What are the recipes for making Mawa and sponge cake?

Love to share this yummy soft textured Eggless Sponge Cake ! I have used condensed milk, rich mawa (evaporated milk), walnuts. So I was unsure if I should refer to it as eggless sponge C Or Mawa Cake. But since I have used little quantity of mawa in my sponge cake so I concluded with Eggless Sponge Cake ………… I produced an eggless sponge cake in response to a request from my reader Neelima, so Neelima, this one is for you. ………… I somehow wanted to try eggless sponge cake and I was quite happy with the result of it.

I’m sure most of you are curious about Mawa. Mawa is also known as khoya in India and evaporated milk elsewhere. Mawa is widely accessible in Indian sweet and dairy shops. Mawa comes in two varieties: sweet mawa and plain mawa. Sweet Mawa consists sugar in it and plain mawa has no sugar. If you are in India you are lucky but if you are from other countries than don’t worry. Instead of mawa, you might use sweetened (condensed milk).

Mawa may be replaced with powdered milk and heavy cream. Instead, ricotta cheese may be used. Just cook ricotta cheese in a pan over low heat. Let the water to evaporate before using them. The best aspect is that you can create mawa yourself. There are some 2 ways of making mawa at home

For Plain Mawa Take 150 mL of any excellent brand condensed milk. 2 cups milk powder. Combine milk powder with condensed milk. Begin kneading the dough. If its too dry add little condensed milk and if its too thin add little more milk powder. Put it in the freezer. Now grate this frozen ball before using them for your desserts.
For Granular Mawa Take 2 liters of milk and 1/2 lime juice. In a heavy-bottomed saucepan, bring the milk to a boil. When the milk reaches boiling temperature. Squeeze some lime juice. The milk will clump and the whey will separate. After the mixture has cooled, strain it through a linen towel. Cover the cloth with a hefty stone or vase. When all of the water has been extracted. Your cottage cheese is delicious. Otherwise, khoya is ready. You could add some dry fruits and sugar to enrich it

I hope the preceding instructions for preparing mawa or evaporated milk are useful to you!

Returning to my Eggless Sponge Cake. This Eggless Sponge Cake is soft, spongy, delectable, rich, and delightful. Ideal for Christmas and other festive events. Most importantly, it is simple and quick to prepare. Even bachelors Or first time beginners can make them without getting hassled.

So let me not keep you waiting any longer. Let’s proceed in making my Eggless Sponge Cake!

Eggless Sponge Cake recipe with step by step photos:

1.Preheat oven at 200° C exactly ten mins before baking. Grease the desired pan with some butter / ghee. Sprinkle it with flour. Set it away.

2. Sift flour, baking powder, corn flour, salt.

3. Get a new mixing bowl. Combine ghee, condensed milk, vanilla powder in the mixing bowl.

4. Now fetch another microwave bowl. Mix in the milk and mawa. Microwave on high for roughly 5 minutes.

5. Stir in the ghee-sweetened condensed milk. Beat until everything is well combined. The mawa should not be seen and the mixture should be lump free. Make a small well into the sifted flour. Gradually combine the wet and dry components. With an electric beater, beat on medium speed until smooth. Finally, stir in the walnuts and vanilla extract.

6. Spoon the batter into the oiled baking dish. For decoration, sprinkle with a few walnuts. This one doesn’t have a picture.

7. Bake for 15 minutes at 200°C in a preheated oven. The temperature is then reduced to 160°C for another 15 minutes. Once the cake leaves the edge sof pan and the skewer comes out clean.

Your Eggless Sponge Cake is complete. Serve warm or cold. Let to cool before removing the cake from the mold.

Eggless Sponge Cake recipe card below:

Eggless Sponge Cake with Mawa

Easy Eggless Sponge Cake with Mawa.

Ingredients (using an American measuring cup, 1 cup Equals 250 ml)

150 gms refined flour
2 tbsp corn flour
1 t/s salt
2 t/s baking powder
250 mL condensed (sweetened) milk ( I have used Nestle Milkmaid)
3 tablespoons khoya/mawa/evaporated milk (have described them above how to make mawa home)
6 tbsp clarified butter (ghee)
2 tbsp vanilla powder (optional)
1 tbsp vanilla essence Or extract
4 tbsp milk
10 to 12 walnut crushed
7 to 8 almonds crushed

How to make the recipe?

Preheat the oven to 200° C five minutes before baking. Grease the desired pan with some butter / ghee. Sprinkle it with flour. Set it away.
Sift flour, baking powder, corn flour, salt.
Take another mixing bowl. In a mixing basin, combine ghee, condensed milk, and vanilla powder.
Now fetch another microwave bowl. Mix in the milk and mawa. Microwave on high for roughly 5 minutes.
Pour this mixture into the ghee-condensed milk. Beat until everything is well combined. The mawa should not be visible, and the mixture should be devoid of lumps. With the sifted flour, make a small well. Gradually combine the wet and dry components. With an electric beater, beat on medium speed until smooth. Finally, stir in the walnuts and vanilla extract.
Pour the batter into the greased dish. For decoration, sprinkle with a few walnuts. This one doesn’t have a picture.
Bake at 200°C in preheated oven for 15 mins. The temperature is then reduced to 160°C for another 15 minutes. When the cake has left the pan’s edge and the skewer comes out clean.
Your Eggless Sponge Cake is complete. Serve warm or cold. Let to cool before removing the cake from the mold.

Notes

1. Use your favorite dryfruits or leave them out entirely.
2. Mawa adds a lot of flavor to the cake.
3. Please don’t underbake Or overbake the cake.