This is probably one of the easiest cakes you'll ever make. Rawani is an eggy cake thats spongy and fluffy. There is no sugar in the batter because the cake is soaked in sheera (simple sugar water) as soon as it comes out of the oven - just like basboobsa.
The recipe below is enough for a 9x13 rectangular cake pan, but you can halve the recipe to make a smaller cake in a 9 inch round cake pan - which is what I did in the video demonstration below.
This cake is served at room temperature. Leave the leftovers in the fridge and then serve it again with some extra sheera.
The sheera recipe below makes quite a bit of syrup, so you will have a generous amount to use as well as some leftovers.
8 large eggs at room temp
Pinch of cream of tartar (optional)
1/2 cup all purpose flour
1 tsp baking powder
2 tsp vanilla
Pinch of salt
Sheera (Sugar Syrup):
2 cups sugar
4 cups water
1 tsp lemon juice
1 large cinnamon stick
3 cardamom pods
Sheera / Simple Syrup:
Fill saucepan with water, then add the sugar and whole spices.
Turn heat on to medium low and mix once sugar looks like it started to dissolve.
Simmer on low medium heat for 5-10 minutes or until syrup has slightly reduced by 25%.
Set aside to cool.
Preheat oven to 415F.
Separate the eggs.
Sprinkle some cream of tartar into the egg whites. Whip with hand mixer until peaks form.
Add egg yolks and mix in one at a time.
Add vanilla and switch from the hand mixer to a rubber spatula. You want to be careful not to over mix after the stage or else you risk deflating the batter.
In a separate bowl, mix flour, baking powder, and salt.
Sift half of the flour mixture into the egg mixture and gently fold in. Add the second half and fold in gently until the mixture is well incorporated.
Spray your baking dish with oil then transfer your batter. Shake the pan gently to distribute evenly.
Bake for 10-15 minutes or until a toothpick comes out clean and the top is firm. You don't want the cake to brown.
Add about 2 cups of sheera onto the cake while it is still hot. It will absorb. Serve once it has cooled to room temperate. Serve with a side of extra sheera and optional nuts for garnish.