Easiest Way to Cook Perfect Rasmalai Sponge Cake / Eggless Sponge Cake

Rasmalai Sponge Cake / Eggless Sponge Cake.

You can cook Rasmalai Sponge Cake / Eggless Sponge Cake using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Rasmalai Sponge Cake / Eggless Sponge Cake

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

Rasmalai Sponge Cake / Eggless Sponge Cake instructions

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.