As a food chef and blogger, I am here to share with you my favorite recipe for a delicious Mawa Cake that is not only eggless but also perfect for any home cooking show. This Indian sweet cake is a special treat that combines the rich flavor of Mawa with the lightness of a sponge cake. It’s a versatile recipe that can be enjoyed as a dessert or with your afternoon tea.
Ingredients:
– 1 cup Mawa (Khoya)
– 1 cup All-purpose flour
– 1 cup Powdered sugar
– 1/2 cup Unsalted butter
– 1/2 cup Milk
– 1 tsp Baking powder
– 1/2 tsp Cardamom powder
– A pinch of saffron strands
– Chopped nuts for garnish
Recipe:
1. Preheat your oven to 350°F and grease a cake tin.
2. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
3. Add the crumbled Mawa and mix well.
4. Sift the flour, baking powder, and cardamom powder into the bowl and fold gently.
5. Add the saffron strands and milk to the mixture and combine well.
6. Pour the batter into the greased cake tin and sprinkle with chopped nuts.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before slicing and serving.
This Mawa Cake recipe is a delightful addition to any home cooking show, and its unique combination of flavors is sure to impress your guests. The eggless sponge cake is soft and moist, with the rich aroma of Mawa and the subtle hint of cardamom. It’s a timeless Indian sweet that will quickly become a favorite in your home.
So why not try your hand at making this delectable Mawa Cake for your next cooking adventure? You won’t be disappointed!