If you’re someone who wants to learn how to bake, this is a great place to start. I’ve actually filmed the recipe too and I’ve included some of my tips and tricks to help out novice bakers. I will link the video at the end of this post.
Vanilla Sponge Cake
250g butter, at room temperature
250g sugar (Use either a really fine grain or powder your sugar in a dry grinder before using)
250 all purpose flour
1 tsp vanilla extract / vanilla bean paste
1 tsp baking powder
Preheat your oven to 180ºC and line the base of your cake tin and grease the base and the sides and set aside.
Separate the eggs.
Whisk the egg whites to stiff peak stage and set aside.
In a large mixing bow, beat the butter, sugar, egg yolks and vanilla till light and creamy.
Mix the flour and baking powder.
Sift the flour mix into the butter and sugar mix in 3 stages, folding the flour into the batter only until just incorporated, with each addition.
Add a couple of scoops of the stiff egg whites to the cake batter and gently mix to loosen the batter. Gently fold the rest of the egg whites into the batter till it is well incorporated.
Pour the cake batter into the prepared cake tin and bake for 30 minutes or till a cake pierced through the center of the cake comes out clean.
Let the cake cool down in the cake tin. When it has reached room temperature, carefully take it out of the tin.
You can now use this cake in any recipe that calls for a vanilla sponge cake or serve it as it is.
So last week I shared with you a lesser known, but extremely yummy recipe for a biscuit found in the Pune-Mumbai region – Shrewsbury Biscuits. If you haven’t seen that yet, go check it out, I’ll still be here when you get back.
Okay, so you’re back. Today, is the turn for another lesser known recipe, this time for a cake called Mawa Cake. Again, as far as I know this cake is found in the Pune-Mumbai region. Kayani Bakery in Pune and Merwan’s Cake shop in Mumbai are popular for their Mawa cake, though you will find quite a few other shops selling this cake. They are usually sold in packs of 6 – 6 muffin sized pieces. This simple cake is so very special. It is not much to look at, but what it lacks in looks, it makes up for in taste. If you’ve never heard about this cake before, you should put it on your list of recipes to try out. Mawa is nothing but milk solids and this is widely used in a lot of Indian sweets.
A lot of people cringe at the thought of making their own mawa and just buy it from the local Dairy shop in India. This is because, while it is a simple process of reducing milk, working with about a litre of milk could take you about an hour to process. In the past, I have made Mawa the traditional way a couple of times. But for this cake, I decided to try out a cheat’s version of Mawa. This method takes literally 2 minutes at the most, and you would never be able to tell that it is an instant version. I’m so happy that I found this method. I have a whole bunch of recipes for Indian sweets that I’ve been ignoring, simply because it calls for Mawa. But that has changed, so you can expect to see some more Indian sweets / Mithai recipes, just before the Indian festival season starts.
Back to the cake. If you have your Mawa sorted out, the rest of the recipe is like a simple pound cake one but with a serious flavor profile. The Mawa adds a richness to the cake and it is mildly flavored with cardamom powder, resulting in a very exotic tasting cake. This time around my husband made the cake, which I guess made it even tastier (lol). He chose to bake this in an 8″ round cake tin, but you could bake it in a cupcake tray too. I do hope you try it out.
Yields: an 8 inch cake or 15-16 cupcakes
1 portion of homemade mawa (recipe below) or 200g unsweetened mawa
200g all purpose flour
1 tsp baking powder
1/2 tsp cardamom powder (Seeds of about 10-12 green cardamom pods, powdered)
Preheat the oven to 160ºC.
Separate the egg yolks from the whites. Beat the whites to a stiff froth and keep aside.
In another bowl, cream the butter, sugar and egg yolks till light and creamy.
Add the mawa, cardamom powder, baking powder and flour and mix till well incorporated. (If the mawa in store bought or is a firm block, grate it before adding into the batter)
Fold in the beaten egg whites gently till just evenly incorporated in the batter.
Pour the batter in the prepared cake pan and bake for about 40-50 minutes (if using a cupcake tray, bake for 15-20 minutes) or till a bamboo skewer inserted near the middle of the cake come out clean.
Cool completely, cut and serve. Don’t get fooled by the look of the cake. It tastes a whole lot better than it looks. And don’t forget, if my husband (who has probably not baked more than a handful of times so far), can whip this up, so can you.
