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Biswadeep Roy
This rose milk cake is my best cake ever till date. The flavor of rose milk is just infused in all possible ways!
Prep Time 20 mins
Cook Time 12 mins
Course Breakfast, Dessert
Cuisine American, Indian
Servings 5


For Sponge Cake:

  • 1 cup All Purpose Flour/Maida
  • 1-¼ cup Powdered Sugar
  • 3 No Eggs
  • 1 tbsp Corn Flour
  • ¼ tsp Baking Powder
  • 5 drops Rose Milk Essence

For Soaking Syrup:

  • ½ cup Milk maid
  • ½ cup  Milk
  • 4 drops Rose Milk Essence

For Cream:

  • 1 cup  Heavy Whipping Cream
  • ¼ cup Icing Sugar
  • 3 drops Rose Milk Essence 


  • Preheat the oven to 200 C for 10 minutes. Prepare a rectangle pan with Parchment paper and dust with some icing sugar.In a bowl, using an electric beater, beat eggs and sugar for 8-10 minutes till pale yellow color.Add all other ingredients and beat just till mixed.Using a spatula, scrap the sides of the bowl and give it a mix.Pour it in the prepared tray and bake for 8-10 min or until toothpick inserted comes out clean.Prepare a damn cloth with a parchment paper bigger than the tray.As soon as the cake is done, use a sharp knife to remove it from edges.Turn the cake on to the prepare paper. Now try rolling it slowly using the damn cloth.Cover it with the damn cloth and let it cool completely.
  • Mix all the syrup ingredients using a whisk and reserve.
  • Using an electric beater, beat the whipping cream till foamy.Add icing sugar and essence and beat till stiff peaks.Refrigerate till use.
  • Gently open the cooled cake roll.Brush it with the soaking syrup. (don''t add too much, it may break while rolling)Add the cream and gently roll it back.Decorate with more cream and fresh flowers.Let it chill for atleast 2 hours before you serve. Refrigerate the remaining soaking syrup.Slice and serve it with more soaking syrup. So that rose milk oozes out!
Keyword Back, Cake, Pastry

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