they say that cardamom is the queen of spices so i decided to make a cake worthy of a queen, i also added rosewater and orange to create this cake.
i made a genoese sponge as i find it great for building tiered cakes
the process of making a genoese sponge seems a bit daunting as you have to whisk it constantly over a bowl of boiling water and there is no raising agents like baking powder, the volume that you get from whisking is what is used to make this cake rise so you have to be gentle when folding in the flour and butter so that you dont knock any air out, but it is easier then you think.
recipe for the rosewater cardamom genoeses sponge
8 eggs
250g caster sugar (1 and 1/4 cups)
2 tbsp rosewater
250g plain flour (2 cups)
the seeds of 6 green cardamom pods
pinch of salt
120g butter melted (9 tbsp)
preheat the oven to 180c 350f
line the bottom for for tins, two 11 inch and two 9 inch
add water to a pan and start to boil, place a large bowl over the top and add the eggs, sugar and rosewater, whisk using an electric hand held mixer until the mixture becomes pale and frothy, continue mixing off the heat until the mixture becomes thick and leaves a trail with the whisk is lifted up.
the mixture tripled in size so i transferred it into a larger bowl,
sift in the flour and ground up cardamom and gently fold in,
then finally pour in the melted butter and gently fold that in,
pour into the tins then bake for 35/35 minutes
let cool in tin for 10 minutes then remove and let cool completely.
for frosting add
300g butter (1 and half cups)
250g icing sugar (2 and half cups)
zest of 1 large orange
few tbsp of juice
mix the butter until soft, then add the zest, juice and icing sugar and mix until thick,
take the cake and add a layer of orange curd then pipe on the butter cream
then build up the cake layer by layer.
use wooden dowels so the top cake does not squash the bottom cake
to candy the rose petals brush on egg white then dip in caster sugar and leave over night of for a few hours to harden.
to decorate cake add petals around the edge of the top layer then keep adding more petals until it gets to the centre.
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Absolutely breathtaking! Hi Aimee, passing by from Fridays linkups. Your site is gorgeous…I just want to try everything!
Happy Friday,
Tammy
This looks divine and too pretty to eat!