Rava Cake Recipe | Semolina Cake | Suji Cake with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This cake is made with simple ingredients that are always available in our kitchen pantry. It can also be called a beginners cake, as no extraordinary baking skills are required, just put all the ingredients together and bake it in an oven or pressure cooker, that’s all done! But ensure to use fresh curd and give a resting time to the batter, which turns the semolina granules soft and fluffy. I used vanilla essence, you can replace it with 1/2 tsp of cardamom powder or flavor the milk with few saffron strands. This recipe comes close to the rava cake sold in the famous Iyengar Bakery, do try and you all will definitely love it. If interested, check my Mango Semolina Cake and Iyengar Bakery Masala Sandwich.
Check my other Eggless Baking Recipes like
1. Tutti Frutti Cake
2. Karachi Biscuits
3. Vanilla Muffins
4. Birthday Cake
5. Coconut Macaroons
6. Vanilla Pastry Cake
Eggless Rava Cake Recipe
Rava Cake Recipe | Semolina Cake | Suji Cake
Equipment
- OTG Oven / Microwave Oven
Ingredients
- 1½ Cups Semolina / Suji / Rava
- ½ Cup Butter
- 1 Cup Sugar
- ½ Cup Maida / All purpose Flour
- ¾ Cup Milk
- ¼ Cup Curd
- 1 tsp Vanilla Essence
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ¼ Cup Tutti Fruiti
Instructions
- First, measure and keep all the ingredients ready. Ensure to use butter and milk at room temperature.
- To a mixer, add the semolina.
- Pulse it once, if you have fine semolina in hand, skip this step.
- To a mixing bowl, add the butter.
- Whisk the butter once and then add the sugar.
- Using a hand whisk or electric blender, whisk till the sugar dissolves.
- Now, add the pulsed semolina/sooji, flour and salt.
- Then, pour the milk, curd, and vanilla essence.
- Whisk till the batter turns smooth and fluffy. Keep it undisturbed for 20 to 30 minutes, so the semolina absorbs the moisture. Giving this resting time is important, otherwise, the cake turns hard and dry. In the meantime, preheat the oven for 10 minutes at 180c.
- To the batter, add the baking powder and baking soda. Then, give a gentle mix.
- Add 1 tsp of flour to the tutti frutti and mix well, else it settles at the bottom of the batter.
- Add the tutti frutti to the batter and give a quick fold.
- Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases. Place the tray in a pre-heated oven and bake it for 40 to 50 minutes at 180c or a toothpick inserted in the center comes out clean.
- Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.Enjoy this Rava Cake Recipe during the teatime.
Video
Notes
Tips for Semolina Cake
- Ensure to use butter, curd, and milk at room temperature only, not cold.
- If using salted butter, skip the salt from the ingredients list.
- Butter can be replaced with the same amount of ghee, coconut oil, olive oil, or flavorless refined oil.
- Use fine semolina only, if you don't have in hand, pulse it once as I did.
- Don't use sour curd otherwise this Semolina cake won't taste good.
- For a healthy version, maida can be replaced with atta too.
- Giving a resting time of 20 to 30 minutes to the batter is a must, otherwise, the cake turns hard and dry.
- I used tutti frutti for a nice look, but it can be replaced with the same quantity of almonds, cashews, or pistachios. It can be prepared plain also, as it tastes good in any way.
- This Suji Cake stays good for 2 to 3 days at room temperature and 1 week under refrigeration, but warm it before eating.
- Always cool this Rava Cake Recipe and then slice it, else it gets crumbled.
- In Microwave: Preheat it and bake the cake in convection mode at 180c for 40 to 45 minutes.
- Common Tips in Baking
- Baking powder cannot be substituted with baking soda, both are different.
- Ensure baking powder and baking soda are within the expiry date, else the cake won't raise and turns spongy.
- Don’t over whisk the batter, else the cake becomes hard.
- Once you prepare the batter, bake it immediately, otherwise, the baking powder de-activate and the cake won't raise.
- Choose correct sized baking tray, else while baking itself the batter overflows. To avoid this fill the batter to 3/4th of the tray.
- If the cake doesn’t get baked in the center, cover the tray with an aluminum foil or butter paper and bake for another 10 minutes.
Semolina Cake Recipe
Method for Rava Cake Recipe
1. First, measure and keep all the ingredients ready. Ensure to use butter and milk at room temperature.
2. To a mixer, add the semolina.
3. Pulse it once, if you have fine semolina in hand, skip this step.
4. To a mixing bowl, add the butter.
5. Whisk the butter once and then add the sugar.
6. Using a hand whisk or electric blender, whisk till the sugar dissolves.
7. Now, add the pulsed semolina/sooji, flour, and salt.
8. Then, pour the milk, curd, and vanilla essence.
9. Whisk till the batter turns smooth and fluffy. Keep it undisturbed for 20 to 30 minutes, so the semolina absorbs the moisture. Giving this resting time is important, otherwise, the cake turns hard and dry. In the meantime, preheat the oven for 10 minutes at 180c.
10. To the batter, add the baking powder and baking soda. Then, give a gentle mix.
11. Add 1 tsp of flour to the tutti frutti and mix well, else it settles at the bottom of the batter.
12. Add the tutti frutti to the batter and give a quick fold.
13. Then, brush a baking tray with oil and dust little flour all over or line it with a butter paper. Transfer the batter to the baking tray, then level it with a ladle/spatula and shake the pan twice, so that the air bubbles releases. Place the tray in a pre-heated oven and bake it for 40 to 50 minutes at 180c or a toothpick inserted in the center comes out clean.
14. Once cooled, invert the tray on a plate and gently tap to remove the cake. Then slice it with a sharp knife.
Enjoy this Rava Cake Recipe during the teatime.
Suji Cake Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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