Rose Milk Cake Roll is so satisfying for a rose milk lover.
Till date this Rose Milk cake roll is my best ever attempt!! Not only me, everyone in my home just loved it.
Whenever I make a cake with cream, it always stays in my fridge for at least 4 days. But this one is a total exception, just got over the next day itself.
If you have been following me for sometime now, you have came across my previous posts using Ossoro Flavors.
They have launched 35 new and interesting flavors. You can check all of them here. And I have been sent some of them, which means new exciting recipes are lined up! Subscribe below, so you are not missing it.
Notes to make perfect Rose milk cake roll:
- Since there is no fat in this recipe, beating of Eggs and sugar for 8-10 minutes till it turns pale yellow color is what matters.
- Make sure you use a damn cloth when rolling the cake.
- Don’t roll it so tight, it may crack easily when unrolling it.
I have made a vanilla roll cake with cream and strawberry filling, so don’t forget to check it out.
This rose milk cake is my best cake ever till date. The flavor of rose milk is just infused in all possible ways!
- 130 g (1 cup) All Purpose Flour/Maida
- 130 g (1 + 1/4 cup) Powdered Sugar
- 3 Eggs
- 1 tbsp Corn Flour
- 1/4 tsp Baking Powder
- 5-6 drops Ossoro's Rose Milk Essence
- 1/2 cup Milk maid
- 1/2 cup Milk
- 4 drops Ossoro's Rose Milk Essence
- 1 cup Heavy Whipping Cream
- 1/4 cup Icing Sugar
- 3 drops Ossoro's Rose Milk Essence
Preheat the oven to 200 C for 10 minutes. Prepare a rectangle pan with Parchment paper and dust with some icing sugar.
In a bowl, using an electric beater, beat eggs and sugar for 8-10 minutes till pale yellow color.
Add all other ingredients and beat just till mixed.
Using a spatula, scrap the sides of the bowl and give it a mix.
Pour it in the prepared tray and bake for 8-10 min or until toothpick inserted comes out clean.
Prepare a damn cloth with a parchment paper bigger than the tray.
As soon as the cake is done, use a sharp knife to remove it from edges.
Turn the cake on to the prepare paper. Now try rolling it slowly using the damn cloth.
Cover it with the damn cloth and let it cool completely.
Mix all the syrup ingredients using a whisk and reserve.
Using an electric beater, beat the whipping cream till foamy.
Add icing sugar and essence and beat till stiff peaks.
Refrigerate till use.
Gently open the cooled cake roll.
Brush it with the soaking syrup. (don't add too much, it may break while rolling)
Add the cream and gently roll it back.
Decorate with more cream and fresh flowers.
Let it chill for atleast 2 hours before you serve. Refrigerate the remaining soaking syrup.
Slice and serve it with more soaking syrup. So that rose milk oozes out!