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Ghee Cake

 

 

Though I have had Ghee Cake a lot, especially during visits to relatives back in Kerala, I never really got to make them myself. Just as I was racking my brains as to what to make for the evening, my eyes fell on the jar of ghee. Ghee Cake it is !!! Having made up my mind to try this, I took out all the ingredients, only to realise that I was falling short of flour. Hmm.. Experimenting time. I decided to use half flour and half of the multigrain Atta I had with me. The result was a soft, tasty cake…close to the ones I had tasted.  I guess next time I will try using flour only to see the difference. I was happy with the cake, more so, when I saw J gobbling them away . 🙂

I got the recipe from My Kitchen experiments.

 

 

Ghee Cake

Source: My Kitchen experiments

Ghee Cake

Though I have had Ghee Cake a lot, especially during visits to relatives back in Kerala, I never really got to make them myself. Just as I was racking my brains as to what to make for the evening, my eyes fell on the jar of ghee. Ghee Cake it is !!! Having made up my mind to try this, I took out al

Ingredients
  

  • 1 cup Flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 cup Ghee (Clarified butter)
  • 1/2 cup Sugar Powdered
  • 2 Eggs
  • 1/4 cup Milk
  • 1 tablespoon Sugar Granulated
  • 3/4 teaspoon Vanilla essence

Instructions
 

  • Preheat oven to 180C.
  • Sieve the flour, baking powder and baking soda together. Separate the egg whites and yolks.
  • Pour ghee into a bowl. Add the powdered sugar. Beat till creamy and fluffy.
  • Add a yolk at a time and mix well.
  • Alternately add flour and milk, starting and ending with flour. i.e First add a bit of flour, add some milk and mix.
  • Continue till the entire flour and milk is used up, making sure you end by adding flour the last. Keep the mixture aside.
  • Take the egg whites in a clean, dry bowl. Beat on low heat till it foams up and doubles in size. Add the sugar and essence and beat till soft peaks.
  • Increase the speed and beat till you get stiff peaks.
  • Carefully add this to the cake batter and mix using a spatula. Make sure the egg mixture blends into the cake batter well. Take care not to overmix.
  • Pour the batter into a prepared tin and bake in the preheated oven for 25-30 minutes or till a toothpick inserted into the centre of the cake comes out clean.
  • Allow to cool. After 10 minutes, transfer to a wire rack. Cool it completely before slicing.

Notes

 
 

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