Recipes
ROSE MILK CAKE
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE WHITE ROSE
Prep Time
:30:(HH:MM)
Serves
10-12
Baking/Cooking Time
30 min plus decorating time
Baking Temp
350°F/180 °C for 50 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Contains Egg
INGREDIENTS
1: Rose Milk Sponge butter - 3/4 cup (170 grams) sugar - 1 cup (240 grams) vanilla Flavour - 1 teaspoon (5 grams) eggs - 3 vegetable oil - 3 1/2 tablespoons (50 ml) milk - 3/4 cup + 2 tablespoons (200 ml) flour - 2 1/2 cups (300 grams) Fab Premium Oil Soluble White Rose Flavour - 1 tsp baking powder - 1 tablespoon (15 grams) 2: Rose infused French Buttercream Egg yolk - 5 Sugar - 255gms Butter - 455gms Water - 65 ml Salt - 1 tsp Fab Premium Oil Soluble White Rose Flavour - 1 tsp Rose petals - 10 gms if needed for the filling |
METHOD
1: Rose Milk Sponge
- Preheat oven to 350°F/180 °C.
- Grease and flour a 9" (24 centimeter) spring-form cake pan.
- In a medium bowl cream butter and sugar, then add eggs one at a time, mix well, then add oil, vanilla and milk and beat till smooth.
- In a small bowl whisk together flour, baking powder and the Fab Premium Oil Soluble White Rose Flavour, add to batter and beat on medium until smooth.
- Spoon batter into prepared cake pan.
- Bake for approximately 50-60 minutes or until toothpick comes out clean.
- Let cool or serve warm.
2: Rose infused French Buttercream
- In a stand mixer whip the egg yolks at high speed until it forms stiff peaks.
- Cook the sugar along with the water in a deep pan until the sugar reaches 115°C/240 °F.Use a candy thermometer to get an accurate reading.
- Now add the sugar syrup to the egg white mix.
- Add it in slowly and allow it to whip until the cream completely cools down Switch to a paddle blade and then add the butter little by little.
- Mix for about 4 to 5 mins on medium speed until the buttercream is ready.
- Add salt and Fab Premium Oil Soluble White Rose Flavour and candy pink food color in the end.