Description
This Rose Milk Cake is a moist, floral-infused dessert soaked in rose milk and topped with whipped cream, rose petals, and pistachios. Soft, creamy, and irresistibly delicious!
Ingredients
Cake Base:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 eggs (separated)
- ¾ cup sugar
- ½ cup melted butter
- 1 tsp vanilla extract
- ¼ cup rose syrup
- ½ cup whole milk
Rose Milk Soak:
- 1 cup evaporated milk
- ½ cup condensed milk
- ½ cup whole milk or heavy cream
- 3 tbsp rose syrup
- A pinch of cardamom (optional)
Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 tbsp rose syrup
- Dried rose petals & chopped pistachios (for garnish)
Instructions
- Preheat & Prepare Batter:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sift flour, baking powder, baking soda, and salt. Beat egg whites until stiff peaks form. In another bowl, whisk egg yolks, sugar, butter, vanilla, rose syrup, and milk until fluffy.
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Combine & Bake:
Gently fold dry ingredients into the wet mixture, then carefully fold in beaten egg whites to keep it light. Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
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Prepare Rose Milk Soak:
In a bowl, mix evaporated milk, condensed milk, whole milk, rose syrup, and cardamom to create the rich floral soak.
Soak & Chill:
While the cake is still warm, poke holes all over and pour the rose milk soak evenly. Cover and refrigerate for at least 4 hours for full absorption.
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Frost, Garnish & Serve:
Whip heavy cream, powdered sugar, and rose syrup until soft peaks form. Spread over the chilled cake, garnish with rose petals and pistachios, slice, and enjoy!
Notes
- ✔️ Best served chilled for maximum flavor.
- ✔️ For extra floral notes, add a few drops of rose essence to the soak.
- ✔️ Store in the fridge for 3-4 days or freeze for up to 1 month