Name: Rose Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 (8-inch) cake
Ingredients: 3 1/3 cups cake flour (13.5 ounces), plus more for dusting the pans; 1.5 cups milk, room temperature; 9 large egg whites, room temperature; 1.5. almond extract; 1.5 tsp. vanilla extract, store-bought or homemade; 1.5 tsp. rose water (or you can substitute more almond extract); 2 2/3 cups granulated sugar (18 ounces); 3 Tbsp. baking powder; 1.5 tsp. salt; 18 Tbsp. unsalted butter (2 sticks + 2 Tbsp), softened; 8-10 roses, petals removed and rinsed; 1.5 cups (3 sticks) unsalted butter, softened; 2 lbs. powdered sugar; 3 tsp. rose water; 2 tsp. vanilla extract, store-bought or homemade; the petals from one rose, finely chopped; 1/4 cup milk (or water)