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Sour cream flower cake with rosewater icing

  • 0:30 Prep
  • 1:40 Cook
  • 6 Servings
  • Advanced


  • 225g unsalted butter, softened
  • 500g caster sugar
  • 6 eggs, separated
  • 2 2/3 cup (400g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 300ml sour cream
  • 1 teaspoon vanilla extract


  • 1 1/2 cups pure icing sugar, sifted, plus extra for dusting
  • 2-3 drops of rose pink food colouring
  • 1 teaspoon rosewater
  • Hyacinth flowers, for decoration only


  • 1
    Preheat the oven to 160°C. Grease a rose-shaped baking pan.
  • 2
    Cream butter and half the sugar in the bowl of an electric mixer until light and fluffy. Add egg yolks and beat until just combined.
  • 3
    Sift together flour, soda and baking powder. Place alternating spoonfuls of sour cream and dry ingredients into creamed mixture, stirring well. Add vanilla.
  • 4
    Whisk eggwhites until soft peaks form, then slowly add and beat in remaining sugar. Beat until stiff peaks form.
  • 5
    Add a little of the eggwhites to cake mixture to loosen, then fold in remaining eggwhites. Fill prepared pan and bake for 1-1 1/2 hours or until a skewer inserted into centre comes out clean.
  • 6
    Remove from oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
  • 7
    For the icing, combine icing sugar, colouring, rosewater and 3-4 tablespoons warm water until a soft dropping consistency. Add a little more water if necessary. Drizzle icing all over cake, allowing to drip down sides. Decorate cake with hyacinths and dust with extra icing sugar.

Source: taste.com.au


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