Rasmalai Cake (Eggless)

 I had been dreaming of creating a separate blog for baked goods/cakes/cupcakes/cookies/macaroons etc since some time. This blog will be a collection of only eggless baked recipes tried and tested over time. 

Without much thought, I jumped into creating one today when I was looking for ideas for a dinosaur cake for my son's 5th birthday this February. So I felt this is the right time to pen down my first recipe of a decent looking and yummy eggless cake that I tried for his 3rd and 4th birthday, before I forget the recipe. 

With my utmost specification for enjoying a cake to be 'eggless' I defintely have the need to save up a collection of my tried and tested recipes in one place for easy and quick reference. To fulfill my wish of baking my own cakes at home for all the occasions that demand a cake, I went to a 3 day baking workshop at my hometown Pondicherry, during one of my summer vacation trips to India.  

Here comes the recipe of my version of Rasmalai Cake ! Step by step pictures are yet to be updated.

Ingredients:

Maida - 125 gm (1cup)

Condensed Milk - 200 gm

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Cardamom Powder - 1/2 tsp

Salt - a pinch

Almond Essence - 1 tsp

Oil - 1/4 cup

Water (or Milk) - 3/4 cup

Heavy whipping cream - 300 ml

Icing sugar - 4 tbsp (Sifted)

Yellow food color - 3 drops

Rasmalai

Rasmalai's ras

Method:

1. Sieve and mix the dry ingredients (Maida + Baking Powder + Baking Soda + Cardamom Powder + Salt) and keep aside.

2. Mix the wet ingredients (Condensed milk + almond essence + oil + 3/4 cup water or milk )

3. Add the dry ingredients slowly to the wet ingredients and mix well.

4. Transfer to a greased cake pan 7" or 6" 

5. Bake for 50-55 mins at 350 deg F or till a toothpick inserted in the cake comes out clean. 

Icing: 

300 ml heavy whipping cream + sifted icing sugar + almond extract + yellow food color + 2 spoons of rasmalai ras. 

Beat well using electic beater for 3 mins till stiff peaks form. Refrigerate till use.