Description
Rava Cake, also known as Sooji Cake or Semolina Cake, is a soft, moist, and eggless cake made with fine semolina. It combines the nutty texture of semolina with the sweetness of castor sugar and the fruity bursts of tutti frutti, resulting in a delightful treat that’s perfect for teatime or dessert. This cake is easy to make with simple pantry ingredients and is baked to perfection to yield a fluffy, golden crumb.
Ingredients
Scale
Dry Ingredients
- 1¼ cups fine rava (semolina), 225 grams
- ¼ cup all-purpose flour (spooned & leveled), 35 grams
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- 1 tsp flour (to coat tutti frutti)
Wet Ingredients
- ¾ cup castor sugar, 167 grams
- ⅓ cup flavorless oil (such as vegetable or canola), 70 grams
- ½ cup curd/yogurt, 125 grams
- ¾ cup whole milk, 190 ml
- 1 tsp vanilla extract
Add-ins
- ½ cup tutti frutti, 80 grams (plus 2 tablespoons more for topping)
Instructions
- Prepare Cake Pan: Grease an 8-inch cake pan with oil or oil spray and line the bottom with parchment paper to prevent sticking.
- Coat Tutti Frutti: Measure out the tutti frutti and toss them with one teaspoon of flour to prevent them from sinking in the batter. Set aside.
- Mix Yogurt: In a large bowl, whisk the curd/yogurt well until smooth and lump-free to create a smooth base.
- Add Sugar, Oil, and Vanilla: To the whisked curd, add castor sugar, flavorless oil, and vanilla extract. Mix thoroughly until combined.
- Incorporate Milk: Pour in the whole milk and whisk until the mixture is homogenous and smooth.
- Add Semolina and Salt: Add fine semolina and salt to the wet ingredients. Stir well to combine. Cover the batter and set it aside for 30 minutes to allow the semolina to absorb the liquids and thicken.
- Preheat Oven: At 15 minutes into resting, preheat the oven to 180°C (350°F) and position a rack in the middle.
- Check Batter Thickness: After 30 minutes, the batter will become thicker as the semolina absorbs the liquid.
- Sift Dry Ingredients: Using a fine mesh sieve over the batter bowl, sift the all-purpose flour, baking powder, and baking soda into the batter.
- Fold Batter: Gently fold the flour into the batter with a spatula until no dry pockets remain, being careful not to overmix to maintain fluffiness.
- Add Tutti Frutti: Fold the coated tutti frutti in gently.
- Transfer to Pan: Pour the batter into the prepared cake pan, tapping gently on the counter to release air bubbles. Sprinkle the remaining 2 tablespoons of tutti frutti on top.
- Bake: Bake on the middle rack for 40–50 minutes or until a toothpick inserted at the center comes out clean.
- Cool in Pan: Remove from oven and allow the cake to cool in the pan on a wire rack for 15 to 20 minutes.
- Cool Completely: Remove the cake from the pan and cool completely on the wire rack to room temperature.
- Serve: Cut into desired pieces and serve.
Notes
- Resting the semolina batter is crucial for a moist, soft texture as it allows the semolina to absorb the liquids fully.
- Coating tutti frutti with flour prevents them from sinking to the bottom during baking.
- Use fine semolina for best results; coarse semolina will produce a grainier texture.
- Ensure not to overmix after adding flour to keep the cake light and airy.
- This cake is eggless, ideal for those avoiding eggs.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes (plus 30 minutes resting time)
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Keywords: Rava Cake, Sooji Cake, Semolina Cake, Eggless Cake, Indian Dessert, Easy Cake Recipe, Eggless Cake with Semolina
