Easy Spring Roll Cake Recipe – Cashew Raisin & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Easy Spring Roll Cake Recipe – Cashew Raisin & Cardamom Delight

Hey everyone! If you’re looking for a dessert that’s a little different, incredibly delicious, and surprisingly easy to make, you have to try this Spring Roll Cake. It’s a nostalgic treat for me – I first made this with my grandmother, and the aroma instantly transports me back to her kitchen. It’s a beautiful blend of textures and flavors, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your typical cake! It’s a unique Indian-inspired dessert that’s flaky, rich, and subtly sweet. The combination of crispy spring roll sheets, a creamy egg filling, and the delightful crunch of cashews and raisins is simply irresistible. Plus, it’s easier to make than it looks – perfect for a weekend baking project or when you want to impress your guests with something special.

Ingredients

Here’s what you’ll need to create this delightful Spring Roll Cake:

• 14 large spring roll sheets (30 cm square)
• 1 cup milk (240ml)
• 5 small eggs
• ¼ cup sugar (50g)
• A dash of cardamom powder
• 2 tbsp ghee
• ¼ cup crushed cashewnuts (30g)
• ⅛ cup raisins (15g)
• 1 tbsp nigella seeds (optional)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Spring Roll Sheets: Types and Selection

You’ll want to use the large, square spring roll sheets, about 30cm (12 inches) in size. They’re usually found in the refrigerated or frozen section of Asian grocery stores. Make sure they aren’t the super-thin Vietnamese rice paper – we need the sturdier wheat-based ones for this recipe.

Milk & Eggs: Achieving the Right Consistency

We’re using milk and eggs as our binding agent, and a little sugar to balance it out. Don’t worry about whisking it to stiff peaks – just a smooth, combined mixture is perfect. Warming it gently helps the sugar dissolve quickly.

Ghee: The Traditional Fat for Flavor

Ghee is clarified butter, and it adds a wonderful nutty flavor that’s essential to Indian desserts. It’s what gives this cake its richness.

Cashews & Raisins: A Classic Combination

Cashews and raisins are a match made in heaven! Roasting the cashews in ghee elevates their flavor and gives them a lovely crunch.

Nigella Seeds: Aromatic and Visual Appeal

Nigella seeds (kalonji) are optional, but they add a beautiful visual contrast and a subtle, slightly peppery flavor.

Cardamom Powder: The Queen of Spices

Cardamom is a staple in Indian sweets, and just a dash adds a warm, fragrant note that ties everything together. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, gently thaw your spring roll sheets until they’re soft and pliable. You don’t want them to be brittle and crack when you fold them.
2. In a bowl, whisk together the milk, eggs, and sugar until everything is nicely combined. Then, warm this mixture on low heat, stirring constantly, just until the sugar dissolves. We don’t want it to thicken – just sweeten up!
3. Now for the fun part! Heat the ghee in a pan over medium heat. Fry the crushed cashews until they turn golden brown and fragrant. Add the raisins and fry for another minute, then remove from the pan and divide into six equal portions.
4. Grease an 8-inch (20cm) baking pan. Dip two spring roll sheets into the egg-milk mixture, making sure they’re well coated. Layer them in the pan, allowing the edges to hang over the sides – this will create a beautiful, rustic look.
5. Sprinkle one portion of the fried cashews and raisins over the sheets. Repeat the layering process – dipped sheets, then filling – until you’ve used up all the ingredients.
6. If you’re using them, sprinkle the nigella seeds over the top layer. Then, pour the remaining egg-milk mixture over everything to help seal the layers together.
7. You have two cooking options! You can bake it in a preheated oven at 180°C (356°F) for about 30 minutes, or until golden brown and set. Alternatively, you can cook it on the stovetop over very low heat for a similar amount of time, flipping carefully halfway through.
8. Let it cool briefly before flipping it onto a plate. Serve warm and enjoy!

Expert Tips

• Don’t oversoak the spring roll sheets – they should be coated, but not soggy.
• Keep a close eye on the cashews while frying, as they can burn quickly.
• If the edges of the cake start to brown too quickly in the oven, cover it loosely with foil.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

To make this vegan, substitute the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use a plant-based milk like almond or soy milk. Use a vegan butter alternative instead of ghee.

Gluten-Free Adaptation

Simply use gluten-free spring roll sheets! They are becoming increasingly available in health food stores and online.

Spice Level Adjustment

My friend, Priya, loves to add a pinch of nutmeg or a tiny bit of saffron to the egg mixture for an extra layer of warmth.

Festival Adaptations

This cake is perfect for festivals like Holi or Diwali! It’s a sweet treat that everyone will love. My family always makes a larger batch for Diwali.

Serving Suggestions

This Spring Roll Cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a drizzle of honey. A cup of chai is the perfect accompaniment!

Storage Instructions

Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

What type of spring roll sheets work best for this cake?

The large, square wheat-based spring roll sheets are the best choice. Avoid the thin Vietnamese rice paper.

Can I make this recipe ahead of time?

You can assemble the cake ahead of time and bake it just before serving.

Can I use a different nut instead of cashews?

Absolutely! Almonds or pistachios would also be delicious.

What if I don’t have ghee? Can I substitute it?

You can use melted butter or vegetable oil, but ghee really adds a unique flavor.

How can I tell when the cake is fully baked?

The cake is done when it’s golden brown and set – a toothpick inserted into the center should come out clean.

Is this recipe suitable for beginners?

Yes! It’s a relatively easy recipe, even for those who are new to baking. Just take your time and follow the instructions carefully.