A super soft, delicious whole wheat custard Powder Cake. This cake is sweetned with jaggery powder. A perfect Tea-time cake.
Notes:
* 1 cup = 120 gms ( measurement)
* I' ve not added any flavour to this cake. You may add vannila / any flavour of your choice.
* Baking tin size 6' inches.(round)
Ingredients:
Whole wheat flour - 1 cup / 120 gms
Custard Powder - 1/4 cup / 30 gms
Baking powder - 1 tsp
Jaggery powder - 1/3 cup / 75-80 gms
Milk - 1/2 cup / 125 ml
Ghee Residue - 2 tablespoons
Method:
# Sieve whole wheat flour, custard powder, baking powder for 6-7 times. (dry ingredients)
# Mix ghee residue, milk, jaggery powder.(wet ingredients)
# Preheat microwave convection mode @170'c.
# Grease baking tin with oil/ butter.
# Mix dry ingredients and wet ingredients in two batches. Do not over mix. You will get a thick batter.(dropping consistency) If it is very thick can add 2 tablespoons of milk.
# Pour the batter in greased tin.
# Bake @170'c for 25-30 minutes.
# Check by inserting a knife. It should come out clean. (cake is baked well)
# After 10 minutes unmold the cake.
Cool on a wire rack for 2-3 hrs. Slice your cake and serve with tea/ coffee.
