Best Advice to Serving Tasty Rasmalai Sponge Cake / Eggless Sponge Cake

Wishing to eat Rasmalai Sponge Cake / Eggless Sponge Cake a best restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with helpful procedures on cooking a Rasmalai Sponge Cake / Eggless Sponge Cake like a famous chef made.

We hope you got benefit from reading it, now let's go back to rasmalai sponge cake / eggless sponge cake recipe. You can have rasmalai sponge cake / eggless sponge cake using 15 ingredients and 10 steps. Here is how you achieve that.

To cook an extraordinary Rasmalai Sponge Cake / Eggless Sponge Cake, here are the components required:

1. You need 2 1/2 cups of all-purpose flour.
2. You need 1 tbsp of baking powder.
3. Take 1 tsp of baking soda.
4. You need 1/4 tsp of salt.
5. Use 1/2-1 cup of sugar.
6. Get 350 ml of rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk.
7. Take 2 tsp of vanilla.
8. Provide 1/2 cup of butter.
9. Provide of For frosting:.
10. Prepare 150 g of butter.
11. You need 300 g of powdered sugar.
12. Take 1 tsp of vanilla.
13. Get 2 tbsp of rasmalai syrup.
14. Get as needed of Desiccated coconut powder.
15. You need as needed of Cherries or almond or pistachio.

After preparing the ingridients, next you are good to cook your tasty Rasmalai Sponge Cake / Eggless Sponge Cake by following the guidances below:

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.

Recipe : Rasmalai Sponge Cake / Eggless Sponge Cake

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Simple tips to make Rasmalai Sponge Cake / Eggless Sponge Cake

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