1. Make rose milk tea: crush the rose, mix with hot water and milk and set aside. 2. Separate the egg whites from the egg yolks. Put the egg whites in a clean container without water or oil and refrigerate. 3. Put the egg yolk into a bowl, add an appropriate amount of salt, fine sugar 30g, vegetable oil 20g, rose milk tea 30g, rose 2g, mix well manually with an egg beater. 4, egg yolk paste into the sifted flour after the low gluten 55g, with a spatula gently over and mix evenly, or take the way to cut and mix, prohibit stirring circles, so far the egg yolk paste finished. College 5, protein with electric egg beater until first appeared swollen eyes frothy, join after 18 teaspoon of tata 15 g powder and sugar, continue to send 4 minutes. 6. Add 15g of granulated sugar again and continue to cook for 4 minutes. 7. Add 15g of granulated sugar again and continue to cook for 4 minutes; This is dry foaming and the meringue is finished. 8, adding 13 protein cream egg yolk paste, from the bottom upward fold, ban stir circle, this part of the protein, egg yolks turn evenly mixed, and the pour the remaining 23 protein cream, mix well. Nine, into the mold, strong vibration and shock after the air bubbles into the oven, the first 170 ℃ baking eight minutes, and then 150 ℃ bake for 25 minutes, finally 180 ℃ baking 3 minutes. 1. The thickness of granulated sugar will also affect the delicacy of the cake. If you like the delicate taste, you can use a grinder to crush granulated sugar or use sugar powder. 2, the key to good egg whites: enough time, the electric egg beater to beat about 12 to 15 minutes. 3. The temperature can be adjusted according to the size of the oven and the size of the mold. If the oven is small and the mold USES paper cups, the temperature in this paper can be used; The oven is large enough to bake for a few more minutes using an 8-inch cake tin. 4. Invert the mold after baking to prevent the cake from shrinking.