Here is a cake that does perfect justice to it’s pretty looks.. moist n yummy yumm yumm…??? If u do not love creamy cakes but still would love to devour a pastryish cake, this is the one to go for.
When I say pastryish, it does taste a lot like a pastry even in the absence of any cream due to the syrup the cake is soaked in. So this is the one to go for if u do not have any cream handy to make a spl. cake.
This cake do not need any adornments n can be had by itself. So here goes the recipe for delicious n oozy Strawberry ghee cake.
I have used Strawberry emulsion here. It could also be done using Strawberry syrup or any other syrup/emulsion of ur choice.
Strawberry ghee cake recipe
Ingredients:
Cake
( 1 cup – 250ml., 1 tbsp. – 15ml.)
- Egg – 2 nos.
- Ghee – 1 1/2 tbsp. ( 19 gms.approx.)
- Cake Flour – 25 gms.( 1/4 cup)
- Corn flour – 25 gms.( 1/4 cup)
- Sugar – 50 gms.(1/4 cup)
- Strawberry emulsion – 2 drops
Sugar Syrup
- Sugar – 1/8 cup
- Water – 1/4 cup
- Strawberry emulsion – 2 drops
Recipe steps
- Take ghee in a small sauce pan n lightly heat this.
- Take Eggs, sugar in a mixing bowl n double boil n whisk till the eggs r slightly warm.
- When warm take it off the heat, add Strawberry emulsion n whip till its tripled in volume.
- Take 1/4th of the egg mix n add it to the warm ghee, mix thoroughly n keep aside.
- Sift the cake flour n cornflour together into a bowl. Add half of this flour into the remaining 3/4th egg mix n fold thoroughly. Take care to use even lite folding movements throughout as v do not want to break any air bubbles incorporated while whipping the eggs.
- Add the remaining half of the flour into the mix with lite folding movements.
- To this add the ghee-egg mix that v had kept aside intially n give a final fold.
- Pour the batter into a greased, dusted n lined 6″ baking tin n bake at 180C for 35-40 mins./till the cake slightly shrinks from the sides of the pan.
- Meanwhile prepare the sugar syrup by bringing the sugar n water to a rolling boil. Once cool add the Strawberry emulsion.
- Once the cake is completely cool demould from the cake tin n keep it inverted with the bottom portion facing up. Pour the syrup all over the upper portion of the cake. Now slowly invert the cake with the top facing upwards. Pour the remaining syrup over this completely soaking the cake in sugar syrup.
- Cut into slices n serve immediately or chilled.
