Rose Milk Cake
For cake
  • 1 + ½ cups (180g) all purpose flour (maida)
  • 1 teaspoon (4g) baking powder
  • 1 cup (285g) yogurt
  • ½ teaspoon (3g) baking soda
  • ¾ cup (150g) castor sugar
  • ½ cup (120mL) vegetable 0il
  • ¼ tsp kewra extract
  • 1 tbsp (15 gm) rooh Afza
  • Red food colour
For Soak
  • ½ cup (153 gm) condensed milk
  • ½ (115 gm) fresh cream
  • 1 + ½ (360gm ) cup milk
  • 4 tbsp rooh afza
  • Whipping cream
  • Chopped pista
  • Dried rose petals
  • Gold leaf
  1. Pre -heat the oven to 180 degree C and line a 9 x 13 inch rectangular pan with parchment paper.
  2. In a bowl add the yogurt and sprinkle baking soda over it and set it aside to foam up.
  3. Add the castor sugar, oil and rooh afza into the same bowl and mix until well combined.
  4. Gently sift in the flour and baking powder and mix until everything is well combined there are no large flour pockets in the batter. Add in the food colour and mix. Do not over mix at this stage.
  5. Transfer the batter to the prepared cake pan.
  6. Bake at 180C for 30-35 minutes or only until a skewer inserted in the center comes out clean.
  7. While the cake is baking, make the milk mixture by combing milk, fresh cream, condensed milk and rooh afza. After the cake is baked, trim the top and pour the milk liquid on the cake and tilt the pan so that the milk covers the entire cake.
  8. Let it set in the fridge for one hour.
  9. After one hour, demould the cake from the pan.
  10. Top with whipped cream, pistachios and rose petals some more liquid and serve!
Recipe by Bake with Shivesh at