#suji cake

[taste-matters-by-priya-kaila]

Suji Cake | Semolina Cake Recipe | Without Egg and Oven | સુજી કેક રેસીપી

[bakermarla]

How to Bake Fluffy Suji Cake

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How to Bake Fluffy Suji Cake

Suji which is also known as semolina comes from wheat flour and is yellow in color. The wheat grain is coarsely ground and it is obtained by sieving out the finer flour. It can be used as dessert, porridge, bread, pasta pudding and cakes. A lot of people love suji cake for its richness and buttery aroma even though it has a grainy texture which gives one a delightful taste.  Baking this cake is easy and the results are wonderful.

Ingredients:

250 g butter

180 g Castor or white sugar

100 ml fresh milk

5 large eggs

140 g self-raising flour

100 g semolina flour

1 tsp vanilla essence

Directions:

1. Measure all the ingredients and put aside.

2. Cream butter with 150 g of sugar till creamy. Add fresh milk and semolina flour together. Mix well and leave aside for two hours.

3. Heat up the oven about 180 degrees Celsius.

4. Separate the egg yolk and egg white. Beat the egg white with the remainder sugar till fluffy.

5. Add the egg yolk into the creamed mixture one at a time. Then mix in the self-raising flour till well-mixed. Add in vanilla essence for added aroma.

6. Fold in the whisked egg white slowly into the cake mixture.

7. Pour the cake mixture in a greased round or square tin about 20 cm in diameter.

8. Bake the cake in the hot oven about half an hour.

Note:

a) Cream soft butter till fluffy and creamy. Do not over-creamed. When semolina flour is added to the creamed mixture, leave it aside for 1 hour to rest. This is to soften the grainy semolina to give it a better taste.

b) Semolina can be bought in the supermarkets or bakery shops. The semolina should be fried or baked for a few minutes to get a nice aroma. Nowadays baked or fried semolina is sold.

c) The eggs should be separated before adding to the cake mixture. This is to prevent the cake mixture from cuddling if not well-mixed. To do so, whisk the egg white till fluffy. Add the egg white to the cake mixture by folding it with a metal spoon.

d) If the cake mixture cuddles, add some flour to the creamed mixture and beat thoroughly. If this is not done, the cake will be heavy and not well risen.

e) The cake should be cooled first before cutting into desired shapes. The usual shapes are square, rectangle, diamond and triangle.