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Eggless sponge pista cake soaked in rose - pistachio syrup, frosted with vanilla whipped cream frosting, topped with crushed dried rose and pista

CAN I USE WHEAT FLOUR INSTEAD OF ALL-PURPOSE/FLOUR?

For a light and soft cake, all-purpose flour is preferred. Using wheat flour might result in dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3 tablespoon of milk. Also, add extra sugar syrup to moist the cake

CAN I USE BUTTER INSTEAD OF OIL?

Yes, oil can be substituted with melted unsalted butter but as I told you in my other cake recipes oil makes the moist cake. I would recommend flavorless oil

HOW CAN I ADOPT THE RECIPE FOR OTHER CAKE PANS?

I have used a 7-inch cake pan. You can use the same proportion and split it into two 6 inch pans. Double the recipe for 9-inch pista rose cake

HOW LONG SHOULD I MICROWAVE Milk?

I have microwaved for 2 minutes but time might vary based on your microwave oven setting. Microwave milk turns hot.

CAN I BOIL MILK ON THE STOVETOP?

Yes, you can cook milk just till it turns warm avoid boiling hot milk.

Can I use milk from the fridge?

hot milk helps to raise the cake and make it spongy so I would recommend it. Avoid using milk directly from the fridge

CAN I BAKE IN THE PAN?

Yes place a stand and preheat the pan for 10 minutes on medium flame. Place the cake pan on top, cover with a lid and cook for 30-40 minutes on low flame

What kind of pistachio should I use?

I used lightly salted pistachio and that worked perfect for the cake. You can use unsalted pistachio too

Why should I grind all the dry ingredients?

If you grind pista alone it might turn oily but grinding pista with other ingredients helps for the perfect texture.

Can I skip food color?

Yes, food color is optional. you can skip

Other cake recipes in TMF

Milk powder recipes in TMF

Pista ice cream

Kaju pista roll

Eggless pista cake

5 from 1 vote

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Ingredients

Cake dry ingredients:

1 cup all-purpose flour
3 tablespoon milk powder
1/4 roasted pistachio
1 teaspoon baking powder
1/4 teaspoon baking soda

Cake wet ingredients:

1 cup milk
1/8 teaspoon kewra water
1/2 cup Sugar
1/2 cup flavorless oil

Sugar syrup:

1/4 cup sugar
1/4 cup hot water
1/8 teaspoon kewra water
2 teaspoon chopped roasted pistachio

Frosting

1 cup heavy cream
1/3 cup powdered sugar
1 tablespoon vanilla pudding mix

Topping

Crushed dried rose petals
Chopped roasted pistachio

Instructions

Eggless Pista cake

Firstly preheat the oven to 350 degrees Fahrenheit
Line a 7-inch cake pan with parchment paper and grease with butter spray. remove excess spray
Add all-purpose flour, milk powder, pistachio, baking powder, baking soda to a mixie jar; ground into a fine powder
Take milk in microwave-safe bowl and microwave for 2 minutes, keep it aside
Take sugar and oil in a separate bowl and mix well
Furthermore, pour the hot milk, kewra water, green food color into the oil-sugar bowl and mix well
Transfer the ground flour and mix gently. Avoid overmixing
If you see lumps, transfer to the mixie jar and pulse 1 or 2 times. Avoid high-speed grinding
Transfer the cake batter and tap the pan to remove the air bubble
Bake for 30-35 minutes until a toothpick inserted comes out clean
Cool the cake for 10 minutes then invert and unmold the cake. cool the cake completely

Prepare Rose pistachio syrup

Add pista, sugar, and hot water; microwave for 2 minutes
Furthermore, add kewra water and mix well. cool at room temperature then refrigerate till you use

After cake and syrup are cool

Prick holes all in around the cake
Add sugar syrup in batches. use a spoon to gently press the pistachios
Finish the entire syrup and set aside the cake for 30 minutes

Vanilla whipping cream frosting

Whisk the cream till you see white peaks
Add vanilla pudding mix and powdered sugar; mix well

Finish the cake

Frost the cake
Top with crushed dried rose and finely chopped pistachio

Video

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Notes

The amount of frosting differs based on the way you frost the cake
Always use roasted pistachio as it won't ooze out oil while grinding
If preferred you can make two-layer .add a layer of frosting in between layers
The same measurement can be baked in two 6 inch cake pan
You can double the ingredient measurement for a 9-inch cake
instant vanilla pudding mix Is optional but it helps for frosting texture and taste
I preferred piping my frosting so added pudding mix. You can skip if you prefer simple frosting
Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
Add frosting only after the sugar syrup is well soaked on the cake
You can prepare cake in a loaf pan
The frosting is optional. You can skip still cake tastes yum