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Before you jump to Rasmalai Sponge Cake / Eggless Sponge Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Making the decision to eat healthily provides incredible benefits and is becoming a more popular way of life. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically think that healthy diets require a great deal of work and will significantly alter the way they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our everyday eating habits.
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Evidently, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got insight from reading it, now let’s go back to rasmalai sponge cake / eggless sponge cake recipe. To cook rasmalai sponge cake / eggless sponge cake you only need 15 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Rasmalai Sponge Cake / Eggless Sponge Cake:
- You need 2 1/2 cups all-purpose flour
- Use 1 tbsp baking powder
- Prepare 1 tsp baking soda
- You need 1/4 tsp salt
- Get 1/2-1 cup sugar
- Use 350 ml rasmalai syrup (9-11 tbsp extra syrup) or unsweetened condensed Milk
- Provide 2 tsp vanilla
- You need 1/2 cup butter
- Get For frosting:
- Use 150 g butter
- Prepare 300 g powdered sugar
- Take 1 tsp vanilla
- You need 2 tbsp rasmalai syrup
- Take as needed Desiccated coconut powder
- Use as needed Cherries or almond or pistachio
Steps to make Rasmalai Sponge Cake / Eggless Sponge Cake:
- Grease a round cake pan. Set aside.
- Whisk together flour, sugar, baking soda, baking powder and salt. Set aside.
- In a large bowl, combine the rasmalai syrup butter and vanilla. Combine the wet ingredients with the dry ingredients.
- 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.
- Slide a knife around the inside of the pan to loosen the cake and gently remove the paper. Slice and keep that aside.
- Frost the cake with buttercream frosting when the cakes have cooled completely.
- In the bowl beat the butter, vanilla and rasmalai syrup until smooth and creamy.
- Gradually beat in the sugar. Scrape down the sides of the bowl as needed.
- Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
- Note: For normal eggless sponge cake use Unsweetened Condensed Milk instead of rasmalai syrup
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