eggless rose milk cake | how to make rose milk cake | eggless cake recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

pistachios

💰Cheaper: walnuts

Walnuts are often less expensive than pistachios.

almonds

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative.

rose water

💰Cheaper: vanilla extract

Vanilla extract can substitute for flavor, though it changes the profile.

For the rose milk, mix 1/2 cup of roohafza with 1/2 cup of boiled and cooled milk.

In a big bowl, sift together maida, cornflour, baking soda, baking powder, and sugar.

Mix well.

Add rose essence, pink color, yoghurt, oil, and milk to the dry ingredients.

Mix in a sweeping motion until a smooth mixture forms.

Grease and line an 8-inch baking pan.

Pour the cake batter into the pan and spread it evenly.

Tap the pan to release any bubbles.

Bake in the middle or lower rack at 180°C for 35-40 minutes until a toothpick comes out clean.

Allow the cake to cool for 30 minutes and then unmould it.

Remove the baking sheet and set the cake in the same container.

In a small bowl, mix honey, rose essence, and strawberry jam.

Poke a few holes in the cake and pour the prepared rose milk over it, allowing the cake to soak up the flavors.

Refrigerate the cake for an hour.

Meanwhile, whip up some light and airy whipping cream.

Decorate the cake with the whipped cream and sprinkle with powdered pistachios and saffron strands.

Refrigerate the cake for a few hours before slicing and serving with rose milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens