English Rose Cake with Lemon Curd and Elderflower Swiss Meringue Buttercream
A delightful and elegant cake combining the floral notes of rose with tangy lemon curd and a light elderflower buttercream, perfect for afternoon tea.
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Ingredients
- 2 cups flour (sifted)
- 1 cup sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup milk (room temperature)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons rose water
- 3 large egg yolks
- 1/2 cup lemon juice (freshly squeezed)
- 2/3 cup sugar
- 1/4 cup unsalted butter (cubed)
- 1 tablespoon lemon zest (grated)
- 4 large egg whites
- 1 cup unsalted butter (softened and cubed)
- 2 tablespoons elderflower cordial
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