• Preheat your oven to 180°C. Grease and line an 8-inch cake tin with parchment paper.

Separate the Eggs

• Separate the egg whites and yolks into two clean bowls, ensuring no yolk gets into the whites.
  4 room temperature eggs
• Add a pinch of salt to the egg yolks, mix lightly, and set aside.
  A pinch of salt

Prepare Dry Ingredients

• In a separate bowl, combine the all-purpose flour and baking powder. Sift the mixture twice and set aside.
  135 g all-purpose flour, ½ tsp baking powder

Whip Egg Whites

• Beat the egg whites until foamy. Gradually add the sugar (165g) in batches while continuing to beat.
  165 g sugar
• Whip until you reach stiff peaks (glossy and firm).
• Add the egg yolks to the whipped egg whites in batches, mixing gently until fully incorporated.

Add Liquid and dry Ingredients

• Mix the rose milk essence with the milk. Add the sifted dry ingredients and the rose milk mixture alternately, gently combining after each addition until smooth.
  1 tsp rose milk, 45 ml milk
• Add the vanilla essence and mix well. Gently fold using a spatula until combined. Finally, pour in the oil and mix gently until fully incorporated.
  1 tsp vanilla essence, 45 ml oil

Bake

• Pour the batter into the prepared cake tin.
• Gently run a skewer through the batter to remove any large air bubbles, then lightly tap the tin on the counter.
• Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.