Rose milk cake


For the Cake:

  1. 1 cup all-purpose flour
  2. 1+1/2 tsp baking powder
  3. 1/4 salt
  4. 5 eggs separated
  5. 1 cup sugar
  6. 1/3 cup milk
  7. 1 tsp vanilla essence
  8. 1 tsp rose water
  9. Pink food coloring
  10. 50 grams butter

For the milk glaze:

  1. 1 can evaporated milk (340 grams)
  2. 1 can sweetened condensed milk (396 grams)
  3. 1 cup fresh/heavy cream
  4. 2 tbsp rose water

For the topping:

  1. 2 cups whipping cream
  2. 2 tbsp icing sugar
  3. 1 tsp rose water


For the sponge:

  1. Preheat oven to 180 C. 
  2. Combine flour, baking powder & salt in a bowl. 
  3. In a separate bowl, Beat egg yolks & sugar until pale yellow. To this, add melted butter, milk, vanilla essence, food color and rose water
  4. Gradually add the flour mixture into the egg yolks mix. Stir gently until just combined. Do not over mix.
  5. In another clean bowl beat egg whites on high speed and continue to beat until stiff peaks
  6. Fold the egg whites into the batter gently
  7. Pour the batter into a pan and bake it for 30-40 mins
  8. Remove cake from the oven and let it cool completely

For the milk glaze:

  1. Whisk all the ingredients mentioned above in a bowl
  2. Keep aside a little bit of glaze to pour on cake while serving
  3. Poke holes all over the cool cake and pour the glaze all over the cake including the edges
  4. Refrigerate the cake overnight

For the topping:

  1. Whip the cream, icing sugar and rose water till it forms stiff peaks
  2. Spread the whipped cream over the cake and refrigerate till serving
  3. Pour the remaining milk glaze and serve. Enjoy!

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