Ghee Cake
By: Mareena Jerrish


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


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. Beaat 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 Fist 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 eggwhites in a clean, dry bowl. Beat on low heat till it fams 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.

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