Today, we’re making Revani, which is a simple syrup infused cake and unbelievably simple to make. Let’s get started.
1 cup sugar
1 cup corn oil
1 cup milk
1 cup flour
1 cup cream of wheat
1/4 cup orange juice
3 teaspoons baking powder
zest of 1 lemon
dash of cinnamon
(for the simple syrup)
1.5 cups sugar
2 cups water
1/4 chunk of lemon
First, separate your eggs.
(Notice that Parker is mixing his own batch of “cookies”. My mom and I just kept throwing random stuff in there to keep him occupied. We almost died when he tasted it and said, “Mmmmm”!)
Beat the egg whites until stiff peaks form and set aside.
Now, beat your egg yolks with the sugar and slowly add in your other ingredients (wet ingredients first- oil, milk, OJ- and then the flour, baking soda and cream of wheat and dash of cinnamon).
The final step is gently folding the egg whites in by hand. (I don’t have a picture of this because my mother works crazy fast and keeps forgetting that I’m trying to take pictures of it.)
Once everything is mixed together, pour the batter into a greased 9″ by 13″ pan and bake for 35 minutes in a 350 degree oven. It will be a beautiful dark gold when it’s done.
Before we make the syrup, we want the cake to cool completely so let it cool for about 30 minutes before you start making the syrup.
To make the syrup, add the sugar water and lemon into a sauce pan and bring to a boil.
Adjust the temperature so that it maintains a soft rolling boil for about 10 minutes. It will thicken to the consistency of corn syrup.
Let it cool for about 5 minutes and then drizzle the warm syrup over the cool cake. Now this is the hard part – cover the cake with foil, put it aside and forget about it until the next day. It’s tormenting, I know, but trust me on this. Once the syrup is absorbed by the spongy cake, it becomes absolutely divine.
Fast forward to the next day. You now have my permission to cut into this beauty.
Simple, sweet, moist, delicious. I hope you enjoy!
**This recipe was first posted in December, 2009.