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
- Hand whisk
- Electric or stand mixer
- Silicone spatula
- 6" cake pan
Ingredients
Three milk mix
- 570 ml full-fat milk
- 180-200 ml Rooh Afza (more or less based on your taste)
- 270 ml liquid whipping cream/heavy cream
- 225 ml condensed milk
Cake
- 4 eggs, separated
- 70 grams granulated sugar, split in two
- 1 tsp vanilla extract
- 80 grams all-purpose flour
Sweetened Whipped Cream
- 150 grams liquid whipping cream
- 50 grams icing sugar
Instructions
- Make the three milk mixture: In a bowl, heat the milk until it’s warm. Add the Rooh Afza and whisk the milk until it’s well combined. Add the liquid whipping cream and condensed milk into the Rooh Afza milk and whisk until everything is well combined570 ml full-fat milk, 180-200 ml Rooh Afza (more or less based on your taste), 270 ml liquid whipping cream/heavy cream, 225 ml condensed milk
- Preheat the oven to 180 degree Celsius. Prepare the baking pan by layering it with parchment paper or greasing with butter and flour to make sure that the cake does not stick while baking
- Separate the egg yolks from the whites and place each in different bowls.4 eggs, separated
- In the egg white bowl, add 1/2 of the sugar (35 grams) and whip on high speed with an electric/stand mixer until the mix forms stiff peaks*.70 grams granulated sugar, split in two
- Add the remaining sugar (35 grams) and vanilla essence in the egg yolks and whip on high speed with an electric/stand mixer until they become pale and creamy.1 tsp vanilla extract
- Add the egg whites and the flour into the egg yolks in three intervals, alternating after each addition. Egg whites -> flour -> egg whites. Fold the mix gently with a silicone spatula, making sure not to knock the air out of the mixture. There is no baking powder in this cake, the airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense80 grams all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 20-30 minutes, until a toothpick comes out clean from the center.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the Rooh Afza milk and let it chill for at least a few hours, ideally overnight. Don’t use all the milk, reserve some for serving
- Make the whipping cream: Add the cream and icing sugar in a bowl until the cream reaches stiff peaks and becomes stable.150 grams liquid whipping cream, 50 grams icing sugar
- When ready to serve, top it with sweetened whipped cream and serve with extra milk. Serve cold
Notes
Variations
There are endless possible variations of a milk cake. You can add any flavoring of your choice to the milk to make it your own. Here are a few options:- Saffron milk cake - infuse the saffron in the warm milk instead of the Roohafza
- Coffee milk cake - infuse whipped coffee in the warm milk
- Biscoff milk cake - infuse Lotus Biscoff spread in the warm milk
Tips & tricks:
- Stiff peaks: This term is used to describe how whipped the egg whites should be. Stiff peaks refer to fully-whipped egg whites, where when you pick your whisk up from the whites, it creates stiff, stable peaks.
- Make sure you add a generous amount of milk to the cake so that it soaks the milk well and soaks the flavor properly.
- Don't forget to reserve some milk for serving!