Eggless Ghee Cake / Bakery Style Ghee Cake
Ghee cake or clarified butter cake is a simple and easy one bowl recipe cake. This bakery style ghee cake is a super soft, spongy, moist and aromatic cake. It is prepared using ghee aka clarified butter and all purpose flour. It is a perfect tea cake and great to use as a base cake for frosting.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- 7 inches rectangle cake tin
Ingredients
- 1 cup all purpose flour /maida (128 grams)
- ½ cup ghee melted (clarified butter)
- ½ cup sugar (100 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup Whole milk
- ¼ cup curd (yogurt)
- ½ teaspoon vanilla essence
Instructions
- In a mixing bowl add the curd and baking soda.
- Mix them well and keep aside for about 10 mins till the soda react with curd and bubbles.
- Sieve the flour and baking powder 2-3 times and keep aside.
- In the curd mixture add sugar, ghee, milk, vanilla essence and mix well.
- Add in the flour mixture and gently fold and make a smooth batter.
- Preheat oven @180° C for 10 minutes. Grease the cake pan with ghee or oil.
- Pour in the batter to the greased cake pan and tap 2-3 times.
- Bake @180° C for 30-35 minutes. A tooth pick inserted should come out clean.
- Remove from oven, let it stand for about 5 minutes and invert. Let it cool down completely, cut and serve.
Notes
-
Always Preheat the oven.
All ingredients should be at room temperature. - Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- Baking time may differ since the temperature varries from oven to oven. Mine took exactly 35 mins.
- Do not open the oven frequently to check the cake while baking is in process.
- Always use the perfect and correct size of cake pan.
- You can make an eggless butter cake with the same recipe, just replace ghee with 100 gms butter or ½ cup butter melted.
- You can use whole wheat flour instead of all purpose flour.
- You can add nuts to the cake batter.