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Ras Malai Swiss Roll

EVERYDAY INDIAN

Ras Malai Swiss Roll

Soft, pillowy sponge cake meets the creamy richness of ras malai in this elegant fusion dessert. Rolled with cardamom-infused cheese and drizzled with saffron syrup, it’s a beautiful blend of texture, flavour, and tradition.

  • PREP TIME

    10 mins

  • COOK TIME

    20 mins

  • SERVES

    6-8

INGREDIENTS

Basic Sponge

  • 6 eggs 
  • 200 g caster sugar 
  • 140 g plain flour 
  • 1 tsp vanilla extract 

Milk Soak

  • 1 cup full cream Milk
  • 1 tbsp sugar 
  • Large pinch of saffron strands 
  • 1/2 tsp cardamom powder/3-4 green cardamom pods 

Saffron Whipped Cream

  • 300 ml heavy/whipping cream 
  • 1/2 tsp saffron
  • 2-3 tbsp caster sugar 

Assembly

  • Milk soak
  • Saffron whipped cream
  • Sponge cake 
  • 2 tbsp chopped mangoes
  • Crushed pistachios 
  • Edible silver 
  • Florals 
  • Saffron

PREPARATION

1

Preheat the oven to 190C.  

2

In a stand mixer with a whisk attachment and whisk the eggs and vanilla extract slowly adding the caster sugar. Whisk until tripled in size. 

3

Sift the flour 3 times and fold it in the whisked eggs in 4 batches avoiding lumps and being careful not to remove the air from the mixture. 

4

Spread the batter evenly in a lined and greased shallow baking tray and bake for 10-12 mins or until the cake is cooked through. 

5

Meanwhile in a small saucepan, heat 1 cup milk, add in 1 tbsp sugar, 1/2 tsp cardamom powder or 3-4 green cardamom pods and reduce over a medium flame for 15-20 mins. Once reduced by 1/4 cup, turn off the flame and chill this milk in the fridge for atleast 30 mins. 

6

Once the cake is cooked, flip the cake onto a baking paper and using another baking paper roll and keep aside to cool for atleast 20 mins. 

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