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.

Assembling

Baker Tips/Notes


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