Like most girls, little miss loves everything pink! And then she wanted a pink cake! I thought of few options to make the cake pink—beetroot, strawberry..then thought why not add rooh afza to the batter and get lovely rose flavoured and aromatic cake..and yes it was pink too J
Any suggestions to get a lovely pink color for the cakes ?
Unsalted butter (at room temperature) - 1/2 cup
Sifted Cake flour - 150 grams
Milk at room temperature - 3 Tbsp
Granulated sugar - 150 grams ( 3/4 cup)
Pure Vanilla extract - 1 and 1/2 tsp
Salt - 1/4 tsp
Baking powder - 1 tsp
Large eggs (at room temperature) - 2
Rooh afza - 2 tbsp
Preheat the oven to 350 F or 177 C and place the rack in the middle or center of the oven.
In a medium bowl, whisk together the eggs, milk, rooh afza and the vanilla extract.
In another bowl add the flour, baking powder,sugar and salt and mix. you can use a hand mixer. Now add the butter and half of the egg mixture and mix at low speed just until the flour is moistened.
If you are using hand mixer, you might want to do it a bit longer. This will help to aerate the cake batter and to develop the cake structure. Scrape down the batter and add the remaining egg mixture in 2 additions beating for about 30 seconds after each addition.
Scrape the batter in to the loaf pan which we kept ready earlier.
Bake this cake for about 55 - 60 until the tooth pick when inserted comes out clean and the outer crust is golden brown. Keep an eye on the cake. At about 30 minutes, if you see that the outer crust of the cake is browning to too fast, here is what you do. Take an aluminium foil large enough to cover the open part of the loaf pan. Apply butter to it and cover the loaf pan with foil (butter side inside ).
When the cake is done, remove from the oven and let it cool for about 10 minutes. Transfer the cake to a lightly butter wire rack.
This cake can be frozen for up to 2 months or remains fresh in the fridge for about a week or so.
Sending this to blogging marathon 58 hosted by Srivalli.