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


For the sponge

  1. Preheat the oven to 180 degree C.
  2. Add the yogurt in a bowl, then add the baking soda over it and set aside to foam up.
  3. Whisk together castor sugar and oil in a separate bowl until pale and well combined.
  4. Now pour the yogurt mixture into the oil and sugar mixture and mix well.
  5. Add the vanilla and rasmalai flavours.
  6. Gently fold in the flour and mix until everything is well combined. 
  7. Transfer the batter to the cake pan.
  8. Bake at 180C for 30-35 minutes.

For the milk mixture

  1. For the milk mixture, combine warm milk with saffron and cardamom powder.
  2. Add the heavy cream and condensed milk to this milk mixture and whisk well.
  3. Then, add Rasmalai flavour into the milk mixture.
  4. After the cake is baked, prick it with a fork while it's still hot.
  5. Pour the milk mixture on the cake, tilt the pan so the milk covers the entire cake.
  6. After one hour, demould the cake from the pan.
  7. Top with whipped cream, pistachios and serve!
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