ThisÂ valentine cakeÂ is a sweet way to express your love for a special someone.
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Yield / Serves
1 cup Plain Flour / Maida
1/2 cup semolina
1 cup milk pwd
1 cup powder Sugar
2 tsp Baking powder
1/4 tsp Baking Soda
1 cup Oil
1 cup milk or as required
1/4 tsp rose essence
Few dried rose petals
Rose and melted chocolate for garnish
Sugar syrup slightly flavoured with rose sharbat
Preheat the oven at 170° . Grease the cake tin and line with butter paper and keep aside. Take a sieve and sift in the flour, baking powder, semolina, pwd sugar, milk pwd.
Now add oil, milk, rose essence, refined flour, baking soda and mix with the hand mixer , add crushed rose petals, make a smooth dropping consistency batter. Add the batter to the cake tin and then tap it twice!
Bake for 15 to 20 mins, Check after 20 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins.
After cake is baked, take it out and let it cool for 10 mins. Loosen the sides with a knife and then transfer the cake into a plate then a cooling rack! Rose Sponge is ready.
Cut cake into three layer horizontally by turning the table.
Transfer the layers to a plate. Touch the turn table with cream to ensure safe decoration and then add the bottom sponge layer to it.
Spread 3-4 tbsp of light rose syrup or sugar syrup to it. Spread a good ½ inch layer of cream to it. Now the middle layer, syrup and cream .
Now the final layer, keep it upside down and then spread syrup!
Take a big dollop of stiff cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat!
Keep the cake in freezer for 10 mins(optional). Makes easier to transfer to serving base!Transfer the cake to Cake base using palette knife. Be careful! Do a final coat of whipped cream
Now garnish your cake with rose and melted chocolate.
Don't overpower the rose flavor. It should be light.
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