Rose Milk Cake

Here’s a simple yet delicious recipe for Eggless Rose Milk Cake:

Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup yogurt (curd)
• 1/4 cup vegetable oil
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon rose essence
• Pink food coloring (optional)

For the Milk Soak:

• 1/2 cup milk
• 1/4 cup condensed milk
• 1/2 teaspoon rose essence
• A few drops of pink food coloring (optional)

For the Topping:

• 1/2 cup whipping cream
• 1 tablespoon powdered sugar
• Rose petals (for garnish)
• Chopped pistachios or almonds (optional)

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix milk, yogurt, oil, rose essence, and a few drops of pink food coloring if desired.
4. Combine the wet ingredients with the dry ingredients, mixing gently until smooth and lump-free.
5. Pour the batter into the greased cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

2. Prepare the Milk Soak:

1. In a bowl, mix together milk, condensed milk, rose essence, and pink food coloring.
2. Once the cake is cooled, poke holes on top of the cake using a fork or toothpick.
3. Pour the milk mixture over the cake slowly, allowing it to soak in.

3. Topping:

1. Whip the cream with powdered sugar until soft peaks form.
2. Spread the whipped cream on top of the cake.
3. Garnish with rose petals and chopped pistachios or almonds.

4. Serving:

• Chill the cake in the refrigerator for at least an hour to enhance the flavors.
• Slice, serve, and enjoy your Eggless Rose Milk Cake!

This cake is perfect for festive occasions or anytime you crave a unique, floral-flavored dessert!