There is a famous mawa cake which is made in Pune which is a richer version of a buttery sponge cake, they deliver it to many shops in Mumbai and as iv been told by many the cake is sold the very same day in a matter of hours. It is that good.I used to love the texture of the cake and it was my tea time favourite.
Mawa is also called khoya, it is whole milk thickened by heating it on a pan keeping the heat very low. Basically in short mawa is just milk solids.
Check out my Homemade mawa recipe. You can make your own mawa in no time now.
The original pune mawa cake has eggs but I tried this cake without eggs, seriously you could not tell its egg free. Not many can tell the difference between cakes with or without eggs if made right.
For this eggless mawa cake recipe use only butter as the texture and aroma will be perfect along with the mawa to achieve a rich and spongy cake.
This is definitely not the actual recipe but I promise you if you follow this exact recipe you will have a moist, spongy and rich mawa cake ready for tea.
Note : As always the egg,butter and milk must be at room temperature.
Pre heat oven on 180 c for 15 min.
This is what you need
1/4 cup grated mawa
1/4 cup butter
1/2 cup milk
2tbs sugar
1 1/2 tsp vinegar
1/2 cup condensed milk
Sift once
1 1/2 cup flour
1 tbs corn flour
1 tbs corn flour
1 tbs baking powder
1/2 tsp baking soda
pinch salt, just a pinch please
Again beat on low adding vinegar and vanilla essence for 2 min to set the mixture.
Add a tiny amount of the sifted flour and beat, now add in the milk.
Alternate adding flour and milk. Keep your electric whisk on medium speed.
The mix must be smooth and pale with creamy colour.
Pour into your greased cake tin and bake at 175c for 25/30 min.
The cake will be ready once you insert a knife or tooth pick in the middle.
Now your done! You will love this cake.
