ROSe Cake
- 4 nos -Eggs
- 2 cups – Sugar
- 1 tsp – Rose water
- 2-1/4 cups – All-purpose flour
- 2-1/4 tsp – Baking powder
- 1-1/4 cups – Milk
- 10 tbs – Butter
- 2 drops – Rose extract
- 2 nos – Pink organic home grown rose.
- Prepare two 4" tin with baking paper
- Preheat the oven to 170°C.
- In a large bowl, beat eggs for a minute.
- When little bubbles start forming gradually start adding sugar, beating until mixture doubles into a silky foam.
- Beat in rose extract.
- Sieve together flour and baking powder well. Gradually add to batter; beat at low speed until smooth.
- In a small saucepan, heat milk, rose petals and butter just until butter is melted.
- Add rose water to this and gradually add to batter; beat until just combined.
- Divide the batter into the tins.
- Bake for 25 to 30 mins or until the toothpick comes out clean.
- BUTTER CREAM
- For the butter cream, beat the butter till it is pale and soft, for about 5 minutes
- Add rose extract and give it a good mix.
- Add icing sugar and cream alternately till the butter cream is smooth and silky.
- LAYERING
- Mix ½ a cup of sugar in a cup of water and heat it till all the sugar is dissolved.
- Take first layer of the cake and place it on the cake stand.
- Using a brush soak the cake with the sugar syrup.
- Add 2 huge dollops of butter cream and spread it evenly.
- Place the second layer and soak it with sugar syrup.
- Spread buttercream on top and sides as desired.
- Decorate it with fresh roses.
Recipe by MADaboutkitchen at https://madaboutkitchen.in/rose-cake/
3.5.3251