ROSE MILK CAKE

ROSE MILK CAKE 

INGREDIENTS 

For the Cake:

• 1 ½ cups (180g) all-purpose flour (maida)

• 1 teaspoon (4g) baking powder

• 1 cup (285g) yogurt

• ½ teaspoon (3g) baking soda

• ¾ cup (150g) castor sugar

• ½ cup (120mL) vegetable oil

• ¼ teaspoon kewra extract

• 1 tablespoon (15g) Rooh Afza

• Red food coloring (optional)

For the Soak:

• ½ cup (153g) condensed milk

• ½ cup (115g) fresh cream

• 1 ½ cups (360g) milk

• 4 tablespoons Rooh Afza

For Topping:

• Whipped cream

• Chopped pistachios

• Dried rose petals

• Gold leaf (optional)

INSTRUCTIONS 

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour and baking powder. Set aside.

3. Combine Wet Ingredients: In another bowl, whisk together yogurt, baking soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until well combined. If using red food coloring, add a few drops to achieve the desired color.

4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare the Soak: In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.

7. Soak the Cake: Once the cake has cooled, poke holes all over the top using a skewer or toothpick. Pour the soak mixture evenly over the cake, allowing it to absorb.

8. Decorate: Once the cake has absorbed the soak, top with whipped cream, chopped pistachios, dried rose petals, and gold leaf if desired.