Rooh Afza Milk Cake
This delicious milk cake plays on the nostalgic flavors of Ramadan. Made with only 6 ingredients, this milk cake is soaked with Rooh Afza flavor and is a perfect dessert for Ramadan.
Equipment
- Electric or stand mixer
- Hand whisk
- Silicone spatula
- 7" cake pan or a 9x11" baking sheet for mini cakes
- 10 Mini cups if making mini rooh afza milk cakes
Ingredients
Rooh Afza Milk Mixture
- 600 ml full-fat milk
- 200 ml Rooh Afza (more or less based on your taste)
- 300 ml liquid whipping cream/heavy cream
Cake Sponge
- 6 eggs, separated
- 105 grams granulated sugar, split in two
- 1 tsp vanilla extract
- 120 grams all-purpose flour
Rooh Afza Whipped Cream
- 200 grams liquid whipping cream
- 50 grams Roog Afza
Instructions
- Preheat your oven to 170°C and line your baking pan with parchment paper.
- Separate the egg whites and yolks into two bowls.
- Add half of the sugar to the egg whites. Add the remaining sugar and vanilla to the yolks.
- Whip the egg whites until they become fluffy and hold medium peaks, and beat the yolks until they turn pale, thick, and creamy.
- Gently fold the whipped egg whites and flour into the yolk mixture in three additions, alternating between the two. Mix carefully to keep the batter airy.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Rooh Afza Milk: In a bowl, whisk together warm milk, liquid whipping cream, and Rooh Afza until smooth.
- Once the cake is baked, poke holes all over using a fork or skewer, and pour most of the milk mixture over the cake, reserving some for serving.
- Refrigerate for 2–4 hours or overnight for the best flavor and texture.
- Make the Rooh Afza Whipped Cream: Add cold whipping cream and Rooh Afza to a bowl and whip on high speed for 3–5 minutes until medium peaks form.
- Spread the whipped cream over the chilled cake and garnish with chopped pistachios. Serve cold with extra milk mixture.
Notes
Storage:
This cake can be stored in the fridge for up to 3 days in an airtight container.
Tips & Tricks:
- Fold carefully: The cake relies entirely on whipped eggs for its rise, so fold gently using a spatula with slow, sweeping motions to avoid deflating the batter.
- Don’t skip chilling: Resting time allows the milk mixture to fully soak into the sponge, giving you that classic soft milk-cake texture. Overnight chilling gives the best results.
- Milk quantity: Pour gradually so the cake absorbs evenly. If you add too much at once, it may pool around the edges.
- Cream consistency: Medium peaks are ideal, firm enough to hold shape but still soft and creamy. Over-whipping can cause grainy cream.
- Prepare the batter in the same way and pour into a lined 9×11-inch sheet pan and bake for 15–20 minutes until done.
- Soak the baked sponge with the Rooh Afza milk mixture and chill for a few hours.
- Cut the soaked cake into pieces that fit your serving cups.
- Place one layer of cake at the bottom, add Rooh Afza whipped cream and chopped pistachios, then add another cake layer and finish with more cream and pistachios. Serve chilled.