INGREDIENTS
1
Egg white, large
3
Eggs, large
1/4 cup
Apricot preserves or jam
5/16 cup
Chamomile simple syrup
2 tsp
Baking powder
2 1/2 cups
Cake flour
1 3/4 cups
Granulated sugar
3 cups
Powdered sugar
1/2 tsp
Sea salt, fine
1 pinch
Sea salt, fine
1 tsp
Vanilla extract, pure
2 cups
Butter, unsalted
3/4 cup
Milk
2 tbsp
Rum, white
1/2 cup
Water
2 Tablespoons dried chamomile