Rose Milk Cake

Rose Milk Cake

Rose Milk Cake is a super soft, moist, rich cake. Creamy rose milk enhances it's taste...an eggless whole wheat cake with minimum ingredients.

Ingredients for cake

Whole wheat flour - 1 cup

Baking powder - 1/2 tsp

Salt - 1/4 tsp

Fresh cream - 1/2 cup

Powered Sugar / jaggery/ cane sugar - 3/4 cup

Curd - 1/4 cup

Rose essence - 1/2 tsp

Milk - 2 tablespoons

Rose colour - few drops

Rose Milk:

Milk -1 cup

Sugar - 2 tablespoon

Rose essence - 1/2 tsp

Rose / pink colour - few drops.

Frosting:

Non-diary whipping cream - 250 ml

Rose essence - few drops

Pink / rose colour - few drops

Method:

Rose Milk - Boil and chill the milk. Mix sugar, rose essence and pink colour. Let sugar dissolve well. Refrigerate the rose milk. Rose milk is just to drizzle over cake. 

For Cake Batter:

# Sieve whole wheat flour, baking powder, salt for 6-7 times. (dry ingredients)

# Mix powdered sugar/jaggery/cane sugar, fresh cream, rose essence, curd together. (wet ingredients)

# Mix dry ingredients with wet ingredients. Cut and fold method. If batter is thick add two tablespoons of milk and mix well.

# Preheat your microwave convection mode @ 170'c.

# Grease your baking tin with oil / butter. Dust some whole wheat flour.

Consistency of batter should be thick like idli batter.

# Pour the batter in greased tin.

# Bake @ 170'c for 35-40 minutes.

# Check by inserting a knife, if it comes out clean, your cake is baked well.

Allow it to cool. Demould your cake on wire rack and let it cool completely.

Pressure cooker method:

Add 1/2 ich salt in pressure cooker, place the ring mould close the pressure cooker without gasket and whistle. The flame should be medium. Preheat for 10-15 minutes. Place the baking tin on the ring mould close pressure cooker without gasket and whistle and bake for 45-50 minutes on medium low flame. Check by inserting a knife in the centre. If it comes out clean means cake is baked well. Leave it for 5-10 minutes and demould. Let it cool completely on wire rack. Slice your cake once it cools down.

Frosting:

# Before you start whipping cream. Keep your whipping blades, bowl in freezer for 1/2 hr.

# Start whipping the non- diary whipping cream on low speed for 1/2 minute. Increase your speed....you can see the cream becomes thick.

Whip until you get a stiff peaks.

Add essence and colour to your whipped cream.

# Slice the cake in two halves. Use a cerrated knife.

# In a cake board apply some frosting and place one half of the cake. Poke the cake... drizzle rose milk. Apply frosting, place the other half of cake slice, poke and drizzle rose milk. Apply frosting on top of it. Cover the cake well with frosting. Place a nozzle in piping bag fill the frosting and start decorating your cake. 

While serving add rosemilk which enhances the taste.

Refrigerate your cake for atleast 2 hrs. 

Hope you like it. Please do try and provide your comments.

Thank U!