According to Wikipedia
Well I doubt Wiki would have had it. At the same time I am very sorry about it also. If one has not had it ever… one has missed something in life.
I checked with, and as expected he doesn’t know mawa cake.
According to Vinipedia
Eggless Mawa Cake is a fusion of cake and Indian mithai (sweet). It takes its texture from the cake and flavours from Indian mithai. A cake that looks royal and tastes divine!
Let’s talk about Eggless Mawa Cake Recipe
100 grams khoya (evaporated milk) 80 grams maida (all purpose flour)!
I was in doubts when I saw this. I always wanted to bake a mawa cake, a mawa cake in true sense not a basic cake with little mawa in it. However this recipe seemed like a gamble. But so is life. Still we live it and so I baked it. And it came out beautiful… just as life.
It browns very fast. I have often read it that the cake should be covered with an aluminium foil after half time. I never felt the need to do that. But yes this cake I had to cover.
As regards the flavouring, do it as per your choice. I had added saffron and cardamom. You can add the flavours and nuts of your choice.
The Beauty Eggless Mawa Cake
Its beauty lies in its:
And the Beast (the difficult part about this recipe)
(Disclaimer: The points here are common for all the cakes and are repeated in all the cake posts)
Each cake recipe is a beasty recipe. As in if you go a little wrong somewhere you don’t get a perfect cake.
- You could end up with a cake that doesn’t demould easily or you might just break the cake while demoulding. Oops!!
- The texture of the cake can go wrong. And by wrong I mean it could go anywhere between very soft to very dry or completely non spongy.
- The cake might sink/ have a dome/ have cracks.
- And the list is endless… believe me.
Experience and experiments (tips and tricks):
I am no expert at baking. Just this that I never gave up on it. In the journey I found the following.
Following are the things that should be taken care of while baking a cake:-
- PRAY! Yes I always say a little pray when I decide to bake a cake.
- Use the ingredients of best quality. For example, use vanilla extract instead of essence. Use a good cocoa powder, butter etc. Use unsalted butter unless the recipe calls for salted butter. I however use salted one as unsalted is often unavailable.
- Make sure the ingredients are at the room temperature🌡.
- Weigh your ingredients. Invest in a weighing scale and be sorted for life. I prefer to weigh them instead of measuring them using the measuring cups and spoons. And if you don’t want to weigh them for any reason, make sure to measure them properly. Don’t dig in the measuring cup or spoon into the ingredient container. Always spoon out the ingredients to fill the measuring cups and spoons.
- Collect and weigh all the ingredients before starting off with the recipe.
Preparing the pan for baking:
- Before you prepare the pan, you need to select one. And by selecting I mean choose the pan of correct size. There is a lot of information available online as to what should be the size of pan depending upon the volume.
- To avoid a domed cake tie a towel strip around the cake pan. This is a substitute (jugaad #dilhaihindustani) for pre-made strips.
- I like to grease the cake pan then line it with a good quality parchment paper and again grease the parchment paper. And this has always worked for me.
Preheating the oven:
- Always pre-heat the oven to the temperature and for the time mentioned in the recipe.
- If your baking trials are failing again and again in spite of following all the dos and don’ts of baking, get an oven thermometer. This will give you the exact temperature of the oven.
Mixing the wet ingredients:
- Just follow the recipe. If it calls for creaming the butter and sugar at high speed for particular minutes, do that. Do not do anything more or less.
Mixing the dry ingredients:
- The best way to mix the dry ingredients is by sieving them together twice or thrice. Umm… yeah I too get lazy at times and end up using a balloon whisk to mix the dry ingredients.
Mixing the dry and wet ingredients:
- My mom used to use the cut and fold method. If you know this method well, go ahead. When your kids will write a post on cake you’ll be mentioned there .
- I mix the two ingredients with the help of a balloon whisk using a very light hand.
- Add the dry ingredients to the wet ones in batches. Do not add the entire lot of dry ingredients to the wet ones.
- How so ever you mix, DO NOT OVER MIX THE BATTER. If you do that, even “control + s” will not be able to save your cake (you know what I mean). Ok you don’t? What I meant was DO NOT OVER MIX THE BATTER. Simple.
Batter in the pan:
- Pour/spoon (depending upon the consistency of the batter) into the prepared tin.
- Pat it twice.
- Level it with a spatula.
- Do not leave it on the counter now. Yes it’s time to bake.
