Recipe of Quick Rasmalai Sponge Cake / Eggless Sponge Cake

Rasmalai Sponge Cake / Eggless Sponge Cake
Rasmalai Sponge Cake / Eggless Sponge Cake

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rasmalai sponge cake / eggless sponge cake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Do subscribe to my channel for more incredible recipes that are easy to make. Eggless sponge cake recipe - Sponge cakes are mostly made of Eggs, flour and sugar.

To get started with this recipe, we must first prepare a few components. You can have 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-
  1. Get 2 1/2 cups all-purpose flour
  2. Get 1 tbsp baking powder
  3. Make ready 1 tsp baking soda
  4. Take 1/4 tsp salt
  5. Make ready 1/2-1 cup sugar
  6. Take 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
  7. Get 2 tsp vanilla
  8. Get 1/2 cup butter
  9. Prepare For frosting-
  10. Prepare 150 g butter
  11. Take 300 g powdered sugar
  12. Make ready 1 tsp vanilla
  13. Take 2 tbsp rasmalai syrup
  14. Prepare as needed Desiccated coconut powder
  15. Prepare as needed Cherries or almond or pistachio
Instructions to make Rasmalai Sponge Cake / Eggless Sponge Cake-
  1. Grease a round cake pan. Set aside.
  2. Whisk together flour, sugar, baking soda, baking powder and salt. Set aside.
  3. In a large bowl, combine the rasmalai syrup butter and vanilla. Combine the wet ingredients with the dry ingredients.
  4. 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.
  5. Slide a knife around the inside of the pan to loosen the cake and gently remove the paper. Slice and keep that aside.
  6. Frost the cake with buttercream frosting when the cakes have cooled completely.
  7. In the bowl beat the butter, vanilla and rasmalai syrup until smooth and creamy.
  8. Gradually beat in the sugar. Scrape down the sides of the bowl as needed.
  9. Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
  10. Note, For normal eggless sponge cake use Unsweetened Condensed Milk instead of rasmalai syrup

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