Ahh well…welcome…so now you made 2 basic breads- soft pav buns and hot dog rolls and 1 easy peasy cup cake recipe…it is time to graduate to different cake textures.
Being Indian, I have devoured the Indian bakery eggless sponge cakes since childhood. If you have ever thought why the Indian bakery loaves do not ever resemble like regular sponge cakes which are although spongy but never leave trace of oil on your fingers. You will know about it today….
For the others who have not yet understood which cake I am talking about let me explain again. The soft spongy cake which is ghee laden and has a sweet flavor more like halwa. Well, the secret is to use semolina , ghee and elaichi.
I have used a couple of recipes in the past from the internet to try this but got mixed reactions. Eventually after a lot of experimentation I found the exact recipe that helped.
1 cup Roasted Semolina (You may opt to not roast)
2 tbsp APF/ Maida
1 cup sugar
1/4 cup ghee / clarified butter
3/4 cup curd
3 tbsp milk
1 tspn elaichi powder
1 tspn baking powder
1 tspn baking soda
chocolate chips (optional – i add as my kid enjoys it)
1) In a bowl, mix the semolina with curd and set aside for 20-30 min
2) In the mean time, mix the maida with baking soda, baking powder, elaichi powder and mix well
3) In a mixing bowl, add the ghee, sugar and beat well until the sugar is dissolved. Add the roasted semolina mixture and mix well. Next add the maida and mix well
4) If the mixture is too lumpy, add the milk else skip.
5) Pour the batter in a 7 inch round tin which is lined with parchment paper
6) Now bake in preheated oven for 20 min at 180c
7) Check the cake by inserting tooth pick in the center. If it comes out clean, then your cake is done.
Let it cool down completely and then remove from the pan. The cake will be slightly wobbly but yet firm and spongy.
This cake is a small quantity but feels you up easily