*I made adjustments to create a rose flavour For the sponge1 cup all purpose flour1 ½ teaspoon baking powder¼ teaspoon salt5 eggs separated1 cup sugar1 teaspoon vanilla⅓ cup milk* 50g butter* 1 teaspoon rose essence*Pink food colour to make it a rose pink colour Preheat oven to 180 deg. Spray a 9× 13inch pan liberally.( I used a glass pyrex dish)Combine flour, b.powder, & salt in a bowl. Beat egg yolks & ¾ cup sugar until pale yellow. Add the rose essence, soft butter, milk & food colour. Mix the flour & egg mixture till well combined. Whisk egg whites & gradually adding in the remainder ¼ cup sugar beat till stiff but not dry.Fold the egg whites into batter until combined.Spread in pan evenly. Bake for approx 20-25 minutes till done or toothpick comes out clean. For 3 milk glaze:1 can evaporated milk1 cup fresh cream1 can condensed milk2 tablespoon rose syrup Mix above in a mixing jug. When cake is done, cool slightly & poke wholes all around. Slowly drizzle milk mixture all over cake. Keep approx a cup full aside for serving. Allow mixture to seep in and refrigerate for a few hours or overnight Topping2 cups whipping cream4 tablespoon castor sugar1 drop rose essence I drop pink food colour Whisk above till soft peaks form then increase speed till thick. Spread over cake evenly & decorate with edible roses. Refrigerate till serving. Serve with remaining milk mixture.Enjoy!