Eggless Rose Milk Cake

Aug 4

This rose milk cake is as soft a rose itself. It’s just a flavoured sponge dunked in rose milk and decorated with light and airy whipped cream, but it looks and tastes like so much more. Topped with pistachios and saffron, this is delectable and truly impressive dessert!

This cake came out of a small experimenting session in my kitchen that turned out to be a big hit in my house, especially with the kids (which is surprising, considering that they are both at the age where they don’t even come close to something that isn’t chocolate flavoured 🙄). I wanted to try out the new piping tips I bought, and thought that the whipped cream topping in this recipe would be the perfect opportunity to do so.

For that extra touch, you can serve these with a little rose milk (I have provided the recipe for the same below) and biscuits.

Rose Milk Cake Recipe

Prep Time: 30 minutes
Chilling Time: 3 hours (total)
Total Time: 4 hours
Servings: 6 servings
Author: Madhuri Aragam

Ingredients

For the rose milk:
1/2 cup milk
1/2 cup roohafza or any other concentrated squash

Utensils
8-inch square baking dish
2 bowls
spatula

For the sponge:
4 tbsp thick yoghurt
3/4 cup sugar
3/4 cup oil
1 & 3/4 cup all-purpose flour
2 tbsp cornflour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp rose essence
few drops of pink food colouring
pinch of salt

Directions

For the rose milk, first add 1/2 cup of roohafza to 1/2 boiled and cooled milk together. Be careful here, because if the roohafza is added to hot milk it will curdle. Set aside.
Pre-heat the oven to 180°C. Grease and line an 8-inch square baking dish with parchment paper.
In a big bowl, sift all all purpose flour, cornflour, baking soda, baking powder, salt, and sugar together. Thoroughly combine using a whisk until the dry ingredients are well incorporated.
In a separate bowl, combine the rose essence, pink food colouring, yoghurt, oil, and milk. Mix well until thoroughly combined.
Fold the wet ingredients into the dry ingredients and mix well so that there are no lumps. Take care not to over-mix the batter. To avoid over-mixing, it is best to do this gently.
Pour the batter into the greased baking dish and spread evenly. Gently tap a few times on the counter to release any bubbles.
Bake at 180°C for 35-40 minutes in the middle or lower rack until a toothpick comes out clean.
Let it cool in the dish for an additional 30 minutes once out of the oven. Then, remove the baking sheet from the sponge cake and then place it in the same dish.
Using a toothpick, poke multiple holes in the cake and pour the rose milk made earlier. Let the cake soak all the flavourful milk. Refrigerate for one hour.
Meanwhile, whip up some light and airy whipping cream to stiff peaks. Once the cake has cooled and absorbed the rose milk, decorate the cake using the whipped cream. You can use a piping bag to make nice designs or just use a spatula to add texture. Finish it off with some crushed pistachios.
Refrigerate for a few more hours to set, and then serve. Enjoy!