Super Easy Rose Milk Cake

25 mins
Serves 1
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Directions

  1. 1Add sugar into a blender.
  2. 2Add sugar into a blender.
  3. 3Add sugar into a blender.
  4. 4Add eggs into the blender.
  5. 5Add eggs into the blender.
  6. 6Add eggs into the blender.
  7. 7Add melted butter or oil into the blender.
  8. 8Add melted butter or oil into the blender.
  9. 9Add melted butter or oil into the blender.
  10. 10Add milk into the blender.
  11. 11Add milk into the blender.
  12. 12Add milk into the blender.
  13. 13Add rose syrup into the blender.
  14. 14Add rose syrup into the blender.
  15. 15Add rose syrup into the blender.
  16. 16Add vanilla or rose essence into the blender.
  17. 17Add vanilla or rose essence into the blender.
  18. 18Add vanilla or rose essence into the blender.
  19. 19Blend all ingredients together for one minute.
  20. 20Blend all ingredients together for one minute.
  21. 21Blend all ingredients together for one minute.
  22. 22Sieve self-raising flour into a bowl.
  23. 23Sieve self-raising flour into a bowl.
  24. 24Sieve self-raising flour into a bowl.
  25. 25Add salt to the flour.
  26. 26Add salt to the flour.
  27. 27Add salt to the flour.
  28. 28Add baking powder to the flour.
  29. 29Add baking powder to the flour.
  30. 30Add baking powder to the flour.
  31. 31Sieve the dry ingredients into a bowl.
  32. 32Sieve the dry ingredients into a bowl.
  33. 33Sieve the dry ingredients into a bowl.
  34. 34Fold the wet ingredients into the dry ingredients until well combined.
  35. 35Fold the wet ingredients into the dry ingredients until well combined.
  36. 36Fold the wet ingredients into the dry ingredients until well combined.
  37. 37Transfer the mixture to a greased cake tin.
  38. 38Transfer the mixture to a greased cake tin.
  39. 39Transfer the mixture to a greased cake tin.
  40. 40Bake for 25 to 30 minutes at 180°C.
  41. 41Bake for 25 to 30 minutes at 180°C.
  42. 42Bake for 25 to 30 minutes at 180°C.
  43. 43Let the cake cool completely before topping.
  44. 44Let the cake cool completely before topping.
  45. 45Let the cake cool completely before topping.
  46. 46Whisk whipping cream and icing sugar together until soft peaks form.
  47. 47Whisk whipping cream and icing sugar together until soft peaks form.
  48. 48Whisk whipping cream and icing sugar together until soft peaks form.
  49. 49Spread the whipped cream on the cooled cake.
  50. 50Spread the whipped cream on the cooled cake.
  51. 51Spread the whipped cream on the cooled cake.
  52. 52Garnish with chopped pistachios.
  53. 53Garnish with chopped pistachios.
  54. 54Garnish with chopped pistachios.
  55. 55Garnish with dried rose petals.
  56. 56Garnish with dried rose petals.
  57. 57Garnish with dried rose petals.
  58. 58Pour rose milk over each slice before serving.
  59. 59Pour rose milk over each slice before serving.
  60. 60Pour rose milk over each slice before serving.

Ingredients

  • 200 g Sugar
  • 200 g Sugar
  • 200 g Sugar
  • 4 Eggs
  • 4 Eggs
  • 4 Eggs
  • 200 ml Melted butter or oil
  • 200 ml Melted butter or oil
  • 200 ml Melted butter or oil
  • 1 tbsp Milk
  • 1 tbsp Milk
  • 1 tbsp Milk
  • 0.33 cup Rose syrup
  • 0.33 cup Rose syrup
  • 0.33 cup Rose syrup
  • 0.5 tsp Vanilla or rose essence
  • 0.5 tsp Vanilla or rose essence
  • 0.5 tsp Vanilla or rose essence
  • 200 g Self-raising flour
  • 200 g Self-raising flour
  • 200 g Self-raising flour
  • 1 tsp Baking powder
  • 1 tsp Baking powder
  • 1 tsp Baking powder
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 0.25 tsp Salt
  • 300 ml Whipping cream or double cream
  • 300 ml Whipping cream or double cream
  • 300 ml Whipping cream or double cream
  • 0.33 cup Icing sugar
  • 0.33 cup Icing sugar
  • 0.33 cup Icing sugar
  • 0.33 cup Pistachios
  • 0.33 cup Pistachios
  • 0.33 cup Pistachios
  • few Dried rose petals
  • few Dried rose petals
  • few Dried rose petals

Equipment

blendersievemixing bowlspatulagreased cake tinelectric whisk

Tips

  • Let the cake cool completely before topping with whipping cream.
  • Pour 1/3 cup of rose milk on each slice before serving (ratio: 1 tbsp rose syrup with 1/3 cup milk).