How to make Instant Mawa?
1 tbsp ghee / clarified butter
1/4 cup milk
1 cup full fat milk powder
Warm the ghee and the milk together. You just want this mixture warm, not hot.
Add the milk powder and stir and cook till it comes apart from the pan and starts forming a ball.
Use to make mawa cake.
Notes: If you are baking the cake in a regular cake tin and not a cupcake tray, in some cases, the milk solids may cause the cake to brown quickly. This is normal, but if you think it is browning too fast and may burn, cover the tin loosely with aluminium foil and continue baking till the cake is done.
Have you tried a date and walnut cake before? A lot of people haven’t. If you’ve spent some time in Bombay and been a part of celebrations there, every now and then you will find a Date & Walnut Cake pop up. This cake is a beautiful tea cake. It has a lovely flavor from the dates, a crunch from the walnuts and a rich, dark color that the dates lend to it. It has the most beautiful, luscious crumb. I can’t praise this cake enough. You have to try it to believe it. Its a shame I don’t make this cake more often.
As for keeping it real, I know a lot of food blogs are perfect. Not just picture perfect, but flawless in so many ways. My little blog is far from that. I like that it is human in that way. Even in my kitchen, there are times where I make some boo boos, I have brain farts and sometimes, I just could’ve planned better. This is one of those times where my brain was on a trip of its own. Maybe I was just over excited about this cake. While this cake batter is really easy to put together, I forgot to put the walnuts in it. I only realized this after pouring the batter into my parchment lined loaf pan. So what did I do? I just poured the walnuts on top and tried to stir it through the batter. That is why, you’ll notice the walnuts are mostly near the top of the cake. If you add them to the batter when you are supposed to, it will be better distributed. Now I could’ve waited till I baked this cake again to post this recipe. But in the true spirit of keeping it real and not wanting to keep this recipe from you any longer, I decided to post it with its tiny imperfection. I cannot tell you how amazing this cake is and I do hope you try it out.
Here’s the video recipe, to help you through the process –
Date & Walnut Cake
200g dessicated coconut
2 cups water
2 cups semolina
2 cups sugar
6 tbsp ghee (clarified butter)
1 tsp baking powder
A generous pinch cardamom seeds, crushed (Seeds from about 6 large pods)
In a heavy bottomed pan, bring the water to a boil.
Add the sugar to the pan and let it melt.
Once the sugar has melted, add the coconut and the ghee and let it come to a boil, stirring frequently.
Add the semolina and let it cook for 5 minutes, stirring frequently.
Add the crushed cardamom seeds.
Take off the heat and cool.
|After the mix has cooled|
Preheat the oven to 180ºC and line and grease a baking dish / cake pan.
When the mix has cooled, add the baking powder.
Just before baking, add the beaten eggs. Mix well till the eggs have been incorporated well.
Pour the batter into the prepared pan and bake till done. (Till a skewer pierced in the center of the cake comes out clean.)
If the top starts to brown too quickly, cover the top with some aluminium foil.
Cool down and enjoy!!!
NOTE – Add the eggs only just before you bake the cake and not in advance. Preheat the oven in time to bake the cake.
I pretty much stuck to the recipe, with the exception of chocolate chips. I didn’t have any so I just left them out. And it still tasted pretty good. Also, I didn’t think the mix would fit into the mugs I had, so I mixed the batter in a larger bowl and then poured it into the mugs. Now its not as perfect as the ones I’ve baked in an oven, but it was good. And now that I know that something like this can be whipped up in minutes, I’m gonna have to try extra hard to not make this too often, for the sake of my waist; if you get my drift 😉
Two Minute Chocolate Mug Cake
Recipe from: Completely Delicious
Yield: 1 large mug or 2 small mugs
3 tbsp veg. oil
3 tbsp whole milk
1 large egg
1/4 tsp vanilla extract
3 tbsp all purpose flour
4 tbsp sugar
2 tbsp unsweetened cocoa powder
A pinch of salt
Place the oil, milk, egg and extract in a large microwave safe mug and whisk together using either a whisk or a fork until combined.
Add the flour, sugar, cocoa powder and salt and mix until combined.
*If you’d like to add chocolate chips, stir in 3 tbsp chocolate chips.
Microwave on high for 2 minutes.
There you go, your cake is ready!