For the Cake:
2 sticks unsalted butter, plus more for the pan
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
½ tsp salt
¾ cup dissolved Velore milk
1 tsp vanilla extract
1 tsp Rose Essence
1 ¾ cups sugar
6 large egg whites
For the Frosting:
1 ½ cups sugar
2 large egg whites
¼ tsp cream of tartar
Pinch of salt
5 drops red food coloring
1.For the cake: Preheat the oven to 180 degrees C. Butter and flour a 22-by-33-cm baking pan.
2.Whisk the flour, baking powder and salt in a bowl.
3.In a separate bowl, mix the milk, 3/4 cup water, the vanilla, and the rose essence. Beat the butter and 1 ¾ cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time.
4.Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack
5.For the frosting: Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer for 1 minute. Place the bowl over a pot of barely simmering water. Beat for 7 minutes until the mixture holds stiff peaks. Remove from the heat, add the food coloring and beat for 2 minutes until spreadable. Spread the frosting over the cake and Serve