Elevate your dessert game with my Eggless Rasmalai Cake, a masterful creation made with love and crafted entirely in a saucepan. This cake seamlessly marries the classic charm of rasmalai with the comforting allure of a moist, eggless sponge.
Baked gently in a saucepan, the cake achieves a perfect balance of texture—crisp and golden on the outside, yet tender and rich on the inside. Infused with aromatic cardamom and generously soaked in a creamy rasmalai milk blend, it delivers a uniquely delightful taste that celebrates tradition with a modern twist.
Ideal for those who cherish eggless treats or are simply looking for something special, this cake is perfect for any occasion where you want to impress and indulge. Whether it’s a festive celebration or a cozy family gathering, this rasmalai cake is sure to be a standout centerpiece, bringing together loved ones with its irresistible flavor and elegance.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- No oven required
- Great option for festive season
- Interesting flavours
- No fancy ingredient required
INGREDIENTS USED IN EGGLESS RASMALAI CAKE
YOGURT
In an eggless rasmalai cake, yogurt plays a crucial role by providing moisture and tenderness to the cake. It acts as a substitute for eggs, contributing to a light and airy texture. The tangy flavor of yogurt also balances the sweetness of the rasmalai, enhancing the overall taste profile. Additionally, yogurt helps in achieving a consistent crumb and rich, creamy mouthfeel, making the cake both flavorful and indulgent.
SUGAR
In an eggless rasmalai cake, sugar serves multiple essential purposes. It not only sweetens the cake, balancing the flavors of the rasmalai and other ingredients, but it also contributes to the cake’s texture and moisture. Sugar helps to tenderize the cake by breaking down gluten, which results in a softer crumb. Additionally, it aids in the caramelization process during baking, giving the cake a pleasant golden color and subtle depth of flavor. Overall, sugar is crucial for achieving the right sweetness and texture in an eggless rasmalai cake.
OIL
In an eggless rasmalai cake, oil is a key ingredient that enhances both texture and flavor. It contributes to the cake’s moistness, making it tender and preventing it from becoming dry. Unlike butter, oil integrates smoothly into the batter, resulting in a lighter, fluffier crumb. Additionally, oil helps in achieving an even bake and maintains the cake’s freshness over time. Its neutral flavor ensures that it doesn’t overpower the delicate taste of rasmalai, allowing the aromatic spices and creamy notes to shine through. Overall, oil is essential for creating a soft, delicious eggless rasmalai cake with a perfect, melt-in-your-mouth texture.
MILK
In an eggless rasmalai cake, milk plays a vital role in achieving the cake’s desired texture and flavor. It provides the necessary liquid to create a smooth batter and helps in dissolving dry ingredients, ensuring a uniform consistency. The milk also contributes to the cake’s moisture, making it soft and tender. Additionally, it enhances the flavor by complementing the rasmalai’s creamy richness and aromatic spices, creating a harmonious taste profile. Milk further aids in the cake’s overall structure and contributes to a tender crumb by interacting with the leavening agents. Overall, milk is essential for achieving the ideal texture and enhancing the flavor of the eggless rasmalai cake.
SAFFRON
In an eggless rasmalai cake, saffron is used to infuse the cake with its distinctive, aromatic flavor and vibrant golden color. This prized spice not only adds a luxurious touch to the cake but also enhances its overall sensory experience. Saffron’s delicate floral and slightly sweet notes complement the traditional rasmalai flavors, creating a more complex and refined taste profile. When incorporated into the batter or the rasmalai milk mixture, saffron threads release their color and essence, enriching the cake with a subtle yet unforgettable richness.
FLOUR
In an eggless rasmalai cake, flour serves as the primary structural component, providing the necessary foundation and stability for the cake. It absorbs the liquid ingredients and forms the cake’s crumb, contributing to its overall texture. Flour also helps in binding the other ingredients together, ensuring that the cake holds its shape and has a cohesive structure.
LEAVENING AGENTS
In an eggless rasmalai cake, leavening agents such as baking powder and baking soda are crucial for achieving the right texture and rise. Baking powder, which contains both an acid and a base, reacts when mixed with liquid and heat to release carbon dioxide, helping the batter rise and become light and fluffy. Baking soda, on the other hand, requires an acidic ingredient like yogurt or lemon juice to activate it. When combined with these acids, baking soda also produces carbon dioxide, contributing to the cake’s lift. Together, these leavening agents compensate for the absence of eggs, ensuring that the cake achieves a tender, airy texture and a perfect rise.
EQUIPMENTS USED IN MAKING EGGLESS RASMALAI CAKE
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to combine the ingredients.
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
A 6inch saucepan to bake the cake.
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TIPS TO MAKE EGGLESS RASMALAI CAKE
- Use a heavy-bottomed non-stick saucepan. This ensures even heat distribution and prevents the cake from sticking.
- Grease the saucepan with a thin layer of oil or butter, and line the bottom with parchment paper. This helps in easy removal of the cake and prevents sticking.
- Ensure all dry and wet ingredients are well combined before adding them to the saucepan. This helps in achieving a uniform batter consistency.
- Cook the cake on a very low flame. Cover the saucepan with a lid to create a mini-oven effect and ensure that the cake cooks evenly. Avoid high heat to prevent burning the bottom while the inside remains raw.
- Use a toothpick or skewer to check if the cake is done. Insert it into the center of the cake; if it comes out clean, the cake is ready.
- Let the cake cool in the saucepan for a few minutes before transferring it to a wire rack. This prevents it from breaking apart and helps it set properly.
- Add saffron threads, cardamom powder, or rose water to the batter to enhance the traditional rasmalai flavor.
- ¾ cup yogurt
- ½ teaspoon baking soda
- ¾ cup sugar
- ½cup + 2tbsp oil
- 6 tbsp warm milk
- 5-6 saffron strands
- 1 tbsp rose water
- 1 drop gel yellow food colour (optional)
- 1+1/2 cup all purpose flour
- 1+1/2 tsp baking powder
- ½ tsp cardamom powder
- For the frosting-
- 1cup whipping cream
- 2tbsp rasmalai milk
- 1 drop yellow food colour (optional)
- For the garnish
- rasmalai
- chopped pistachios
- dried rose petals
- Heat the milk in microwave for about 15 seconds and add saffron strands to it. Give it a stir and set it aside to infuse well.
- In a bowl add yogurt and baking soda, give it a good mix and let it rest for couple of minutes. You will see yogurt will begin to fluff up and form small bubbles.
- At this point add sugar, oil, saffron infused milk, rose water and yellow food colour. Give it a good mix to combine everything together.
- Lastly sift in flour, baking powder, cardamom powder and give it a final whisk to achieve a smooth batter.
- Pour the batter in a heavy bottom saucepan greased with sunflower oil and lined with parchment paper.
- Now take a tawa or frying pan set over low-medium heat and place the saucepan over it and cover with a lid. Cook it for 45- 50 minutes or until a skewer inserted in centre comes out clean.
- For the frosting whip 1 cup whipping cream with 2 tbsp rasmalai milk and yellow food colour till stiff peaks.
- After the cake is cooled, decorate with the prepared frosting and garnish with pistachios, rose petals and rasmalai.
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