I made cake for the first time this year, putting my cake pans to best use since we moved to our new home. Things have been so busy lately that I am neither doing a lot of cooking or baking, something I love quite a lot. Homemade pizzas are making their way during the weekends and that’s it, no more breads or cakes. I got a great chance to amend that last week – the husband celebrated his birthday and I wanted to make a special cake for him. After a lot of thought, I decided on Eggless Rasmalai Cake.
Rasmalai is such a delicious Indian dessert and we as a family absolutely love it. Given limited time and ingredients, I wanted to make something simple but then again, if the result looks great – I thought why not?! Eggless Rasmalai Cake is a fusion of Indian dessert combined with the flavors of the cake and I must say that the fusion works really well.
The base of the Eggless Rasmalai Cake is flavored with cardamom powder and what would have worked well is some almond essence but I made do with vanilla essence. The cake is very similar to the eggless vanilla cake I usually make with slight modifications – I must say, this is the best eggless Vanilla Cake I have ever made.
I am not very great with my cake decorations and have trouble finding good quality diary based whipping cream here. Amul whipping cream does not work very well and I usually mix in non-diary whipping cream powder. I made Rasmalai before hand and used them for decorating this Eggless Rasmalai cake. As the husband doesn’t like too much cream, I used the bare minimum required and dressed the cake with freshly chopped pistachios and almonds. As this cake is oil-based, it keeps really well and moist in the fridge for a few days – doesn’t dry out at all. Quite delicious all the way!
How to make Eggless Rasmalai Cake –
📖 Recipe
Detailed step-wise picture recipe of making Eggless Rasmalai Cake –
Preheat oven at 180°C for 10-12 mins and grease, line two 6” round baking pans with parchment paper.
In a mixing bowl, add all dry ingredients – all purpose flour, baking powder, baking soda, cardamom powder and salt. Mix it really well. It could be sieved as well.
In another mixing bowl, add the rest of the ingredients – milk, curd, oil, vanilla essence and sugar.
Mix the ingredients with a whisk until the sugar has dissolved.
Now make a well at the center of the dry ingredients and add the wet mixture.
Fold it in gently such that there are no lumps.
Pour the batter equally into the greased, lined baking pans.
Bake at 180°C for 30-40 mins until a skewer inserted comes out clean.
Invert the cakes and remove the parchment paper. Let them cool down completely.
Add Ras (thick milk from Rasmalai) to the whipping cream mixture.
Whip the cream until soft peaks are formed. I added a pinch of yellow food color.
Trim the tops off the cake to make it even.
Brush liberally with Ras (thick milk from Rasmalai) all over the cakes.
Spread a layer of whipping cream evenly on the cake.
Place the other cake and apply a layer of cream on the top as well as the sides.
Decorate with Rasmalai and sprinkle finely chopped pistachios & almonds all over.
Chill it until ready to serve. Stores well in the fridge for 4-5 days.
Recipe Notes –
This makes for 2 6” cakes or one 7” or 8” round cake. I didn’t want the hassle of cutting through the cake at the center and just used two pans. I just made small-sized Rasmalai following my recipe instead of making them flat. Adjust sweetness of the whipping cream by adding icing sugar along with Ras. If using whipping cream powder, it is already sweetened – don’t have to use any icing sugar.
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