Ghee Cake | Easy Tea Cake Recipe

A balmy Mangalorean summer evening filled with the rustling of the leaves in the summer breeze, enjoyed best with a hot cup of tea and oh so spongy-melt in your mouth Ghee Cake. This cake has been an absolute delight enjoyed by one and all. A no-nonsense basic sponge baked with the rich flavour of ghee. An absolute treat to the taste buds.

This is my attempt at recreating one of my absolute tea-time indulgence. Super simple to bake. A super soft, aromatic cake. Basically a simple sponge baked by substituting the butter with ghee. I could never have enough of it!

How to make the Ghee Cake?

Well, I did a few attempts before arriving at what I have for you here today. Won’t delve much into the basic process of baking as this is nothing but a basic cake sponge. Initially, I set about baking a regular vanilla sponge substituting the butter with ghee. That is what this cake basically is! But, I ended up with a pretty heavy cake and it wasn’t as light and airy like the one I’ve enjoyed back home in Mangalore. The taste was there but then how do I make it lighter?

I decided to separate the egg whites and beat them up with some sugar till the soft peak stage and folded it into the batter, hoping this would add the much needed lightness to the cake. And it did work satisfactorily well! Do give it a try and let me know your thoughts.

Ghee Cake

Jason Alfred Castelino @ www.oneplateplease.com

A super soft, aromatic cake. Basically a simple sponge baked by substituting the butter with ghee. An absolute tea time delight.

5 from 7 votes

Prep Time 20 minutes mins

Bake Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine Indian, South Indian

Servings 1 loaf

Equipment

• 12" x 4" Loaf tin
• Mixing bowl x 2
• Hand-held Electric Mixer
• Electric Whisk
• Spatula

Ingredients

  

• 150 grams All purpose flour
• 1 tsp Baking powder
• 50 grams Ghee,
• 80 grams Sugar, refined, see notes
• 2 nos Eggs, large, yolks and whites separated
• 50 ml Milk, hot
• 1 tbsp Sugar, granulated
• 1 tsp Vanilla essence

Instructions

 

• Preheat oven to 180°C
• Grease the Loaf tin with ghee and dust it. Keep aside
• Sift the flour and baking powder
• In a large mixing bowl, beat the ghee and refined sugar until creamy and fluffy
• Add the yolks one by one beating the mixture well in between until well incorporated
• Add the flour and milk alternately in parts and mix well. Keep aside.
• In a clean dry bowl, beat the egg whites until they foam up and double in size
• Add the granulated sugar and vanilla essence to the foamy egg whites and beat until soft peaks are formed. Increase the speed to high and beat until stiff peaks are formed
• With the help of a spatula, carefully fold the egg whites into the cake batter
• Pour the cake batter into the prepared tin and roughly level it
• Place the tin on the middle rack of the oven and bake for 30 mins or until a tooth-pick inserted into the middle of the cake, comes out clean
• Allow to cool for about 15 mins and then remove onto a cooling rack and let it cool completely before slicing.

Notes

• Adjust the quantity of sugar as per your taste
• Ensure that the bowl you use for beating the egg whites is cleaned properly and dry. If possible, wipe it clean with a little vinegar and dry it off.

Keyword Ghee, gheecake, sponge cake

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