Egg-less Rose Milk-Cake

INGREDIENTS 

For the Cake:

• 1 ½ cups (180g) all-purpose flour (maida)

• 1 tsp (4g) baking powder

• 1 cup (285g) yogurt

• ½ tsp (3g) baking soda

• ¾ cup (150g) castor sugar

• ½ cup (120mL) vegetable oil

• ¼ tsp kewra essence

• 1 tbsp (15g) Rooh Afza

 

For the Soak:

• ½ cup (153g) condensed milk

• ½ cup (115g) fresh cream

• 1 ½ cups (360g) milk

• 4 tbsp Rooh Afza

 

For Topping:

• Whipped cream

• Chopped pistachios

• Dried rose petals

DIRECTIONS

 Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

 

In a bowl, sift together the all-purpose flour and baking powder. Set aside.

 

In another bowl, whisk together yogurt, baking soda, castor sugar, vegetable oil, kewra extract, and Rooh Afza until well combined. 

 

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not over-mix.

 

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

In a bowl, whisk together condensed milk, fresh cream, milk, and Rooh Afza.

 

Once the cake has cooled, poke holes all over the top using a skewer or toothpick. Pour the soak mixture evenly over the cake, allowing it to absorb.

 

Once the cake has absorbed the soak, top with whipped cream, chopped pistachios, dried rose petals.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.