A gorgeous rosewater chiffon cake with beautiful aromas soaks up a fresh strawberry glaze that perfectly pairs to create a sweet, light summer dessert.
By Katalina Kastravet
If you can get your hands on some fresh strawberries from the farmers market, you must make this cake. The result is the most flavorful, rich and fabulous cake. I baked it in a bundt pan for a more festive look, and I must say that I like how it turned out.
The technique used to make the batter for this cake is almost the same as for any other cakes, you mix the dry ingredients, you beat the egg yolks and add them to the dry ingredients, the only difference is that you must separate the egg whites from egg yolks, and the egg whites are the last ones that are carefully folded into the batter. That one extra step is what makes the texture of this cake so rich and dense, not light, airy and fluffy as other cakes.
This cake is buttery, and it has a prominent rosewater aroma that is refreshing, sweet and I must say somehow romantic, perfect for those summer nights that you spend with your loved one sipping some tea and sharing slices of this cake.
The strawberry glaze is made of fresh strawberries and powdered sugar, and since its not very thick it runs down the cake and creates a strawberry syrup that the bottom of the cake soaks, but never gets soggy. That is the perfect pairing to the rich and decadent rosewater infused cake crumbles, marrying beautifully with the sweetness and freshness of the strawberries.