Recipe

GULAB JAMUN FLAVOURED SPONGE CAKE

A Bengali Sweet in cake form and i quote: it doesn't bother me... bring it on!

Yields5 Servings
 2 Plain Flour
 1 Fine semolina
 2 Butter
 2 Golden Caster Sugar
 2 tbsp Milk
 1 tsp Baking Powder
 1 tsp Vanilla Bean Paste
 0.25 cup Desiccated Coconut
 0.50 cup Lylls Golden Syrup
1

Turn the oven on gas 4/ moderate oven. Butter a traybake tin.

2

Cream together butter and sugar.

3

Add in the eggs, vanilla and milk and continue to whisk.

4

Fold in slowly and gradually the flour and baking powder and Coconut.

5

Pour the batter into the traybake and bake until sponge is brown. This will take approximately 25mins. Because the batter is of small quantity and the traybake is quite wide, there will not be too much of a rise. You will also see that there is a dip in the middle of the cake because of the small quantity of cake batter but this is fine.

6

Once baked, pour the syrup on top of the cake batter. This is what will add the extra sweetness and make the cake sponge taste like gulab jamun.

7

Slice and serve with whipped cream.

When you plan a coconut and syrup sponge pud but it turns into something MISHTI magical in the oven . This unexpected cake sponge flavour is very similar to the Bengali sweet gulab jamun- its delish. Try it for yourself and don't be surprised when i say its addictively goooood!
Have i just tapped into a new market whereby Indian sweets are now converted into cakes? But honestly, how awesome is that? I was all geared up about a coconut cake i was just about to bake, that, frankly failed to happen. But instead a rather deletable sponge instead.So, here’s a recipe for an excellent indian sweet dish turned cake I made today because I have felt frozen with the dip n the weather and need comfort. You know when you’re clearly not warmed up inside but still have a tiny bit of enthusiasm so attempt to leave the house, and then regret it? That’s what happened when I went to do my weekly groceries today. I struggled into Leyton, ended up having an hours phone call to my sister (who i was seeing anyway in an hours time), chatted to her while standing just steps away, freezing, croaked at the the supermarket for some weekly essentials, then scuttled home and lay down for three hours before I could even contemplate cooking or shall i say baking.

But the evening drew in, i was craving something sweet, i took out the wrong pan and baked the cake which drastically sunk as i used a brownie tin and i made it anyway and to my surprise the cake tasted AH-MAY-ZING! I just had to share this one with you all!

Ingredients

 2 Plain Flour
 1 Fine semolina
 2 Butter
 2 Golden Caster Sugar
 2 tbsp Milk
 1 tsp Baking Powder
 1 tsp Vanilla Bean Paste
 0.25 cup Desiccated Coconut
 0.50 cup Lylls Golden Syrup

Directions

1

Turn the oven on gas 4/ moderate oven. Butter a traybake tin.

2

Cream together butter and sugar.

3

Add in the eggs, vanilla and milk and continue to whisk.

4

Fold in slowly and gradually the flour and baking powder and Coconut.

5

Pour the batter into the traybake and bake until sponge is brown. This will take approximately 25mins. Because the batter is of small quantity and the traybake is quite wide, there will not be too much of a rise. You will also see that there is a dip in the middle of the cake because of the small quantity of cake batter but this is fine.

6

Once baked, pour the syrup on top of the cake batter. This is what will add the extra sweetness and make the cake sponge taste like gulab jamun.

7

Slice and serve with whipped cream.

GULAB JAMUN FLAVOURED SPONGE CAKE

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