Soft and Moist Mawa Sponge Cake | Half Kg Cake Recipe
Simple, Moist and delicious mawa cake recipe with instant homemade mawa is a perfect accompainment to your evening tea or coffee.
Yield: 6 persons
Materials
- 1 cup All-purpose flour/Maida (120 gms)
- 80 gms Mawa khoya (grated or crumbled)
- ½ cup Sugar - 100 gms
- 100 gms Butter softened
- 2 large Eggs
- ¼ cup Milk – 60 ml
- 1½ tsp Baking powder
- 1 tsp Vanilla essence
- ¼ tsp Cardamom powder optional
- Salt – a pinch
For Instant Mawa (Khoya)
- 1 tbsp Ghee - 1 tbsp
- ½ cup Milk - 120 ml
- 80 gms Milk Powder
Instructions
- Preheat the oven to 170°C (350°F). Grease and line a 6-inch round cake tin.
- To make Instant Mawa heat the ghee in a pan and add milk. Add the milk powder and cook over low heat until it turns into a soft mass. Set it aside to cool slightly.
- In a bowl, beat the butter and sugar together until light and fluffy for at least 6 to 8 minutes.
- Beat in the eggs one by one. Add vanilla essence and milk until you get a smooth batter.
- Add the cooled mawa, crumble with your fingers and blend until you get a smooth, creamy mixture.
- Gently fold in the flour, baking powder and cardamom powder into the wet mixture. You could also use the beater on low speed.
- Pour the batter into the prepared tin and sprinkle slivered nuts for added crunch. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean.
- Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Slice and enjoy with a hot cup of tea or
Video
Notes
- Make instant mawa at home or just use store-bought mawa to save time.
- Cream butter and sugar for atleast 5 minutes for a fluffier cake.
- Adjust sugar to suit your taste
- Baking time may vary, depending on your oven. Adjust accordingly.