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Gulab Jamun Cake Recipe From scratch
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Gulab Jamun Cake
Author: Sangeetha Priya
Ingredients
Ingredients for the Sponge Cake
  • 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 I reduce to 1 and 1/3 Cup
  • Baking powder - 3.75 tsp recipe calls for 4 tsp I reduced so
  • Table Salt - 1/2 tsp
  • Unsalted Butter - 12 Tbsp 3/4 Cup soft yet cold (don't keep in the room temperature for a long time)
Ingredients for the Whipped 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
  • Unflavored Gelatin or Agar Agar - 1.5 tsp to stabilize Optional
Instructions
Sponge Cake Preparation
  1. In a mixing bowl, Add liquid ingredients like Milk, Butter Milk, Egg whites, Vanilla Extract mix with fork till combine.
  2. Mix dry ingredients like Flour, Baking Powder, Salt and Sugar in a mixing bowl or electric food processor.
  3. Slice the butter to several pieces and add gradually to the dry flour mixture until it looks moist crumbs.
  4. Now add 1/2 cup milk mixture and beat at medium speed for 1 and 1/2 minutes.
  5. Add remaining milk mixture and beat for 30 seconds.
  6. Just gradually add the liquid mixture to the dry mixture.
  7. Scrape the sides add cardamom powder and beat for another 1 minute or till incorporated.
  8. Make sure the crumb flour mixture mixed properly with the liquid otherwise they lay on the bottom of the mixing bowl.
  9. Divide the batter equally in butter + flour greased baking pans and bake in preheated oven at 350 F for 23 - 25 minutes.
  10. I have used 2, 9 inch cake pans for this recipe.
  11. Rest cake in pan for 3 minutes, remove the pan and cool completely over wire rack for 1 hour (Step wise Picture 1 below).
  12. Meanwhile you can whip the cream and make it ready.
Cardamom Flavored Whipped Cream
  1. Chill the bowl and beater for a while.
  2. Add 1/2 tbsp cold water to the gelatin and wait till its bloom approximately 3 minutes.
  3. Now just keep over warm water or microwave for fraction of seconds when heated the gelatin dissolves and you get a clear liquid consistency.
  4. Whip the cream till soft peaks (Pic 2).
  5. Add vanilla extract, prepared gelatin liquid (make sure its not hot while adding to the cream), sugar and cardamom powder Picture 2.
  6. Beat until stiff peaks form as shown in the Picture 3.
  7. Store in the refrigerator till use.
Cake Assembly
  1. 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.
  2. But i didn't do like that, just kept 2 layers on the whole.
  3. Brush both sides of the cake with leftover jamun sugar syrup.
  4. Over a cake board apply some cream and place a layer.
  5. Apply whipped cream over the cake.
  6. Slice few jamuns (say 10) in to 2 or 4 pieces and arrange over it (Step wise Picture 4).
  7. Carefully arrange the other layer of the cake with bottom portion of the cake on top.
  8. Add dollops of whipped cream as shown in picture 5 below.
  9. Evenly spread the cream all over the cake Pic 6.
  10. With leftover cream do add details to the sides of the cake Pic 7.
  11. At last arrange the Jamuns over it Pic 8.
Recipe Notes
  1. 200 grams Instant Gulab Jamun mix packet works for this cake, you may get some leftover jamuns.
  2. If the cake is of 4 layers then you need more whipping cream.
  3. Drain the jamuns from its sugar syrup before start baking.