Hello, I am Clara. Today, I’m gonna show you how 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. This time, I will make it a little bit more unique. This will be really 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 daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Rasmalai Sponge Cake / Eggless Sponge Cake is something that I have loved my whole life.
To be with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready 2 1/2 cups all-purpose flour
- Get 1 tbsp baking powder
- Get 1 tsp baking soda
- Take 1/4 tsp salt
- Take 1/2-1 cup sugar
- Prepare 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
- Make ready 2 tsp vanilla
- Make ready 1/2 cup butter
- Get For frosting:
- Prepare 150 g butter
- Make ready 300 g powdered sugar
- Make ready 1 tsp vanilla
- Prepare 2 tbsp rasmalai syrup
- Get as needed Desiccated coconut powder
- Prepare 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 is going to wrap it up for this special dish rasmalai sponge cake / eggless sponge cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
