Craving a delicious, moist cake but short on time and eggs? This recipe for a soft and spongy eggless rava cake is your answer! Made with readily available ingredients, this recipe delivers a bakery-style cake without the fuss of complicated techniques or hard-to-find ingredients. Forget those dense, dry eggless cakes of the past; this recipe promises a light and fluffy texture that will surprise and delight even the most discerning cake lover. The subtle sweetness and delicate crumb are perfect for any occasion, from a casual afternoon tea to a celebratory gathering.
This recipe emphasizes simplicity and ease, perfect for both novice and experienced bakers. We'll guide you through each step, ensuring a perfectly baked, mouthwatering eggless rava cake every time. Ready to bake a delightful treat without the need for eggs? Let's dive into the simple, step-by-step process!
Tools Needed
- Mixer jar
- Bowl
- Baking tray or tin box
- Butter sheet
- Heavy-bottomed pan or cooker
- Toothpick
Ingredients
- Unroasted semolina (rava): 1 cup
- Sugar: ¾ cup (or ½ cup if preferred less sweet)
- Yogurt (unfermented): ¼ cup
- Oil (flavorless): ¼ cup
- Ghee (or butter): 1 tablespoon
- Vanilla essence: 1 teaspoon
- Milk (boiled and cooled): ½ cup
- Baking soda: ½ teaspoon
- Baking powder: ½ teaspoon
- Fruits (or nuts): a handful
- Optional: Cardamom powder
Step-by-Step Instructions
Step 1. Prepare the Batter
- Grind 1 cup of unroasted semolina and ¾ cup (or ½ cup) sugar into a fine powder using a mixer jar.
- In a bowl, prepare your baking tray/tin. Line it with a butter sheet and grease with ghee or oil.
- In the mixer jar, combine ¼ cup yogurt, ¼ cup oil, 1 tablespoon ghee (or butter), 1 teaspoon vanilla essence, and ½ cup boiled and cooled milk.
- Grind this mixture into a fine paste. Add the semolina-sugar powder and mix well to ensure no lumps.
- Cover the mixture and let it sit for 20 minutes to allow the semolina to absorb the liquid.
- After 20 minutes, add ½ teaspoon baking soda and ½ teaspoon baking powder. Mix well.
- Add a handful of fruits (or nuts) and mix gently.
Step 2. Bake the Cake
- Pour the batter into your prepared baking tray/tin, ensuring to remove any air bubbles.
- Heat a heavy-bottomed pan on high heat for 10 minutes, then reduce heat to low.
- Place the baking tray/tin in the pan. Cover and cook for 25-30 minutes on low flame, checking occasionally with a toothpick. The cake is ready when the toothpick comes out clean.
Step 3. Cool and Serve
- Let the cake cool completely before removing it from the tray. Carefully transfer it to a plate.
- Cut and serve.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- If the batter seems too thick after resting, add a little more milk.
- The batter should have a ribbon-like consistency.
- If the cake is not cooked after 25 minutes, continue baking on low heat for another 10-15 minutes.
- For oven baking, preheat to 180°C for 10 minutes. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
- N/A
FAQs
1. Can I substitute semolina (rava) with another flour?
While semolina is key to this cake's texture, you could try substituting up to 1/4 with all-purpose flour. However, the result might be slightly denser.
2. My cake is too dry. What went wrong?
This could be due to overbaking or insufficient liquid. Ensure you've added the correct amount of milk/yogurt and check the cake's doneness with a toothpick before removing it from the oven.
3. Can I add fruits or chocolate chips to the batter?
Absolutely! Feel free to add your favorite fruits (like blueberries or bananas) or chocolate chips for extra flavor and texture.
This simple recipe proves that a delicious, bakery-style cake is achievable even without eggs. Enjoy the delightful taste and soft, spongy texture of your homemade eggless rava cake. Share this easy recipe with your friends and family, and let the baking fun begin!