Rasmalai Sponge Cake / Eggless Sponge Cake. Learn how to make Delicious Rasmalai Flavored Eggless Sponge Cake. Do subscribe to my channel for more incredible recipes that are easy to make. Eggless sponge cake recipe - Delicious soft, light, airy & spongy cake made without eggs.

DM for orders. #cakes #cupcakes #rasmalai #indianflavours #purebliss #qatarbaker #takingorders. This vegetarian sponge cake is just what it should be - perfectly spongy! With the right level of sweetness, a pleasing flavour and melt-in-the-mouth softness, this versatile Indian vanilla sponge cake is the ultimate go-to dessert for vegetarians. You can have Rasmalai Sponge Cake / Eggless Sponge Cake using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Rasmalai Sponge Cake / Eggless Sponge Cake

You need 2 1/2 cups of all-purpose flour.
You need 1 tbsp of baking powder.
You need 1 tsp of baking soda.
It's 1/4 tsp of salt.
Prepare 1/2-1 cup of sugar.
You need 350 ml of rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk.
It's 2 tsp of vanilla.
Prepare 1/2 cup of butter.
Prepare of For frosting:.
You need 150 g of butter.
It's 300 g of powdered sugar.
It's 1 tsp of vanilla.
It's 2 tbsp of rasmalai syrup.
You need as needed of Desiccated coconut powder.
You need as needed of Cherries or almond or pistachio.

The proper mix of baking soda and baking powder gives. For more recipes related to Eggless Sponge Cake checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Vegetable Samosa. The eggs in this recipe are replaced by condensed milk to give you soft spongy basic sponge cake that you can dress up and use however you want to. Eggless sponge cake is one such cake which is a boon to them and can equally enjoy eating delicious eggless cakes and relish it like others do.

Rasmalai Sponge Cake / Eggless Sponge Cake instructions

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.

Eggless Sponge Cake - soft, spongy, springy, moist and sooo delicious, you won't believe there are no eggs in the recipe! This cake is very soft, spongy, springy and moist. I added some orange zest because I love the aroma. I changed the procedure a little bit because I wanted to prevent bubbles. Tutorials to Learn Cake Decorating Online.