Eggless Malai Zebra Cake… With Wheat flour
It’s common to extract butter/ghee from Malai. I think all of us do it.
But now bake a cake with this malai.
It’s amazing to see that how a wonderful n soft cake is baked using only malai without any oil or butter or curd or condensed milk or blah blah blah…
Malai cake is a soft n spongy cake made with very few ingredients. Apart from Baking Powder and Baking Soda, it has just 4 ingredients. Yes, only 4. And these four ingredients are wheat flour, brown sugar, milk and of course milk cream, that is, malai.
Some other healthy Wheat cakes you may like are Strawberry Muffins
Last week, seeing my stock of reserved malai I was just wondering if anything else could be done with it, other than churning it out to extract butter and then Ghee from it. Actually, in summers, as everybody prefers shakes and cold milk only, therefore, milk gathers a lot of malai. Frankly, Malai cake didn’t strike me at all. The very next day, as if some telepathy was going on, I got a message from my cousin, Ishta Gupta, asking if I knew how to make Malai Chocolate Cake. OMG!!! I just couldn’t believe it.
I immediately went to my kitchen cum lab and carried out my experiment. And the recipe? Again you won’t believe if I tell you the truth. The recipe is of my friend Arvin Sharma’s MIL, which was lying still with me for the past 20 years. Somehow, I was so happy with the other recipes of mine that I didn’t bother to try it out. It was also because I don’t like malai. As soon as Ishta asked me, this recipe popped up in my mind. I took out that recipe and started. Fortunately, I had fresh malai with me. The recipe was very simple. And as it is difficult to digest simple things, so I tried adding some smartness to it. And this smartness was ‘curd’. The recipe did not ask for any curd but as I was apprehensive of the outcome, therefore, added it. Anyways, the cake came out very good. That day only, I forwarded its recipe to Ishta and she also successfully carried it out.
After few days, when my next stock of malai got ready, I again tried it. This time following the recipe to the T point, that is without any curd. Well. one little change was a shift from apf to wwf and hence the quantity of liquid and secondly using brown sugar instead of white sugar. And Wow!!! It was too yummy… super soft n spongy.
So, a big THANK YOU to Sharma Aunty for this lovely recipe. And another THANK YOU to Ishta. Had she not asked for it, I would have probably never tried it.
It is a completely Healthy Cake with wheat flour, brown sugar, cream(malai) and milk.
You can give it in your kiddo’s lunch box or in the breakfast or as an after-school snack or in the evening… anytime.
Seriously, you need to try it out to believe it. Saying this as a friend and not just as a blogger.
Before you move into your lab just a few pointers. First of all, try using fresh malai, that is maximum 3 to 4 days old malai only. For one cup flour, you need approximately 3/4th malai. Now, its difficult to have it in one day. So keep collecting it in the refrigerator. In the refrigerator, keep the collected malai in the Chill tray, that is the tray which is just below the freezer and is the topmost in the refrigerator compartment. Or keep it where there is maximum cooling. But not in the freezer. This is because we want soft malai and not hardened.
Secondly, before starting the cake, take out the malai from the refrigerator and let it sit on the kitchen counter for 10 -15 minutes(maybe more in winters).
And lastly, add sugar to malai and beat it using a whisk till sugar dissolves completely and all the lumps in the malai are gone. See that it doesn’t curdle.
So, now let’s have a look at the complete recipe of our healthy Malai Zebra Cake…
Preparation Time: 15 Min
Baking Time: 30 to 35 Min
Yields: 1/2 Kg Cake
1 Cup less 2 Tablespoon Wheat flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
Pinch of Salt
3/4 Cup Malai (Milk Cream)
3/4 Cup plus 1 Tablespoon Brown Sugar
1/2 teaspoon Vanilla Essence
3/4 Cup plus 1 Tablespoon Milk, at room temperature
2 Tablespoon Cocoa Powder
- Take out the malai from the refrigerator and keep it on the kitchen counter for 10 minutes. Malai, normally has some milk with it. Do not try to separate the milk. Let it be as it is. In the meantime, do the following preparations.
- Grease a 6″ baking pan and dust it with flour. Tap it to remove excess flour, if any.
- Sift flour, baking powder and baking soda at least 3 times (more the better). This is a very important step in order to have light cakes. Sifting incorporates air in the flour which in turn makes the cake light. Also, sift the flour from a little height, that is, keep the sifter slightly above the bowl.
- Preheat oven to 180 degrees for 15 minutes.
- Now, take malai, add sugar (3/4 cup only) and vanilla essence and beat with a wire whisk for 3 to 4 minutes or till sugar dissolves and all the lumps are gone.
- Start adding flour mix into the malai mix and mix nicely. It will be a very thick dough type mixture.
- Add milk and lightly mix everything. It should be of dropping consistency.
- In one bowl, take cocoa powder, brown sugar and make a paste using 1 tablespoon milk.
- Now divide the cake mix into 2 bowls, one remaining as it is and the other added to the cocoa mix. So, you have two batters, one white which is vanilla and the other is brown which is chocolate.
- Put one ladle of vanilla batter in the cake tin. On this, put one ladle of chocolate batter. Like this, keep on adding the two batters alternatively and you will see alternate lines of two colours.
- Do not tap the bowl otherwise, the pattern will be disturbed.
- Bake it for 30 to 35 minutes.
- Check for the doneness by inserting a skewer. The skewer should come out clean.
- After about 5 minutes, take out the cake by inverting it.
- Keep it on a wire rack till cools down, otherwise heat at the bottom will make it soggy.
- Once completely cool, have it with tea or use in your Ice cream Sundaes/Puddings.
- Shall, I tell you one more fantastic way of having it? Serve it with ice cream and fruits. It tastes super yum.
- You can store the remaining cake in an airtight container. Remains good for 2 days at room temperature or keep it in the refrigerator for longer storage (up to a week).
- You can use anywhere between 1/2 cup to 3/4 cup malai.
- In case the malai curdles while beating it even then no problem. You continue with the recipe and will still get a beautiful spongy cake.
- The colour of the cake is yellowish because of brown sugar. You can add white sugar if you want.
- Quantity of milk may vary from 3/4 cup to 1 cup depending upon the consistency of malai and also that different flours have different absorption capacity.
To make Vanilla cake, omit cocoa powder, take 1 cup flour and proceed as given above, omitting points no. 8 to 12.
To make a Chocolate cake, take cocoa powder 3 tablespoons and sift flour with cocoa powder and proceed as given above, omitting points no. 8 to 12.
Detailed Recipe With Step By Step Pics of Eggless Zebra Malai Cake
Take Out Malai from the refrigerator and let it stand for 10 to 15 minutes.
Grease a 6″ baking pan and dust it lightly.
Sift wheat flour, baking powder and baking soda at least 3 times, slightly from height.
Add brown sugar and vanilla essence to malai and beat for 4 to 5 minutes till smooth and all lumps are gone.
Add flour mix into this malai mix in 2 or 3 instalments.
Adjust consistency of the mix by adding milk.
In a bowl, take cocoa powder and brown sugar. Make a paste by adding little milk.
Divide the cake mix into two bowls, one plain and the other into the bowl containing cocoa paste. Thus, we have 2 batters now.
Start putting vanilla mix and chocolate mix batter alternatively in the greased baking pan.
You can make this design by gently sliding a toothpick outwards from the centre to the edges or from the edges to towards the centre. Do this multiple times from different angles.
Without tapping, keep the pan in preheated oven and bake for 30 -35 minutes.
After few minutes invert it and let it cool on a wire rack.
Cut and enjoy.
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