If you plan to frost a cake using non dairy whipping cream (the most common ones being Rich and Tropolite) remove the required cream from the freezer and allow it to thaw for overnight or atleast 5-6 hours inside the refrigerator(not the freezer).
Preheat the oven at 160 degree Celsius for 10 minutes.
Grease a seven inch round cake tin and dust it with flour very well. Tap the excess flour.
Sieve the flour, salt, cardamom powder, baking soda and baking powder 2-3 times.
In a measuring jar, mix

The oil, milk and sugar very well. Add the vinegar and mix. Now add the Rasmalai extract and mix it well.
Now add the liquid ingredients into the dry flour mixture and fold gently using a balloon whisk or spatula. Do not over mix.
Now pour the batter into the prepared cake tin and tap 2-3 times on the counter to remove any trapped air bubbles.
Bake for 32-35 minutes or till a toothpick inserted into the center comes out clean.
Remove the tin from the oven and allow it to cool in the tin for 4-5

Minutes.Transfer onto a cooking rack and cool well.
You can cling wrap the cake and then refrigerate it in the same cake tin or an 8 inch tin (so that the shape doesn’t get distorted) for few hours.
Freeze the blades of your electric beater and the bowl in which you are going to whip the cream (I prefer using a steel bowl as it stays cool for longer time) for half an hour atleast.
Take the cake out of the refrigerator and slice it neatly into 3 slices.
Pour the cream into the bowl. Make sure

There are no ice crystals.
Start whipping with your beater at the lowest speed for 1 minute. Slowly increase the speed.
After 2-3 minutes, when it starts forming mild peaks, add 2 teaspoon of saffron soaked milk (for mild light yellow colour) and extract if any (I have not used any essence).
Whip again till you get stiff peaks. It took exactly 5 minutes 10 seconds.
Take a turn table and keep a cake board on top of it. Apply a spoon of cream on the center of the cake board and keep a slice of the

The cake. (This helps the cake from slipping away while we frost.)
Soak the slice generously with the rasmalai milk. You can add 2-3 tablespoons.
Apply a nice thick coat of the whipped cream and smoothen it using a spatula.(Please watch lot of you tube videos before you frost your cake. That’s the best way to learn.)
Sprinkle small pieces of rasmalai throughout the layer of cream.
Place another slice on top of this and repeat the soaking, creaming and layering of rasmalai pieces.
Keep the

Last slice of the cake. Now apply the cream on the top and sidesCrumb coat the cake and refrigerate it for few minutes. Take the cake out and apply cream again and smoothen it using spatula and scrapper.
Use your imagination and creativity to frost the cake using pipings, rasmalai, saffron, dry fruits or rise petals.
Enjoyyy