Rose Milk Cake

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1. 1Step 1: Pre-heat the oven to 180°C.
2. 2Step 2: In a bowl, mix together the flour, baking powder and salt.
3. 3Step 3: Separate the egg yolks from the egg whites.
4. 4Step 4: In another bowl combine the egg yolks, 75g of the Sugar (the remaining 75g will be used later), milk, rose water, vanilla essence, and the pink food colouring.
5. 5Step 5: Mix together the flour and egg mixtures.
6. 6Step 6: In a separate bowl, whisk together the egg whites and the remaining 75g of Sugar.
7. 7Step 7: Combine both the mixtures.
8. 8Step 8: Spread the mixture into a lightly greased baking tray and place it into the oven for 20 minutes at 180°C (or until a toothpick comes out clean).
9. 9Step 9: Remove the cake and using a fork, make holes all over the cake ensuring the holes reach all the way through the cake - don't be shy with the fork, make sure you cover the whole cake in holes so the syrup can really soak in well! And be sure to do this step soon after removing the cake from the oven.
10. 10Step 10: Mix together all of the ingredients for the milk inside a bowl.
11. 11Step 11: Pour 80% of the mixture evenly over the cake, and store the remainder in the fridge to use when serving - don't panic if it looks like your cake is swimming in syrup, this is exactly what we want so the cake becomes nice and moist.
12. 12Step 12: Place the cake into the fridge and allow it to cool for at least an hour before serving.
13. 13Step 13: Whisk together all of the ingredients into a bowl.
14. 14Step 14: You can either spread the icing equally over the whole cake, or you can cut individual slices and pipe your icing onto the slices over the cake.
15. 15Step 15: Top with chopped pistachios or rose petals.
16. 16Step 16: When serving, pour some of the remaining syrup around the plate to allow more syrup to soak into the cake.
17. 17Step 17: Enjoy!