CONTEST DESSERT: Colonial American Rose Geranium Cake

COLONIAL AMERICAN ROSE GERANIUM CAKE
Adapted by BumbleBeeBoogie

12 rose geranium leaves, rinsed
1 cup (2 sticks) butter
1-3/4 cups granulated white sugar
6 large egg whites (or equivalent of egg white powder reconstituted per package directions)
3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1/2 cup water

Rinse and dry the geranium leaves. Wrap 6 leaves around each stick of butter; wrap with plastic wrap and chill over-night. Remove the leaves, and reserve. Place the remaining 6 rinsed and dried geranium leaves in a jar with the 1-1/2 cups of sugar; cover and store over night.

In a large mixer bowl, cream the butter and sugar (geranium leaves removed) until light and fluffy. Add the 6 egg whites, two at a time, beating well after each addition.

In another bowl, sift together the flour, baking powder, and 1/2 teaspoon salt.

In a large measuring cup, mix the milk and water . Alternately add the flour mixture and the liquid mixture to the butter mixture, begin and end with the flour mixture. Beat smooth after each addition for a total mixing time of 3 minutes.

Preheat the oven at 350 degrees F. Grease and flour two 9 x 1 1/2 inch round baking pans.

Divide the reserved 6 geranium leaves and arrange in each pan. Spoon the batter over the leaves.

Bake for 30 to 35 minutes. Remove from the oven and cool 10 minutes. Remove the cakes from the pans and cool them on racks. Gently remove the geranium, leaves from the cakes and discard.

Fill and frost with 7-Minute Rose Frosting:

1-1/2 cups granulated sugar
2 large egg whites (or reconstituted egg white powder)
1/3 cup cold water
1/4 teaspoon cream of tartar
dash salt
red food coloring

In the top of double boiler, stir together the sugar, egg whites, cold water, cream of tartar and dash of salt. Beat one minute with rotary or electric beater. Place the double boiler over boiling water (the upper pan should not touch the water.) Cook, beating the frosting to stiff peaks, about 7 minutes (do not over cook). Remove the upper pan from the boiling water. Add 5 drops red food coloring and beat the frosting until it achieves a spreading consistency, about 2 minutes.

Place the bottom cooled cake layer on a cake plate. Frost the top of the cake. Add the second cake layer; frost the top and sides of the cake layers.

Garnish with a circle of geranium blossoms (if in season) around the bottom of the cake.