INGREDIENTS
For the sponge
- TSA T55 All Purpose Baking Flour - 1 ½ cups (180g)
- TSA Aluminium Free Baking Powder - 1 tsp (4g)
- Yogurt - 1 cup (285g)
- TSA Baking Soda - ½ tsp (3g)
- Castor sugar - ¾ cup (150g)
- Vegetable oil - ½ cup (120ml)
- TSA Vanilla Flavour - 2mL
- TSA Rasmalai Flavour - 1ml
For the milk mixture
- Milk - 1½ cup (360g)
- Condensed milk - ½ cup(150g)
- Heavy cream - ¾ cup(115g)
- Cardamom Powder - ½ tsp
- TSA Rasmalai Flavour - 2 ml
- Few strands of saffron (optional)
For garnish
- Whipped cream
- Pistachios
METHOD:
For the sponge
- Preheat the oven to 180 degree C.
- Add the yogurt in a bowl, then add the baking soda over it and set aside to foam up.
- Whisk together castor sugar and oil in a separate bowl until pale and well combined.
- Now pour the yogurt mixture into the oil and sugar mixture and mix well.
- Add the vanilla and rasmalai flavours.
- Gently fold in the flour and mix until everything is well combined.
- Transfer the batter to the cake pan.
- Bake at 180C for 30-35 minutes.
For the milk mixture
- For the milk mixture, combine warm milk with saffron and cardamom powder.
- Add the heavy cream and condensed milk to this milk mixture and whisk well.
- Then, add Rasmalai flavour into the milk mixture.
- After the cake is baked, prick it with a fork while it's still hot.
- Pour the milk mixture on the cake, tilt the pan so the milk covers the entire cake.
- After one hour, demould the cake from the pan.
- Top with whipped cream, pistachios and serve!