-
1
Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils.
-
2
Wrap the leaves around the butter.
-
3
Wrap in plastic wrap and refrigerate overnight.
-
4
Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
-
5
Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
-
6
Rub the remaining 10 to 12 leaves and arrange in the pan.
-
7
Whisk the flour, baking powder and salt in a bowl.
-
8
In a separate bowl, mix the milk, 3/4 cup water and the vanilla.
-
9
Unwrap the butter and remove the leaves.
-
10
Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy.
-
11
Beat in the egg whites, two at a time.
-
12
Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour.
-
13
Pour the batter into the pan; bake until golden, 30 to 35 minutes.
-
14
Cool 10 minutes; invert the cake onto a rack and remove the leaves.
-
15
Make the frosting: Remove the leaves from the sugar.
-
16
Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute.
-
17
Place the bowl over a pot of barely simmering water.
-
18
Beat until the mixture holds stiff peaks, about 7 minutes.
-
19
Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes.
-
20
Spread the frosting over the cake.
-
21
Photograph by Kana Okada
