Hi, I am Marie. Today, I will show you a way to prepare rasmalai sponge cake / eggless sponge cake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. 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 on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Rasmalai Sponge Cake / Eggless Sponge Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook rasmalai sponge cake / eggless sponge cake using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Rasmalai Sponge Cake / Eggless Sponge Cake:
- Make ready 2 1/2 cups all-purpose flour
- Make ready 1 tbsp baking powder
- Make ready 1 tsp baking soda
- Take 1/4 tsp salt
- Get 1/2-1 cup sugar
- Get 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
- Take 2 tsp vanilla
- Take 1/2 cup butter
- Make ready For frosting:
- Make ready 150 g butter
- Prepare 300 g powdered sugar
- Take 1 tsp vanilla
- Take 2 tbsp rasmalai syrup
- Make ready as needed Desiccated coconut powder
- Get as needed Cherries or almond or pistachio
Instructions 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 distinctive dish rasmalai sponge cake / eggless sponge cake recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
