πΈπ₯ Rose Milk Cake
A soft, airy sponge soaked in sweet rose milk and topped with whipped cream and pistachios. Light, floral, and unforgettable.
π Ingredients
For the Cake:
β’ 1 cup (120g) all-purpose flour
β’ 1 tsp baking powder
β’ ΒΌ tsp salt
β’ 4 large eggs, room temperature
β’ ΒΎ cup (150g) granulated sugar
β’ 1 tsp vanilla extract
β’ ΒΌ cup (60ml) whole milk
β’ Optional: A drop or two of pink food coloring (for a subtle blush)
For the Rose Milk Soak:
β’ 1 cup (240ml) evaporated milk
β’ Β½ cup (120ml) sweetened condensed milk
β’ Β½ cup (120ml) whole milk
β’ 1 Β½ tsp rose water (adjust to taste)
β’ Optional: 1β2 tbsp rose syrup (like Rooh Afza) for color and sweetness
For the Whipped Cream Topping:
β’ 1 cup (240ml) heavy cream, cold
β’ 2β3 tbsp powdered sugar
β’ 1 tsp rose water
β’ Optional: Few drops of rose syrup for color
For Garnish:
β’ Dried rose petals πΉ
β’ Crushed pistachios
β’ Fresh edible rosebuds or raspberries (optional)
π©βπ³ Instructions
1. Bake the Cake
β’ Preheat oven to 350Β°F (175Β°C).
β’ Grease and line an 8Γ8 inch (20Γ20 cm) square or round baking dish.
β’ In a bowl, whisk together flour, baking powder, and salt.
β’ In a large bowl, beat eggs and sugar with a hand mixer for 5β7 minutes, until light and fluffy.
β’ Add vanilla, milk, and optional food coloring.
β’ Gently fold in the dry ingredients until fully combined.
β’ Pour into the prepared pan and bake for 25β30 minutes, or until a toothpick comes out clean.
β’ Let cool for 10 minutes.
2. Make the Rose Milk
β’ In a bowl or jug, combine evaporated milk, condensed milk, whole milk, rose water, and rose syrup. Stir well.
3. Soak the Cake
β’ Use a fork or skewer to poke holes all over the slightly warm cake.
β’ Slowly pour the rose milk mixture over the cake, letting it soak in gradually.
β’ Cover and refrigerate for at least 4 hours, preferably overnight.
4. Whip the Cream
β’ Whip cold heavy cream with powdered sugar and rose water (plus optional syrup for color) until soft peaks form.
β’ Spread over the chilled, soaked cake.
5. Garnish & Serve
β’ Sprinkle with crushed pistachios and dried rose petals.
β’ Slice and serve chilled β each bite is fragrant, moist, and magical.
π½οΈ Serving Tips:
β’ Serve in squares or diamonds for an elegant presentation.
β’ Pairs beautifully with chai, hibiscus tea, or even a chilled rose milk latte.