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Rose Cream Cake

  Egg whites 10 , beaten
  Butter 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Baking powder 4 Teaspoon (2 Heaping Teaspoons)
  Sugar 3 Cup (48 tbs)
  Flour 4 Cup (64 tbs)
  Vanilla flavoring To Taste
  Vegetable coloring 4 Drop (Enough To Make Batter Delicate Pink)

Mix all ingredients as for regular cake, except egg whites (fold in last).
Bake in milk pans [similar to layer-cake pans].
Frost with boiled icing.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6042 Calories from Fat 1715

% Daily Value*

Total Fat 195 g300.4%

Saturated Fat 120.6 g602.8%

Trans Fat 0 g

Cholesterol 506.4 mg168.8%

Sodium 2185 mg91%

Total Carbohydrates 1001 g333.6%

Dietary Fiber 13.5 g54.2%

Sugars 615.5 g

Protein 92 g184.9%

Vitamin A 117.1% Vitamin C

Calcium 188.3% Iron 143.7%

*Based on a 2000 Calorie diet

Rose Cream Cake Recipe