Snow Cake

Ingredients

• 1/2 pound Powdered sugar (Originally '0.5 lb sundeli khand'.)
• 1/2 pound Arrowroot powder (Originally '0.5 lb arrowroot'. The recipe notes that if arrowroot is unavailable, fine wheat flour (Maida) can be substituted.)
• 1/4 pound Butter (Originally '0.25 lb soji makhan' (pure/clarified butter). Approx 1/2 cup.)
• 6 large Egg whites (Fresh egg whites.)
• 2 teaspoons Vanilla extract
• 15 drops Rose extract (Or rose water (adjust quantity if using water).)
• 1 teaspoon Salt (Flat teaspoon. Can be omitted if preferred.)
• 1 tablespoon Butter (For greasing the mold. Quantity estimated.)

Instructions

1. 1Preheat oven to 300°F (150°C). Generously grease a cake mold with butter. The oven should be a 'slow oven' to prevent the cake from browning too much.
2. 2In a clean bowl, whip the egg whites until they form stiff, hard peaks.
3. 3In a mixing bowl (originally a tinned vessel), combine the butter and sugar. Add the arrowroot powder. Mix thoroughly. The original recipe suggests mixing with a wooden spoon for nearly 45 minutes, but with modern mixers, cream until the mixture is light, fluffy, and well-combined (about 5-8 minutes).
4. 4Add the salt, vanilla extract, and rose extract to the butter-arrowroot mixture. Finally, gently fold in the stiff egg whites until just combined, being careful not to deflate the batter.
5. 5Pour the batter into the prepared mold, leaving about an inch of space at the top for rising. Bake in the slow oven (300°F/150°C) for approximately 45-50 minutes. The critical instruction is to ensure the cake does not turn red or brown; it should remain pale (snow-like). If it starts browning too quickly, cover loosely with foil.