Ghee cake

Ingredients

All purpose/plain flour -1 1/2 cup  (180gm)

Castor sugar or simply grind regular granulated sugar -3/4 cup (150gm)

Granulated sugar- 2 tbsp.(30gm)

Ghee - 3/4 cup  (150ml)

Milk -1/3 cup

Eggs-3 separated

Baking powder- 1 tsp.

salt - 1/4 tsp.

Vanilla essence - 1 tsp.

Lemon/lime juice - 1 tsp.

Lemon/lime zest - 1/4 tsp. 

Preparation:

• Preheat the oven at 350 F. Grease and line an 8 inch baking pan, then grease again and dust an with flour
• Sift the flour, baking powder and salt together three times to fully aerate the flour and give you a lighter, fluffier cake.
• In a large bowl, beat the ghee with the sugar until light and fluffy. Then add the egg yolks one at a time beating well after each addition. Add the lemon/lime juice and zest and beat again.
• With the mixer on low speed, alternately add flour and milk in three additions, beginning and ending with the flour. Take care not to overmix the batter, I prefer folding the flour in with a spatula as opposed to using a mixer just to make sure I do not overmix my cake batter.
• Set the batter aside, and in another bowl beat the egg whites with a pinch of salt until they begin to thicken. Then add the 2 tbsp of sugar and vanilla essence and keep whipping the egg whites until stiff peaks form. 
• Gently fold a bit of the beaten egg whites into the cake batter and mix well with a spatula. Then add the remaining egg whites into the batter and fold until well combined.
• Pour the batter into a greased and lined cake pan and bake at 350 C for 25-30 minutes or until a skewer poked in the centre of the cake comes out clean.
• Turn the cake out on a rack and allow to cool completely before slicing and serving.