A simple and easy to bake vegetarian-friendly rose flavoured eggless semolina cake made with yogurt and dressed in white chocolate chantilly for a rich and decadent experience.

Recipe Card 

Ingredients

Quantity
For Eggless Semolina Cake

 

Fine Semolina

225gm
Flour

35 gm

Baking powder

1.5 tsp
Baking soda

¼ tsp

Salt

1/8 tsp
Sugar

210 gm

Vegetable oil

1/3 cup
Yogurt

125 gm

Milk

¾ cup

Vanilla

1 tsp

Rose aroma

3 drops

For Rose While Chocolate Chantilly

 

White Chocolate

100 gm
Cream 1

50 gm

Cream 2

150 gm
Rose aroma

1 drop

 

Method of Preparation:

For the Eggless semolina cake

  • Mix all the dry ingredients into the bowl except baking soda.
  • Mix all the wet ingredients into the separate bowl.
  • Pour the wet ingredients onto the dry ingredients, mix well, and set aside for 20 min which allows semolina to soak well.
  • Add baking soda into the cake batter after resting of 20min, add rose aroma.
  • Pour the mixture into 20 x 20cm frame and bake at 160*c for 25-30min.

For the Rose white chocolate Chantilly

  • Melt white chocolate and add in cream1 to make the ganache.
  • Whip cream 2 and fold into the ganache, add in the rose aroma and rest in the fridge before to pipe onto the cake.

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Chef Vrushali Jadhav 

Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.

Vrushali’s Professional career started with the Jumeirah Hotels & Resorts, spotting immense talent in her which got her the opportunity to be a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from Jumeirah Group to Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef for over 7 years making the hotel a popular F&B offering in Dubai.

After years of industry experience, she embarked on the teaching path and joined ICCA Dubai to share her knowledge with the aspiring young chefs. Later on, she also became a certified Gelato Trainer by Carpigiani Gelato University, along with being a Patisserie Instructor at ICCA. In her journey as a Pastry Chef, she has travelled to Switzerland, Malaysia and Italy for work and training purposes with world-class master chefs.