Ingredients

The following ingredients have 4 Servings
  • 1½ Cup Maida / All purpose Flour ((180 Grams))
  • 1 Cup Powdered Sugar ((120 Gram))
  • 1¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 Pinch Salt
  • 1 Cup Curd ((250 ML))
  • ½ Cup Oil ((125 ML))
  • 1½ tsp Vanilla Essence

Instruction

  • First measure and keep all the ingredients ready.
  • To a dry mixer, add sugar and powder it (if you have powdered sugar in hand already, use the same). To a wide bowl, pour the curd.
  • Then add powdered sugar, baking powder, baking soda and a pinch of salt to it. Mix it well.
  • Rest it for 5 minutes only. Curd and baking soda react with each other and now you can see bubbles rising on top. Then pour oil and vanilla essence into the mixture.
  • Add sieved maida slowly and then start folding the mixture without any lumps. By the mean time pre-heat the oven for 15 minutes.
  • Brush a baking tray with oil and dust little flour all over. Select a suitable size tray as the cake doubles in size. Now pour the cake batter to the tray, then shake a little, so that the air bubble release. Place the tray in the oven in baking mode and bake for 30 to 35 minutes at 180c or a tooth pick inserted in the center comes out clean. Once cooled, invert the tray on a plate and gently tap to remove the cake.Slice eggless sponge cake into pieces and enjoy during tea time.