• 2 cups maida/ refined flour 3 eggs 1 ½ cup sugar 3 ¼ cup oil 1 ½ teaspoon baking powder 1 pinch soda bi carb 1 pinch salt 1 ½ teaspoon vanilla essence or 1 lemon rind grated 1 tablespoon milk Butter for greasing the cake pan

This is the most simple and basic form of cake. It is fluffy and light like a sponge hence the name. It can be used to create a trifle pudding. It can also be used as a base to create fancy cakes with chocolate, pineapple cream, strawberry jams and other exotic toppings or fillings. When I bake these they don’t generally last for more than an hour, especially when the kids are around. They just get gobbled up. Great with Tea or as a dessert after supper.

METHOD:

  1. Sieve the maida/ refined flour and baking powder together.
  2. Separate the egg yolks from the egg whites. Now beat the egg whites till fluffy.
  3. Grind the sugar to a powder (or use castor sugar).
  4. Beat together powdered sugar and oil till it mixes well. Add the egg yolk and beat well.
  5. Now add the refined flour and the fluffy egg whites alternatively, in a manner that is called folding. This is by using a flat spatula to lift the batter and running in a clockwise manner to mix properly.
  6. Do this until you have folded in all the flour and egg whites.
  7. Add a tablespoon of milk and beat well.
  8. Finally add vanilla essence, salt and soda bi carb. Mix it well.
  9. Now grease a cake pan/ mould with butter on the bottom and sides. Dust lightly with flour. This helps to avoid the cake from sticking to the pan when it is baked, and helps in removing it easily from the mould.
  10. Now fold in all the batter into the pan/ mould and bake it for 35-40 minutes at 180C.
  11. At the end of 30 minutes put a knife vertically in the centre of the cake. If the batter sticks to it, the cake is not yet done.
  12. Once the cake is fully baked, cool the pan and turn it upside down to remove the sponge cake. In case it does not come off easily, you can use a knife to loosen it from the sides of the pan and then turn the pan to remove the sponge cake.