Delicious Rose Milk Cake Recipe: A Fragrant and Sweet Delight!
This Rose Milk Cake recipe combines the delicate essence of rose with a soft, milk-soaked sponge for a truly unique and indulgent dessert. Perfect for celebrations or a sweet treat, this recipe is easy to follow, customizable, and sure to impress.
Equipment
- 2 Mixing bowls for dry and wet ingredients
- 1 whisk for combining ingredients
- 1 8-inch baking pan square or round
- 2 Measuring Cups for accurate ingredient measurements
- 2 spoons
- 1 Saucepan to prepare rose milk syrup
- 1 Oven for baking
- 1 Cooling Rack to cool the cake
- 1 Fork to poke holes in the cake
- 1 Spatula for spreading whipped cream
- 1 Electric mixer or hand mixer for whipping the cream
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 1/2 cup whole milk
- 1/4 cup butter melted
- 1 tsp vanilla extract
For the Rose Milk Syrup:
- 1 1/2 cups whole milk
- 1/2 cup condensed milk
- 1 tbsp rose water or rose essence
- 2-3 drops pink food color optional
For Topping:
- 1 cup whipped cream
- 1 tsp rose water
- few Rose petals for garnish
- some Pistachios optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch square or round baking pan and set aside.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, milk, butter, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet ingredients, mixing until combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly.
- While the cake is cooling, combine whole milk, condensed milk, rose water, and pink food coloring in a saucepan. Heat the mixture over medium heat until well combined but not boiling. Set aside to cool.
- Poke small holes all over the cake using a fork. Slowly pour the cooled rose milk syrup over the entire cake, allowing it to soak in.
- In a separate bowl, whip the cream with 1 tsp of rose water until soft peaks form. Spread the whipped cream over the soaked cake. Garnish with rose petals and chopped pistachios, if desired.
Notes
Rose Milk Cake is a delicious fusion of traditional flavors with a modern twist. This fragrant and soft dessert combines the sweet aroma of rose essence with creamy milk-soaked sponge cake. Popular across Middle Eastern and South Asian cuisines, it’s perfect for special occasions or when you want to indulge in something unique. The balance of sweetness and floral notes makes it an instant hit. Let’s dive into this delightful Rose Milk Cake recipe!
Tips and Variations
- Substitutions: Use almond milk instead of whole milk for a lighter option or coconut milk for a tropical twist.
- Flavor Additions: Add a hint of cardamom or saffron to the cake batter for more depth of flavor.
- Decoration: Garnish with edible gold flakes for an elegant touch.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 40 g |
| Protein | 6 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Fiber | 1 g |
| Sugar | 26 g |
| Sodium | 180 mg |
