My first experiment with a naturally flavoured rose cake was so successful that it encouraged me to make
home made rose essence. This was made for my neighbour and she absolutely loved it. I know it doesn’t look rosy but the flavour is distinct yet not overwhelming.
Whole wheat , eggless and with natural flavours , sounds lovely?
Natural Rose Cake
Pre heat the oven at 180 degrees for 10 minutes.
Sieve the whole wheat flour, baking powder, baking soda and powdered sugar together 6-8 times. Set aside.
Mix the milk and vinegar. Set aside for 5 minutes.
Add the oil, rose essence and rose syrup. Beat the mixture well until all the ingredients are combined.
Fold in the sieved flour gently until no lumps remain.
Pour into a greased and lined baking tin. [6 inch round tin will work for this recipe]
Bake in the pre heated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
Unmold after 10 minutes and allow to cool completely on a wire rack.
Oven temperature and time may vary. You may check on your cake after 25-30 minutes of baking.
The recipe for the natural rose essence is under Cooking Add Ons.
In case you do want to make a rose cake but can't make the rose essence, check the 'Pretty pink rose cake' under Eggless Cakes.
You may use all purpose flour in place of whole wheat or use a combination of the two.
The vinegar in the recipe may be substituted with equal quantity of curd. But I would suggest vinegar since it also helps to give the eggless cake a lovely texture.