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Victorian Rose Geranium Cake

Anne Burrell
  • 80 minutes
  • Serves 4

INGREDIENTS

8

Egg white, large

3 cups

All-purpose flour

1 tbsp

Baking powder

1/4 tsp

Cream of tartar

5

drops Food coloring, red

1/2 tsp

Salt

1 pinch

Salt

3 1/4 cups

Sugar

1 tsp

Vanilla extract

2 sticks

Butter, unsalted

3/4 cup

Whole milk

20

Rose geranium, leaves