Rose Milk Chiffon Cake is a light and fluffy cake with a delicate rose flavor. It is made with cake flour, sugar, baking powder, salt, vegetable oil, eggyolks, rose syrup, and milk. The egg whites are beaten until stiff peaks form, then folded into the batter to give the cake its airy texture. The cake is then baked in a chiffon cake pan, which has a hole in the center to help the cake rise evenly. Once the cake is cooled, it can be served with a light dusting of powdered sugar or topped with whipped cream and fresh berries for a delicious and elegant dessert.
