Rasmalai Cake ( Eggless Vanilla Sponge ) | How to make Rasmalai Cake ( Eggless Vanilla Sponge )

By Anju Bhagnari  |  6th Mar 2017  |  
5.0 from 3 reviews Rate It!
  • Rasmalai Cake ( Eggless Vanilla Sponge ), How to make Rasmalai Cake ( Eggless Vanilla Sponge )
Rasmalai Cake ( Eggless Vanilla Sponge )by Anju Bhagnari
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

71

3





About Rasmalai Cake ( Eggless Vanilla Sponge ) Recipe

Its a basic Eggless Vanilla sponge frosted with Whipped cream and garnished with RasMalai

Rasmalai Cake ( Eggless Vanilla Sponge ), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Rasmalai Cake ( Eggless Vanilla Sponge ) is just mouth-watering. This amazing recipe is provided by Anju Bhagnari. Be it kids or adults, no one can resist this delicious dish. How to make Rasmalai Cake ( Eggless Vanilla Sponge ) is a question which arises in people's mind quite often. So, this simple step by step Rasmalai Cake ( Eggless Vanilla Sponge ) recipe by Anju Bhagnari. Rasmalai Cake ( Eggless Vanilla Sponge ) can even be tried by beginners. A few secret ingredients in Rasmalai Cake ( Eggless Vanilla Sponge ) just makes it the way it is served in restaurants. Rasmalai Cake ( Eggless Vanilla Sponge ) can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Rasmalai Cake ( Eggless Vanilla Sponge ).

Rasmalai Cake ( Eggless Vanilla Sponge )

Ingredients to make Rasmalai Cake ( Eggless Vanilla Sponge )

  • 200 gm Non Diary Whipping cream ( Rich's Value Star )
  • 200 gm condensed milk
  • 50 gm melted, but cool butter ( let it come to room temperature)
  • 100 gm Organic Maida
  • 1 teaspoon vanilla essence
  • 1 teaspoon vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar dissolvec in 1/2 cup water ( Sugar Syrup )
  • 3-4 tablespoon milk

How to make Rasmalai Cake ( Eggless Vanilla Sponge )

  1. Take all the ingredients.
  2. Preheat the oven to 180 degrees C on bake mode ( Only bottom rod on ) for 10 minutes.
  3. Ready the cake tin by applying a thin layer of oil and then dusting with maida all over the base and sides.
  4. Dust off any excess maida by inverting and lightly tapping the tin once or twice.
  5. In a bowl, take the condensed milk and add butter to it.
  6. Sieve the maida with the baking soda and baking powder and add to the condensed milk and butter.
  7. Whisk it gently.
  8. Add in the vanilla essence.
  9. Whisk and add in the vinegar.
  10. Whisk it to get a nice idli like batter.Add milk to adjust consistency.
  11. Pour it in the prepared cake tin. It will fall in strips.
  12. Place it in the preheated oven.
  13. In about 20-25 minutes, you will see that the cake is baking and rising well.
  14. After 25 minutes, check with a toothpick. If it comes out clean, its done.
  15. Remove from oven and demould after 5 minutes.
  16. Invert it on a rotating stand / plate and let stand for 20-25 minutes to cool.
  17. Now, cut it horizontally in two layers.
  18. Ready the whipping cream now, till the cake will cool nicely all over.( Thaw the cream as per instructions on pack )
  19. Take the cream in a cool vessel.It will be liquid form.
  20. Start Whisking On low for 1 minute. Using hand held electric whisker. The whisk blades should be cold too. ( placed in fridge for 15 minutes )
  21. The cream will start swelling up.
  22. Increase the speed to medium and whisk for 2-3 minutes.
  23. The cream will go on swelling and thickening up.
  24. When you see stiff peaks, the cream is ready.
  25. Check by inverting the vessel. If the cream stays put and doesn't slide off, its done.
  26. Keep in fridge for 10 minutes.
  27. Apply sugar syrup on the cut cake layers and apply 2-3 tablespoon cream on the bottom layer of cake.. ( I have coloured it yellow )
  28. Place the top layer and cover it with cream too on the top and sides.
  29. Smoothen it and apply one more layer on top and sides too.
  30. Garnish with slivered pistas on sides and using any nozzle decorate as per wish.
  31. I have used open star nozzle to make rossettes.
  32. Garnish with rasgulla/ gulabjamun/ rasmalai to give a twist to the basic vanilla flavor. ( Do squeeze out the mithai pieces a bit before placing on the cake )
  33. Place in fridge till serving time.

My Tip:

Always use cake ingredients at room temperature and cream should be cold.

Reviews for Rasmalai Cake ( Eggless Vanilla Sponge ) (3)

usha pandey9 months ago

awesome
Reply

Anu Lahar9 months ago

Fantastic
Reply

Dhara joshi9 months ago

Wowwww:ok_hand::yum:
Reply

Cooked it ? Share your Photo