Rose Milk Cake

Method

1. 1

   Separate the egg whites from the yolks. Beat the egg whites with the sugar. Whip it until it forms stiff peaks.

   Egg WhiteSugar

2. 2

   In another bowl, combine the maida, baking powder and salt.

   MaidaBaking PowderSalt

3. 3

   In a separate bowl, beat the egg yolks with sugar until pale and at ribbon consistency. Add the milk and vanilla essence, and mix just to combine.

   MilkSugarEgg YolkVanilla Essence

4. 4

   Add the flour mixture to the yolks and whisk again.

5. 5

   Fold in the egg whites gently into the egg yolks.

6. 6

   Pour the cake batter into a cake pan lined with greased and lined with baking paper. Make streaks in the batter using a skewer to remove any air bubbles. Bake at 180c for 30 minutes.

7. 7

   For the milk mixture, combine all the ingredients together and whisk. Set aside.

   MilkFresh CreamRose SyrupCondensed Milk

8. 8

   Once the cake has cooled down, make several holes on it using a skewer or toothpick. Pour the rose milk over it and let it soak. Refrigerate for 4 hours.

9. 9

   To a bowl add whipping cream and whip it till stiff peaks form. Add rose syrup and whip till combined Trim the sides and cut into pieces. Decorate with whipped cream, rose petals and pistachios. Serve cold. You can pour more of the milk mixture while serving too.

   Whipped CreamRose Syrup