Teresa's Recipes
Tsagaan Sar Cake
Celebrate the Lunar New Year with Tsagaan Sar Cake, a delightful traditional Mongolian dessert that embodies the spirit of festivity and family. This moist and fluffy cake is enriched with butter, eggs, and a hint of vanilla, making it a beloved centerpiece during the Tsagaan Sar festival. Its simplicity and sweetness perfectly complement the joy of reunion and renewal, making each slice a token of love and tradition. Dust it with powdered sugar for a beautiful finish, and enjoy it with warm cups of milk tea for an authentic Mongolian experience.
Ingredients
- 1/2 cup, softened Unsalted butter
- 1 cup Granulated sugar
- 3 large Eggs
- 1 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- for dusting Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 270
- Fat: 10g
- Carbs: 40g
- Protein: 5g
- Sodium: 100mg
- Sugar: 18g
Instructions
- Preheat the oven to 350°F (175°C) and grease a round 9-inch cake pan.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the all-purpose flour and baking powder until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined and smooth.
- Stir in the vanilla extract until evenly distributed.
- Pour the batter into the prepared cake pan and use a spatula to smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for a touch of sweetness and elegance.
- Slice and serve the Tsagaan Sar Cake as a festive dessert during the Tsagaan Sar festival, ideally paired with warm milk tea.