Rasmalai Sponge Cake / Eggless Sponge Cake

Name: Rasmalai Sponge Cake / Eggless Sponge Cake
Yield: 8 to 12 serving
Cuisine: Indian
Ingredients: 2 1/2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1/2-1 cup sugar; 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk; 2 tsp vanilla; 1/2 cup butter; For frosting:; 150 g butter; 300 g powdered sugar; 1 tsp vanilla; 2 tbsp rasmalai syrup; as needed Desiccated coconut powder; as needed Cherries or almond or pistachio

Neetu Suresh (Sunera Kitchen) @cook_9589072

Rasmalai Sponge Cake / Eggless Sponge Cake

Neetu Suresh (Sunera Kitchen) @cook_9589072

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Ingredients

8 to 12 serving

2 1/2 cupsall-purpose flour
1 tbspbaking powder
1 tspbaking soda
1/4 tspsalt
1/2-1 cupsugar
350 mlrasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
2 tspvanilla
1/2 cupbutter
For frosting:
150 gbutter
300 gpowdered sugar
1 tspvanilla
2 tbsprasmalai syrup
as neededDesiccated coconut powder
as neededCherries or almond or pistachio

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Steps

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