@jazees_recipes: Rose Milk Cake Ingredients For the Vanilla Butter Cake * 250 g unsalted butter, softened * 250 g caster sugar * 4 large eggs * 250 g all-purpose flour * 2 tsp vanilla extract * A pinch of salt * ¼ cup milk * Pink food colouring For the Rose Milk Soak * 250 ml milk * 200 ml condensed milk * 3–4 tbsp rose syrup (adjust to taste) For the Topping * 300 ml whipping cream * Chopped pistachios * Dried rose petals Method Make the Cake 1. Preheat the oven to 180°C (160°C fan). Grease and line your cake tin. 2. Cream the butter and caster sugar until light and fluffy. 3. Beat in the eggs, one at a time, mixing well after each addition. 4. Sift together the all-purpose flour and salt, then gently fold into the butter mixture. 5. Add the vanilla extract and mix well. 6. In a small jug, mix the pink food colouring with the ¼ cup milk. 7. Pour the coloured milk into the batter and mix until smooth and evenly combined. 8. Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. 9. Allow the cake to cool slightly, then use a skewer or fork to poke holes all over the cake. Make the Rose Milk Soak 1. In a jug, combine the milk, condensed milk, and rose syrup, then whisk until well combined. 2. Slowly pour the mixture evenly over the cake, allowing it to soak in completely. Decorate 1. Once the cake has cooled completely, spread an even layer of plain whipped cream over the top. There is no need to sweeten the whipped cream, as the cake and rose milk soak are already sweet. 2. Garnish with chopped pistachios and dried rose petals. 3. Refrigerate for at least 2 hours before serving. #cake #milkcake #rosemilkcake

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Sunday 28 June 2026 00:35:57 GMT