Eggless Rava cake recipe
Iyengar Bakery style Rava cake recipe
Servings: 10 slices
Ingredients
- 1 cup Rava | sooji
- 1/3 cup oil
- ½ cup yogurt
- 1 cup milk
- 1 tsp vanila essence
- 1 cup powdered sugar
- ½ cup maida | plain flour
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- In a bowl add the sooji | rava, yogurt, milk, powdered sugar and oil1 cup Rava | sooji, 1/3 cup oil, ½ cup yogurt, 1 cup milk, 1 tsp vanila essence, 1 cup powdered sugar
- You can use any variety of sooji, no need to roast of powder this.
- Combine everything well.
- Cover this and keep aside for 20 minutes.
- Now add the plain flour, baking soda and baking powder½ cup maida | plain flour, 1 tsp baking powder, ½ tsp baking soda
- Fold this well.
- Grease a baking tin and line this with a baking paper.
- Pour the mixture into the tin.
- Preheat the oven for 5 minutes at 180 degree 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 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
Notes:
1. You can use big or small variety of sooji | Rava, do not use Idli rava. 2. The Eggless Rava cake stays good for 1 week in the refrigerator.
1. You can use big or small variety of sooji | Rava, do not use Idli rava. 2. The Eggless Rava cake stays good for 1 week in the refrigerator.
