Gulab Jamun Cake From Scratch

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Gulab Jamun Cake From Scratch

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min

Ingredients

Serves : 16
  • Cake flour - 2.25 Cups


  • Butter Milk + Regular Milk - 1 Cup (half cup each)


  • Egg Whites -  From 6 large eggs or 3/4 Cup


  • Cardamom Powder - 1 tsp


  • Vanilla Extract - 1 tsp


  • Granulated sugar - 1 and 3/4 Cups


  • Baking powder - 4 tsp


  • Table Salt - 1/2 tsp


  • Unsalted Butter - 12 Tbsp (3/4 Cup) soft yet cold


  • Following Ingredients for Whipping Cream Heavy Whipping Cream - 24 fl oz (700 ml) / 3 cups


  • Cardamom Powder - 1/2 tsp


  • Vanilla Extract - 1/2 tsp


  • Confectioners Sugar / Powdered Sugar - 3/4 Cup (you can increase as per taste)

Directions

  • Sponge Cake Preparation
  • In a mixing bowl, Add liquid ingredients like Milk, Butter Milk, Egg whites, Vanilla Extract mix with fork till combine.
  • Mix dry ingredients like Flour, Baking Powder, Salt and Sugar in a mixing bowl or electric food processor.
  • Slice the butter to several pieces and add gradually to the dry flour mixture until it looks moist crumbs.
  • Now add 1/2 cup milk mixture and beat at medium speed for 1 and 1/2 minutes.
  • Add remaining milk mixture and beat for 30 seconds.
  • Just gradually add the liquid mixture to the dry mixture.
  • Scrape the sides add cardamom powder and beat for another 1 minute or till incorporated.
  • Make sure the crumb flour mixture mixed properly with the liquid otherwise they lay on the bottom of the mixing bowl.
  • Divide the batter equally in butter + flour greased baking pans and bake in preheated oven at 350 F for 23 - 25 minutes.
  • I have used 2, 9 inch cake pans for this recipe.
  • Rest cake in pan for 3 minutes, remove the pan and cool completely over wire rack for 1 hour.
  • Meanwhile you can whip the cream and make it ready.
  • How to make Cardamom Flavored Whipping Cream
  • Chill the bowl and beater for a while.
  • Add 1/2 tbsp cold water to the gelatin and wait till its bloom approximately 3 minutes.
  • Now just keep over warm water or microwave for fraction of seconds when heated the gelatin dissolves and you get a clear liquid consistency.
  • Whip the cream till soft peaks (Pic 2).
  • Add vanilla extract, prepared gelatin liquid (make sure its not hot while adding to the cream), sugar and cardamom powder.
  • Beat until stiff peaks form and Store in the refrigerator till use.
  • Cake Assembly
  • You can trim the top of the cakes ie level it , also you can cut each cake horizontally in to two layers so finally you get 4 layers.
  • But i didn't do like that, just kept 2 layers on the whole.
  • Brush both sides of the cake with leftover jamun sugar syrup.
  • Over a cake board apply some cream and place a layer.
  • Apply whipped cream over the cake.
  • Slice few jamuns (say 10) in to 2 or 4 pieces and arrange over it
  • Carefully arrange the other layer of the cake with bottom portion of the cake on top.
  • Add dollops of whipped cream on top of the cake.
  • Evenly spread the cream all over the cake
  • With leftover cream do add details to the sides of the cake
  • At last arrange the Jamuns over the top of the frosted cake.
  • Notes
  • 200 grams Instant Gulab Jamun mix packet works for this cake, you may get some leftover jamuns.
  • If the cake is of 4 layers then you need more whipping cream.
  • Drain the jamuns from its sugar syrup before start baking.
  • I have used Wilton 16 and 21 for the decorations