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Vanilla Rose Cake Recipe

The combination of Vanilla and Rose is amazing in a cake. The subtle tastes brings out the whole cake flavor.

  • Prep time:
  • 30 minutes.
  • cook time:
  • 30 minutes
  • serves:
  • 5

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    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • #BakedRecipeContest
Ingredients

Ingredients For Vanilla Rose Cake Recipe

Methods
  • 1. In a mixing bowl take the milkmaid and butter and beat well. The butter should be at room temperature.
  • 2. In a mixing bowl take the milkmaid and butter and beat well. The butter should be at room temperature.
  • 3. In another bowl sieve the all purpose flour. Add this flour gradually in the milkmaid mixture and keep mixing till there are no lumps.
  • 4. If the mixture feels stiff add milk gradually. The batter should be of pouring consistency and there should be no lumps.
  • 5. Add the vanilla essence and mix well. Take the baking tin and rub some oil in the tin. Now dust the tin using the all purpose flour.
  • 6. Pour the batter in the tin. Take care that the batter should not be more than half of the height of the tin.
  • 7. The batter should be half of the tin or less then half only then it will have space to rise properly.
  • 8. Bake in a preheated oven at 180 degree Celsius for 25 minutes. Once done check by inserting pin/toothpick in the center if it comes out clean then the sponge is ready.
  • 9. In a deep vessel add the whipping cream. Remember the whipping cream should be chilled. You can use any brand whipping cream.
  • 10. Start whipping the cream using electric beater. Initially start with speed 1 then go to maximum speed. Beat the cream till it form hard peaks.
  • 11. The entire time the cream is whipped it should be chilled. If it is summer season place the vessel in which you are whipping the cream in a wider vessel containing ice cubes and maintain the chilled temperature of the cream.
  • 12. Once whipped the cream will double in volume. Add rose essence and mix gently by folding the cream using a spatula.
  • 13. Take some of the cream in another bowl and add red color. Put this colored cream in a piping bag having rose nozzle and keep in fridge.
  • 14. Keep rest of the cream in fridge. Cut the cake horizontally in two halves.
  • 15. Add the whipped cream and sandwich by the other half. Cover the entire sponge from the outer side completely and decorate with sprinkles and vermicelli.
  • 16. Make a rose using the cream kept aside in piping bag and place it on the cake.
  • 17. Leave the cake in the fridge for an hour for setting. Serve chilled.
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