Eggless Vanilla Rose Cake

Prepare a 7 inch cake tin by cutting parchment paper for it. Alternatively you can use butter paper or grease cake tin with butter and dust with flour.

Add 1 cup of salt in a pressure cooker, then plate a perforated plate and a utensil wire stand in the bottom. Close the lid, remove the whistle and let it heat in medium-high flame.

In a mixing bowl, add butter, oil, powdered sugar and whip for a minute or two. Once it looks creamy, add in the condensed milk and start whipping until thick and slightly fluffy.

Mix Vinegar, Vanilla Extract (I have used #SprigGourmet Vanilla extract) with the Room Temperature Milk and keep aside for a minute.

Sieve the Flour, Baking Soda and Baking Powder together to mix everything well and incorporate air.

Get back to the condensed milk mixture and add in half of the milk+vinegar mixture and mix to ensure everything's incorporated.

Add all of the dry flour mixtures and whisk to ensure there are no lumps. Gradually add rest of the milk mixture to form a smooth & luscious batter.

Stick the parchment paper to the cake tin using a little bit of batter and then pour all of the batter inside the cake tin.

Place the cake tin with batter carefully inside the cooker using tongs/mittens and close. Adjust heat to medium-low and bake for 40-45 mins without the whistle.

You can alternatively bake in an oven at 180 C for 40 mins.

Check the cake with a toothpick by poking it in the center, if it's clear take the cake tin out, let it cool down to room temp

If you feel the crust is slightly crispy you can cover with a damp muslin so that the steam does it's job whilst the cake is out of the cooker.

After the cake is at room temp, take it out, remove the parchment paper. The cake base is ready.

For frosting: In a bowl add 1 cup non dairy whipped cream Beat with an electric mixer on high speed until stiff peaks form.

Separate the cream into 3 batches and mix in the red food coloring into one batch, another batch you can add green food colour.

slice the cake with a serrated knife from the center carefully into three equal halves. brush the base slice of the cake with some sugar syrup.

Now pip some cream frosting and spread evenly.

keep the other cake half over do the same for above layers.

now spread the remaining whipped cream all over the cake on the top as well as the sides, with a palette knife or spatula evenly.

keep the cake in the refrigerator for 2 to 3 hours so that the cream icing sets.

remove the cake and decorate the cake with Rose's and leaves.

For the Rose's: Attach a 126 tip to a piping bag and fill bag with red color of cream.

Use a spatula to create a cone of cream on the cake.

Pipe a cone onto the cake. (sharp side of tip facing up)

Create the rose by making small arcs with the tip, which gradually increase in size as you get toward the edge of the flower.

Note: For the cake base use all ingredients at room temperature