CAKE:

1/2 cup butter
1 1/2 cups sugar
2 1/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk
4 stiffly beaten egg whites
10 rose geranium leaves

FILLING:

Rose geranium jelly

FROSTING:

1 egg white
1/4 cup sugar
1/8 tsp. cream tartar
3 tbsp. water
1/2 tsp. almond flavoring
Red food coloring

Cream butter and sugar. In a separate bowl, sift flour, baking powder and salt. Add sifted dry ingredients to creamed mixture alternately with milk. Fold in stiffly beaten egg whites. Butter and flour two 8 inch cake pans. Place five rose geranium leaves in bottom of each pan. Pour batter over and bake 25 to 30 minutes at 350 degrees. Cool on racks. Remove leaves. Spread rose geranium jelly between layers. Prepare frosting; in top of double boiler, mix egg white, sugar, cream of tartar and water. Beat with rotary mixer until it holds it's shape (5 to 7 minutes). Fold in flavoring and a few drops food coloring. Remove from heat and beat until cool and stiff. Frost cake.