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Pistachio Rose Milk Cake

A stunning pink sponge cake soaked in a sweet rose-infused three-milk mixture, topped with whipped cream, pistachios, and rose petals.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: Fusion, Indian, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rose Sponge
  • 1.5 cups all-purpose flour sifted
  • 4 large eggs separated
  • 1 cup granulated sugar divided
  • 0.25 cup whole milk
  • 2 tbsp rose syrup (e.g., Rooh Afza)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
Rose Milk Soak
  • 1 can condensed milk 14 oz
  • 1 can evaporated milk 12 oz
  • 0.5 cup heavy cream
  • 2 tbsp rose water
Topping
  • 2 cups heavy whipping cream cold
  • 3 tbsp powdered sugar
  • 0.5 cup pistachios chopped
  • 2 tbsp dried rose petals edible

Equipment

  • 9x13 Baking Dish
  • Electric mixer
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Beat egg yolks with 3/4 cup sugar, milk, vanilla, and rose syrup until pale.
  3. Whip egg whites with remaining sugar to stiff peaks. Fold flour/baking powder into yolks, then fold in whites.
  4. Pour into pan and bake for 25-30 minutes. Cool completely.
  5. Whisk condensed milk, evaporated milk, cream, and rose water together.
  6. Poke holes all over the cooled cake and pour the milk mixture over it. Chill for 4+ hours.
  7. Whip heavy cream with powdered sugar to stiff peaks. Spread over the soaked cake.
  8. Garnish with pistachios and rose petals before serving.

Notes

Allowing the cake to soak overnight yields the best texture and flavor distribution.