Mini Rose Cake

What makes this dish special

This recipe is for a mini rose cake, perfect for when you want a small treat with your coffee. It's a quick and easy recipe, ideal for when you're alone and craving something sweet but don't want to bake a full-sized cake. The cake features a beautiful floral pattern created by alternating red and white batter, making it visually appealing. The addition of cocoa powder to one portion of the batter adds a subtle chocolate flavor that complements the vanilla essence. This mini cake is not only delicious but also a fun and creative baking project. It's a great way to satisfy your sweet tooth without the guilt of overindulging.

Recipe

Ingredients: * 6 Tbsp Maida (all-purpose flour) * 3 Tbsp Castor sugar * 2 Tbsp Oil (flavorless) * 4 Tbsp Milk * 2 Tbsp Milk (extra, for consistency) * 1/2 tsp Vanilla essence * 1/2 tsp Cocoa powder * 1/4 tsp Baking soda * 1/2 tsp Baking powder * 1/2 tsp Red food color

Instructions: 1. Preheat the oven to 160 degrees Celsius on bake mode. 2. Grease a 6-inch baking dish. 3. In a bowl, mix the maida, castor sugar, baking powder, and baking soda. 4. Add the oil, milk, and vanilla essence to the dry ingredients. Mix well to form a smooth batter. 5. Divide the batter into two equal parts. 6. Add cocoa powder and red food color to one part of the batter. Mix well. Adjust the consistency with extra milk if needed. 7. Pour the batters alternately into the greased baking dish, creating a floral pattern. 8. Use a toothpick to create a rose pattern by drawing lines from the outside to the center and then from the center to the outside. 9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 10. Let the cake cool on a wire rack before serving.

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