It’s been ages since I baked a cake in my kitchen. Off late I use my oven for making Roasted veggies only. This Iyengar bakery Rava cake was on my to-do list for a very long time. A few days back when I had all the ingredients handy at home, I decided to make this cake. I can say this is a very beginner-friendly cake with simple ingredients. You can add 1 tsp of cardamom powder instead of vanilla essence to get a perfect Indian taste. This is the first time I am baking a cake using Sooji | Rava| semolina. I loved the texture of the cake and it was very moist too. This Iyengar Bakery-style Eggless Rava cake is very similar to the Mediterranean Basbousa. The Rava cake can be served as a tea-time snack and a perfect one for chai gatherings /high-tea parties. I adapted this recipe from Tarla Dalal’s page. Also, check out our other eggless baking recipes – Vanilla tea cake, no sugar no maida cake, Mawa pistachio bundt cake, Nutella brownies recipe
In a bowl add the sooji | rava, yogurt, milk, powdered sugar, and oil (1 cup sooji, 1 cup milk, 1 cup sugar, 1/3 cup oil)You can use any variety of sooji, no need to roast or powder this.
Combine everything well.Cover this and keep it aside for 20 minutes.
Now add the plain flour, baking soda, and baking powder (1/2 cup flour, 1 tsp baking soda, ½ tsp baking powder)Fold this well.
Grease a baking tin and line this with baking paper.
Pour the mixture into the tin.Preheat the oven for 5 minutes at 180 degrees Celsius.Bake at 160 degrees for 30-35 minutes.
Once done allow this to cool inside the oven for 5 minutes.Insert a tooth pick in the center of the cake and if it comes out clean then it is done
Take it out from the oven and invert it gently.Gently take out the cake from the tin and cool this on a wire rack.
Once it is cool completely, cut them into slices.Eggless Rava cake it ready.
You can serve this as a tea-time snack too.
Notes:
Δ
