Firstly preheat the oven to 350°F or 180°C
Take a 9-inch round springform pan and line it with parchment paper and grease with cooking spray or oil
Add flour, cornflour, baking powder, baking soda, and a pinch of salt; sieve well to get a smooth lump free flour
Keep the dry ingredients aside
Add sour cream and sugar to a mixing bowl and whisk well to make it creamy
furthermore add oil and mix well till everything is combined well
Add kewra water and rose syrup mix well
Transfer the dry ingredients to the wet ingredients bowl
Take 1 cup milk and add in batches
After adding milk mix gently and add more; make a lump free smooth batter
Avoid over mixed batter as it yields a dense cake
Add the batter into the prepared cake pan and tap the pan twice
Bake for 35-45 minutes or until a toothpick inserted comes out clean
Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow the cake to cool completely