Rose Milk Tea Cake

A soft, fluffy and fragrant tea cake made with rose milk syrup. This cake has a light sponge texture with a beautiful rose flavour, perfect for tea time and celebrations.

Prep Time: 20 minutes
Bake Time: 35–45 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12 slices

Ingredients
• Flour – 230 g
• Milk powder – 20 g
• Baking powder – 2 tsp
• Egg yolks – 5
• Egg whites – 5
• Sugar – 200 g
• Fresh milk – 120 ml (use as rose milk mixture below)
• Rose milk syrup – 50 g
• Oil – 120 ml
• Salt – a pinch
• Vanilla – 2 tsp
• Butter flavour – ½ tsp
• Orange flavour – ½ tsp

Rose Milk Mixture
• Fresh milk – 120 ml
• Rose milk syrup – 50 g
Mix both well and keep ready.

Step by Step Method

1. Preheat the oven to 160°C. Grease and line a 9-inch cake pan with butter/oil and baking paper.
2. Separate eggs into two clean bowls. Ensure no yolk falls into the egg whites.
3. Prepare rose milk mixture by mixing 120 ml milk with 50 g rose milk syrup. Keep aside.
4. Sift dry ingredients together: flour, milk powder, salt and baking powder. Keep aside.
5. Whip egg whites: Add egg whites into a clean dry bowl. Start beating until foamy. Add sugar slowly in 3 parts and beat until soft peaks form. Keep aside.
6. Prepare yolk mixture: In another bowl whisk egg yolks until smooth. Add vanilla, butter flavour and orange flavour. Mix well.
7. Combine: Fold the yolk mixture into the whipped egg whites gently using a spatula. Fold slowly from bottom to top to keep the batter airy.
8. Add dry ingredients: Add the sifted flour mixture in 2–3 parts and fold gently.
9. Add liquids: Mix rose milk mixture and oil together. Add slowly into the batter in 2 parts and fold gently until just combined. Do not overmix.
10. Pour batter into cake pan and tap the pan 2–3 times to remove air bubbles.
11. Bake at 160°C for 35–45 minutes or until a skewer inserted comes out clean.
12. Cool in the pan for 10 minutes, then remove and cool completely before slicing.

Tips
For strong rose flavour, use good quality rose syrup.
Do not overbeat egg whites or the cake can crack while baking.
Always fold gently after adding flour to keep the cake fluffy.
Start checking cake from 35 minutes as each oven differs.

Storage
Store in an airtight container at room temperature for 5–7 days. Refrigerate up to 20 days.

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