Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting
"Deep, dark, moist chocolate chiffon cake topped with fluffy and sweet frosting with a hint of Rose...."
INGREDIENTS
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1-1/2 cups (300g) sugar
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1 cup (130 g) all-purpose flour
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3/4 cup (90g) dark unsweetened cocoa powder
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2 teaspoons (10 g) baking powder
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1 teaspoon (5 g) baking soda
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1/4 teaspoon (1.5g) salt
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4 eggs, separated, and room temperature
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1/2 cup (120 ml) vegetable oil (I used Sunflower oil)
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1/2 cup (120 ml) water, warm
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1 teaspoon (5 ml) pure vanilla extract
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2 egg whites, room temperature
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1/2 cup (1 stick)(114g) unsalted butter, room temperature
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2 cups (250 g) icing sugar (powdered, confectioners'), sifted
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1 teaspoon (5 ml) pure vanilla extract
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1/4 cup (59 ml) whipping cream (heavy cream, 35% fat)
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1/8 teaspoon rosewater, or more to taste (but use sparingly)
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pinch of salt
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Few drops pink food gel colour (optional)
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