Hi, I’m Elise. Today, I’m gonna show you how to make rasmalai sponge cake / eggless sponge cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rasmalai Sponge Cake / Eggless Sponge Cake Recipe
Rasmalai Sponge Cake / Eggless Sponge Cake is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Rasmalai Sponge Cake / Eggless Sponge Cake is something which I have loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we must first prepare a few ingredients. You can have rasmalai sponge cake / eggless sponge cake using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Rasmalai Sponge Cake / Eggless Sponge Cake:
- Prepare 2 1/2 cups all-purpose flour
- Take 1 tbsp baking powder
- Prepare 1 tsp baking soda
- Take 1/4 tsp salt
- Make ready 1/2-1 cup sugar
- Get 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
- Make ready 2 tsp vanilla
- Take 1/2 cup butter
- Make ready For frosting:
- Make ready 150 g butter
- Prepare 300 g powdered sugar
- Prepare 1 tsp vanilla
- Prepare 2 tbsp rasmalai syrup
- Get as needed Desiccated coconut powder
- Get as needed Cherries or almond or pistachio
Steps to make Rasmalai Sponge Cake / Eggless Sponge Cake:
- Grease a round cake pan. Set aside.
- Whisk together flour, sugar, baking soda, baking powder and salt. Set aside.
- In a large bowl, combine the rasmalai syrup butter and vanilla. Combine the wet ingredients with the dry ingredients.
- Pour the batter into the pan and tap. Bake it for 20-25 minutes. Check by inserting a toothpick in the middle & let it cool down.
- Slide a knife around the inside of the pan to loosen the cake and gently remove the paper. Slice and keep that aside.
- Frost the cake with buttercream frosting when the cakes have cooled completely.
- In the bowl beat the butter, vanilla and rasmalai syrup until smooth and creamy.
- Gradually beat in the sugar. Scrape down the sides of the bowl as needed.
- Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
- Note: For normal eggless sponge cake use Unsweetened Condensed Milk instead of rasmalai syrup
So that’s going to wrap it up with this special dish rasmalai sponge cake / eggless sponge cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
