This snack cake takes “rose all day” to a whole new level.
This fruity snack cake is ethereally light and fluffyand did we mention that it’spretty in pink?
Freeze-dried strawberries androse winebring a lovely pink hue to this simple snack cake.
Credit:Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Emily Nabors Hall
The flavor of the wine comes through in the finished cake, giving it a light, spritzy taste.
The freeze-fried fruit works alongside cream cheese to brighten up the sweet buttercream.
Can’t find freeze-dried strawberries?
Feel free to substitute freeze-dried raspberries instead (they’ll give you the same pink color).
Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Process freeze-dried strawberries in a mini food processor until powdered, 30 seconds to 1 minute.
Add flour, granulated sugar, baking powder, and salt to bowl.
Crack egg into rose mixture.
Pierce egg using tip of a whisk, and lightly beat together.
Fold egg mixture into flour mixture to form a smooth batter.
Spread batter evenly in prepared baking pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes.
Remove from oven, and cool in pan 5 minutes.
Using parchment paper overhang, lift Cake from pan and transfer to a wire rack.
Cool completely, about 1 hour.
Prepare the Frosting:Wash and dry the bowl.
Add reserved powdered strawberries, and beat on medium-high speed until thoroughly combined, about 1 minute.
Add powdered sugar, and beat on low speed until smooth and creamy, about 1 minute.
Spread Frosting over cooled Cake.
