• Preheat your oven to 180C. Grease an 8" pan and line the bottom with parchment paper.
• Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
• In a separate bowl, whisk together the oil, yogurt, rose syrup, and vanilla extract. 
• Pour the wet ingredients over the dry ones and mix well.
• Pour the batter in the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.

Rose Milk Syrup

• While the cake is baking, make the rose milk.
• Mix together the milk, condensed milk, cream, and rose syrup. Set Aside.
• When the cake is baked, poke holes all over the hot cake's surface with a wooden skewer and pour over 3/4 of the rose milk.
• Let the cake soak in the milk. Once it's cooled at room temperature, transfer the cake to the refrigerator for 8 hours or overnight.
• Before serving, carefully turn the cake onto your serving platter. You can also serve the cake in the pan.
• Spread the whipped cream liberally on top of the cake and sprinkle some dried rose petals for decoration.
• Slice and serve each slice with the remaining rose milk. Enjoy!

Whipped Cream

• Beat together the cream and icing sugar until soft peaks form.