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Rose Milk Cake
166'
Ingredients
Servings
-
12 Portions
+
Eggs
3 Units Eggs
Sugar
1/2 quart Sugar
Flour
1 quart Flour
Leavening agents, baking powder, double-acting, straight phosphate
1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate
Skimmed milk
1/2 quart Skimmed milk
Butter, salted
2 Level tablespoons Butter, salted
Oil, canola
2 Level tablespoons Oil, canola
Rose water
100 grams Rose water
Skimmed milk
1 quart Skimmed milk
Milk, canned, condensed, sweetened
370 grams Milk, canned, condensed, sweetened
Cream, fluid, light whipping
200 grams Cream, fluid, light whipping
Rose Milk Cake
Nutri value
| Carbohydrates | 35.28 g |
| Energy | 290.7 kcal |
| Fat | 13.95 g |
| Protein | 6.9 g |
| Fiber | 0.28 g |
| Sodium | 128.79 g |
| Sugar | 27.25 g |
Instructions
8 Steps
166'
Total
9'Preparation
35'Cooking
120'Waiting
Utensils
Oven
Handmixer
Fork
Refrigerator
Round cake pan
Kitchen brush
Step by step
1 of 8
2'
Step 1
Preheat oven to 180°C.
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Oven
Check
2 of 8
2'
Step 2
Beat eggs, sugar until pale and fluffy. Add milk, melted butter, rose essence, and food color.
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3 of 8
5'
Step 3
Sift in flour, baking powder, and fold gently. Pour into a greased square or round pan.
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Round cake pan
Check
4 of 8
25'
Step 4
Bake 20–25 minutes or until a toothpick comes out clean.
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Oven
Check
5 of 8
5'
Step 5
Mix milk, Nestlé condensed milk, rose water
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Handmixer
Check
6 of 8
5'
Step 6
While the cake is warm, poke holes all over with a fork. Slowly pour the rose milk mixture over the cake.
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Fork
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7 of 8
120'
Step 7
Let it absorb fully, then refrigerate at least 2 hours
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Refrigerator
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8 of 8
2'
Step 8
Spread a layer of whipped cream rose petals. And serve
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Kitchen brush
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Rose Milk Cake
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