Cake in the oven:
- I have been repeating “follow the recipe” but but (yes Mr. Word I want 2 but here), when it comes to the baking temperature and timing follow your experience. Each oven is different and no one knows your oven better than you. And if you haven’t figured it out yet, then you have to follow the recipe. However just remember the fan ovens/convection ovens work at 20 degree centigrade lower than the stated temperature.
- Do not open the oven door before 15-20 minutes how so ever inquisitive you are!!
- If you see the cake top browning really fast, cover it with an aluminum foil and continue to bake.
Is the cake done?
- Insert the toothpick to check if the cake is done. No. Do not do that.
- First of all, feel the cake from the center as well as the sides. It should feel the same. The cake should be spongy and pilowy.
- The sides of the cake start to pull away from the cake pan. There appears a tiny gap between the edge of the cake and sides of the cake pan.
- NOW insert a toothpick or spaghetti. Because if the cake is too much under-cooked and you insert the toothpick to check it, it will sink down.
The cake is done, but I am not done yet:
- Take the cake out of the oven once it’s done. Don’t let it sit in the hot oven any longer.
- Place it on a wired rack and let it cool. Most of the recipes call for cooling the cake for 5-10 minutes. I cool mine a bit longer. I cool it till the point that it’s just warm.
- Carefully de-mould the cake by running a knife along the sides of the pan. Invert it on a plate, remove the butter paper and let it come to the room temperature.
- Slice the cakes when they are at the room temperature. Umm yeah even I get tempted to eat a slice of warm cake. In that case carefully slice the cake using sawing motion. And if the cake is too soft or fudgey, refrigerate for an hour before slicing it.
Let’s just talk
I had disappeared. You didn’t realise?! Never mind. I am too happy to feel bad about anything.
The reason of my disappearance and my happiness is the same… it was my brother’s wedding. I hope I have justified my disappearance. But I will not even try to express my happiness. The joy of seeing the younger brother settling down with the love of his life… a blogger might attempt to pen it down but a sister can’t really express it.
On this occasion I wanted to send across a recipe that is symbolic of celebration, happiness, marriage …
I could only think of this cake… the (eggless) mawa cake!
But why so?
Because of its beauty… if you have it on the table and someone walk in… He/she will definitely ask “what are you celebrating?”. It’s such a festive cake.
Because of its sweetness… khushi ke mauke pe meetha to banta hai (something sweet is must to share the happiness). What better than a cake cum mithai to celebrate this joy.
Because of the fusion… marriages are fusion, fusion of two cultures, two families, and two lives! And so is this cake. A fusion of two dishes.
So, cake… like marriage is the synonym of celebration which brings happiness and joy.
I wish the newly wedded lots and lots of cakes.
EGGLESS MAWA CAKE RECIPE
Prep Time 10 Minutes
Cook Time 40-45 Minutes
Servings 10 Pieces
INGREDIENTS FOR EGGLESS MAWA CAKE
- 1/3 cup or 100 g condensed milk
- 1/3 cup or 80 g melted butter
- 1/2 cup or 100 ml milk
- 2/3 cup or 80 g all purpose flour (maida)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup or 50 g Powdered sugar
- 1 tsp cardamom powder
- 1/2 cup or 100 g mawa/evaporated milk
- Handful of chopped nuts
- A few saffron strings
- dissolved in 1 tbsp lukewarm milk
HOW TO MAKE EGGLESS MAWA CAKE
- Preheat the oven to 180⁰C (160⁰C in case of fan/convection oven). Grease the cake tin. And collect all the ingredients.
- In a large bowl take 1/3 cup condensed milk.
- Add 1/3 cup melted butter.
- Mix until incorporated.
Add saffron and mix.
- Add 1/2 cup milk and mix.
Add 2/3 cup all purpose flour.
- Add 1 tsp powdered cardamom
- Add 1/2 tsp baking powder.
Add 1/4 tsp baking soda.
Add 1/4 cup powdered sugar.
Add 1/2 cup Mawa
Pour into the greased tin.
Garnish with chopped nuts.
Bake at 180⁰C (160⁰C in case of fan/convection oven) for 40-45 minutes or till the cake gets baked. You can also bake mawa cup cakes. Cup cakes will take lesser time to bake. Check them after 20 minutes.
Once it’s ready, let it cool completely. Demould and slice and serve it.
- Bon appétit.
Bake this cake and bake some celebrations.
I baked this cake for celebrating the fusion of, the coming together of two of my favourite people in this world. I baked it for my brother and mere brother ki dulhan (my brother’s bride)!
Share your similarities, celebrate your differences.