This cake is “Indianised” as it it is made with Khoya/Mawa and is so deliciously light,flavorful and tasty.Best enjoyed with a hot cup of Masala Chai on Sunday afternoons!
Preparation Time – 20 minutes
Makes – 1 square 4 inch cake
100 gms mawa/khoya
200 gms unsalted butter
250 gms powdered sugar(can also substitute with brown/muscovado sugar)
2 tsp Vanilla essence
300 gms All Purpose Flour(Maida)
2 tsp Baking Powder
Milk as required
Preheat oven to 200 deg C.Line a square 4 inch cake pan or cake molds with parchment paper.In a clean bowl beat butter and sugar till creamy.In another bowl beat the eggs till frothy.Add vanilla essence.
Now add the mawa to the butter and sugar mix and beat well with a spoon or fork till the mawa is nicely amalgamated into the mixture.
Sieve the flour and baking powder twice.Fold into the butter mix and add the frothy egg mix as well.Fold in an up and down motion till everything is mixed.Add milk as required to form a very light and aerated batter.
Pour this into the cake pan or cake molds and bake for 25 minutes till well risen and golden brown.Let the cake cool on a wire rack and serve at room temperature.