🌸πŸ₯› Rose Milk Cake A soft, airy sponge soaked in sweet rose milk and topped with whipped cream and...

🌸πŸ₯› Rose Milk Cake A soft, airy sponge soaked in sweet rose milk and topped with whipped cream and...

🌸πŸ₯› Rose Milk Cake
A soft, airy sponge soaked in sweet rose milk and topped with whipped cream and pistachios. Light, floral, and unforgettable.

πŸ›’ 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: 1–2 tbsp rose syrup (like Rooh Afza) for color and sweetness
For the Whipped Cream Topping:
β€’ 1 cup (240ml) heavy cream, cold
β€’ 2–3 tbsp powdered sugar
β€’ 1 tsp rose water
β€’ Optional: Few drops of rose syrup for color
For Garnish:
β€’ Dried rose petals 🌹
β€’ Crushed pistachios
β€’ Fresh edible rosebuds or raspberries (optional)

πŸ‘©β€πŸ³ Instructions
1. Bake the Cake
β€’ Preheat oven to 350Β°F (175Β°C).
β€’ Grease and line an 8Γ—8 inch (20Γ—20 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 5–7 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 25–30 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.

🍽️ 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.

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Posted
2025-09-22T22:45:03+00:00

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