Rava Cake | Sooji Cake | Semolina Cake (Eggless)
This eggless rava cake is an incredibly easy cake recipe for beginners. It is sweet, dense, and moist. It can also be enjoyed as a quick snack.
Servings 8 people
Ingredients
Dry ingredients
- 1¼ cups fine rava, 225 grams
- ¼ cup all-purpose flour, spooned & leveled, 35 grams
- 1½ tsp baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
Wet ingredients
- ¾ cup castor sugar, 167 grams
- ⅓ cup flavorless oil, 70 grams
- ½ cup curd/yogurt, 125 grams
- ¾ cup whole milk 190 ml
- 1 teaspoon vanilla extract
Other ingredients
- ½ cup tutti frutti, 80 grams, plus 2 tablespoons more for topping the cake
- 1 teaspoon flour, to coat the tutti frutti
Instructions
- Grease an 8-inch cake pan with a little oil or oil spray and line the bottom with parchment paper.
- Measure out the tutti-frutti, and add a teaspoon of flour to coat them. Set aside.
- In a sufficiently large bowl, add curd/yogurt, and whisk it well to get rid of any lumps.
- Then add castor sugar, oil, and vanilla extract, and mix until well combined.
- Next, add milk, and whisk until all the ingredients are well combined.
- Add fine semolina and salt to the liquid ingredients, mix well, cover, and set aside for 30 minutes.
- After 15 minutes of resting the batter, preheat the oven to 180° C (350° F), and position a rack in the middle of the oven.
- After 30 minutes, the semolina will have absorbed the liquid, and the batter will become thicker.
- Place a fine mesh sieve over the bowl containing the semolina batter, and sift all-purpose flour, baking powder, and baking soda.
- Fold gently using a spatula, until no more flour pockets are visible. Do not overmix the batter.
- Add the tutti frutti, and fold in gently.
- Transfer the batter to the prepared baking pan. Gently tap the pan on the counter to release any air bubbles. Top with 2 tablespoons of tutti-frutti.
- Bake on the middle rack, for about 40 – 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan on a cooling rack for 15 to 20 minutes.
- Then remove from the pan and cool on the rack completely.
- Cut into desired pieces and serve.
Video
Notes
Kindly refer to the serving suggestions, storage instructions, recipe tips, variations, and FAQs for more info related to this post!
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml