Eggless Rose and Cardamom Cake

Cake ingredients

• ½ cup / 100 gm unsalted butter, room temperature
• 1 can /400 ml condensed milk 
• 1 ½ warm cup milk
• 5 drops of rose essence
• 4 tsp pink food color
• 1 tsp vinegar
• 1.5 cup all purpose flour
• 1/2 tsp cardamom powder
• ¾ tsp baking soda
• 1 tsp baking powder

Frosting ingredients:

• 1 carton Whipping cream(chilled)
• 1/4 cup powdered sugar
• 4 drops of rose essence
• Few drops of gel based pink food color

Instructions

1. Pre heat oven to 350 degrees F, 180 degrees C.
2. Prepare the baking pans.
3. In a large mixing bowl take butter and condensed milk
4. Beat smooth and fluffy till the butter and condensed milk combines well.
5. Add milk, rose essence, food colour and vinegar. Beat and combine well.
6. Sift All purpose flour, baking soda, baking powder, cardamom powder and salt. Beat the batter on low speed till everything combines well.
7. Pour the batter into two 7” round cake pans
8. Bake the cakes at 350 degree  Fahrenheit for 35-40 minute.
9. Let the cake cool completely.
10. Divide the cakes into two layers.You will have four layers. I have used only three layers for this cake because I ran out of frosting. You can use all the four layers if you want.

 

Preparing for the frosting 

• When the cakes are cooling, prepare the whipped cream frosting. 
• Whipping cream and the bowl should be chilled in the freezer for at least 25-30 mins. This helps the frosting to form peaks and prevents it from becoming runny. 
• Use a stand mixer or stick mixer or hand blender to make this frosting. You can also make it with a regular whisk, but it will take more time and energy to do so.

Make the frosting:

• Pour the heavy cream into a the chilled mixing bowl.
• Start whipping on low speed. Increase the speed gradually.Once it starts to thicken, add the powdered sugar and whip again until it forms soft peaks. Once soft peaks are formed, you will be very close to getting stiff peaks.
• Add rose essence in the end and whip until stiff peaks are formed.
• If you over whip your cream, it might start to curdle. Do not whip continuously for a long time.So, Keep a close watch on the frosting.

Decorating the cake:

• Spread generous amount of frosting on first layer of cake and then stack the second layer. Continue doing this until you place the last layer. Spread the frosting on top layer and on the sides of the cake and tap gently with a spatula on the side to get the spikes. Garnish the cake with crushed rose petals and dried roses.

 

 

Notes:

  1. Do not be tempted to add more rose essence, it might be too strong for your taste. Increase the quantity by a drop or more if you like. 

  2. If you over whip the heavy cream, it may start to curdle and it will not be suited for frosting the cake. Use can use the cream to make butter and buttermilk.

  3. You can use buttercream frosting instead of whipped cream frosting.

  4. If you over bake the cake or if the cake is too dry, poke holes in the cake layers and add simple sugar syrup to it. You can a drop of rose essence to the syrup.