! Followed your recipe and baked it :-). It turned out very good ! I even added a layer of saffron mixed in a littke cream , in between the two cake layers . The Rosewater flavored whipping cream was fresh and light ! Thankyou ??!
Genius idea on the saffron! I will try that next time 🙂
We baked this cake and it turned out very good Thankyou !! Lovely recipe ?!
I’m glad it turned out for you, and that you liked it 🙂 !