*I made adjustments to create a rose flavour
For the sponge
1 cup all purpose flour
1 1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
5 eggs separated
1 cup sugar
1 teaspoon vanilla
1⁄3 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 & 3⁄4 cup sugar until pale yellow. Add the rose ess, soft butter, milk & food colour. Mix the flour & egg mixture till well combined.
Whisk egg whites & gradually adding in the remainder 1⁄4 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 minutues till done or toothpick comes out clean.
For 3 milk glaze:
1 can evaporated milk
1 cup fresh cream
1 can condensed milk
2 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
Topping
2 cups whipping cream
4 tablespoon castor sugar
1 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!
