When I visited my family in California back in December, I tried this amazing rasmalai cake which has these mild yet addicting flavors. I decided to remake this rasmalai cake (four-ingredient sponge) recipe at home as this cake was loved by my whole family. I don’t like making complicated desserts, but if I’m making something from scratch, it should have the minimum ingredients. This four ingredient sponge cake is a versatile and foolproof recipe you can use to make any kind of dessert.
what goes into this four ingredient sponge
Let’s make our sponge cake first. You’ll need eggs, sugar, baking powder, and all-purpose flour for the rasmalai cake (four ingredient sponge).
Eggs
I used 6 large eggs. Make sure the eggs are at room temperature to begin, add eggs to a bowl and whisk until doubled in size.
Sugar
You’ll need 1 cup regular sugar. While you start to beat the eggs, add in the sugar and beat the eggs until they are fluffy and doubled in size. I used a stand mixture but a hand held whisk will work as well.
Baking powder
You only need 1 tsp of baking powder for this recipe.
All-purpose flour
Now in a bowl add all-purpose flour and mix the baking powder in it before adding to the whipped eggs. Once the eggs are all fluffed and doubled in size, slowly add the flour mixture. Use a spatula to mix the flour by keeping a gentle and one-sided motion. Add the rest of the flour and mix gently. Do not over mix, but also make sure nothing is sitting on the bottom of the bowl. This is the key to a perfect rasmalai cake (four ingredient sponge).
how long to bake the cake
Preheat your oven to 350°F. Transfer the batter to a lined dish. I lined mine with parchment paper. Bake the cake in the preheated oven until a toothpick inserted in the middle part of the cake comes out clean. It will take anywhere from 30 to 35 minutes. Start checking after 30 minutes and bake longer if needed.
If you want to use two round baking pans, then the baking time will be less.
What is milk mixture
To make the rasmalai mixture you’ll need regular milk, condensed milk, and also evaporated milk. To bring the rasmalai flavors, we also need some whole spices. Add all the milk to a bowl and then add 1 stick of cinnamon, some green cardamom, and saffron. Mix it and cook until it comes to a rolling boil.
Once your rasmalai cake (four ingredient sponge) is baked, let it cool down completely, then use a fork and poke holes all over it. Add the milk mixture all over it and let the cake sit for a minimum of 3 hours.
What is in the frosting
I made a homemade frosting by using whipping cream and condensed milk, but feel free to use Cool Whip.
Add heavy whipping cream and condensed milk to a bowl and use a whisk to whip it up until hard peaks form. Now add a layer of the whipped cream over the cake.
Garnish
For the garnishing, use chopped pistachios and almonds and enjoy your delicious rasmalai cake (four ingredient sponge).
Rasmalai cake (Four Ingredient Sponge)
Ingredients
Sponge
- 6 eggs
- 1 cup sugar
- 1 cup all purpose flour
- 1 tsp baking powder
Milk mixture
- 1 can evaporated milk
- 1 cup whole milk or half and half
- 1/2 can condensed milk
- 1 pinch saffron
- 1 stick cinnamon
- 5 green cardamoms
Cream topping
- 1.5 cups heavy cream
- 1 tbsp condensed milk or 2 tbsp powdered sugar
Garnish
- almonds and pistachios
Instructions
- In a bowl add 6 room temperature eggs and start whisking, then add 1 cup of sugar slowly and keep whisking on high speed until it doubles in size. You can use a stand mixer or a hand mixer.
- Now in another bowl add all purpose flour and baking powder and mix it well.
- Add half of the flour mixture to the eggs through a sieve and gently mix it with clockwise rotations. Once it's well combined, add the remaining flour mixture and mix again with gentle clockwise motions. Making sure there are no lumps or flour sitting at the bottom.
- Line a baking tray 9×13 or two 9 inch round trays preferably and pour the batter in it. I didn't have a rectangle tray so I used what I had on hand.
- Preheat the oven to 350°F or 175°C and bake it for 30-35 minutes or until the toothpick comes out clean.
- Let it cool down completely, then take it out to remove the parchment paper lining. Set this cake into a serving tray.
- In a pan add 1 can of evaporated milk, 1.5 cups of regular milk and 4 oz or half a can of condensed milk. In this milk mixture, add few strands of saffron, green cardamom and cinnamon stick. Bring this to a rolling boil but no need to boil it.
- Let it cool down to room temperature while you use a fork and poke holes all over the cake. Drizzle this milk on top of the cake evenly and let it rest.
- While you go head and whisk 1.5 cups of heavy cream with 2 tbsp of condensed milk until it forms stiff beaks.
- Once all of the milk mixture is absorbed by the cake, add a layer of the whipping cream on top of it.
- Garnish with almonds and pistachios.It's ready to enjoy