Eggless Rajbhog Cake

About the Recipe

Satisfy your sweet craving with sweet flavored Rajbhog cake.Try this Rajbhog cake at the comfort of your home. This cake is eggless and can be comsumed by all cake lovers. Try adding your favourite nuts for additional taste. Use Oddy Ecobake on baking tin for easy demolding.

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Ingredients

For batter Oddy Ecobake
All-purpose flour- 1 and 1/4 cup or 180g approx
Powdered sugar- 3/4cup or 120g
Refined oil- 1/4 cup or 50ml
Milk- 1/2 cup + 2 tbsp or 100ml+ 2 tbsp
Milk powder - 1/2 cup
Baking powder- 1 tsp
Baking soda- 1/4 tsp
Rose essence- 1/2 tsp
Kewra water- 1/2 tsp
Vinegar- 1 tsp
For Kesar milk Hot Milk- 1/2 cup
Sugar- 2 tbsp
Saffron or kesar- 1/2 tsp
For Whipped cream frosting Whipping cream- 1 cup or 200-250ml
Rose essence- 4-5 drops
Yellow gel food colour- 2 drops
Chopped dry fruits- Cashewnuts, almonds and pista - 1/4 cup
Edible golden balls

Directions

For preparing kesar milk, in a small bowl add sugar, and hot milk, few strands of kesar and mix well. Keep it aside. In a 6-inch cake tin, cover the base and sides of the tin with Oddy Ecobake. Oddy Ecobake is non-sticky and helps in easy demolding of the cake.
In another bowl, add powdered sugar, cooking oil, rose essence, kwera water, and whisk well to form a creamy texture. Add room temperature milk and whisk. Sieve all-purpose flour, milk powder, baking powder, and whisk well to form a smooth batter. Add 1 tsp vinegar and milk, whisk well.
Pour the batter in the cake tin. Tap to avoid air bubbles. Preheat the kadai for 5 mins on medium flame. Bake the cake for 35-40 mins. Or in oven at 180 degrees for 35 mins.
Demold the cake once cooled. For the icing, in a bowl add chilled whipping cream, rose essence and yellow gel food color. Beat until stiff peaks are formed. Refrigerate for 1 hour.
Trim the upper uneven layer. Trim the brown layer on the base as well. Cut the cake in three layers. For assembling the cake, add some cream on the cake board. Place the first layer. Soak the sponge with kesar milk.
Spread whipping cream on the cake sponge and smooth it. Sprinkle chopped nuts on top. Repeat the same process on the second layer as well. Add the third sponge layer on top. Soak with kesar milk and add whipping cream and cover the entire cake.
Use a scrapper and level the cake. Decorate with almond and pista slices. Add some kesar threads on top. Decorate with nuts on sides as well. Decorate with edible golden balls. Our delicious eggless Rajbhog cake is ready.