Updated: Jun 20
Maida – 1 cup
Sugar – 1.5 cups (powder it finely)
Choco powder – ½ cup
Baking powder – 1 teaspoon
Baking Soda – 1 teaspoon
Salt – a large pinch
Eggs – 2 large ones
Curd – 4 teaspoons
Sunflower oil – ½ cup
Vanilla extract – 2 teaspoon
Boiling water – 1 cup (precisely and nothing more)
Preheat the oven to 250°C
Grease and flour a pan (I had a square pan and so I used it) that is 9 Inch in diameter and at least 2 inches tall. Line it with butter paper.
Sieve together powdered sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl.
Add oil, vanilla extract and eggs into a mixer and give it a good pulse until it looks like a frothy shake.
Take a cup of boiling water and keep it ready to wash out your mixer jar so that no egg residue is wasted (also you don’t want to find your mixer jar smelling awkwardly the next morning!).
Wash off the jar and pour the water into your cake mixture. Keep your spatula handy to keep stirring while adding in the liquids.
Pour the egg and oil concoction into the cake mixture and stir until you see all the lumps go away. Add the curd and mix it in thoroughly. Do not over mix or your cake is bound to get air bubbles that cannot be released easily, and they cause air pockets that may make the cake a lot drier.
Batter is ready to be transferred to the mold.
When your cake is ready pour your batter into your desired cake mold.
Bake it for 30 to 40 mins at 200 °C.
Cake is done!
Once the baking is over, insert a toothpick to check if its done.
If your toothpick comes out clean, then it means the cake is done.
Allow it to cool and then invert it onto the wire rack for further cooling.
Cut into pieces and serve.
I served it with chilled milk, and it tasted divine. Chocolate sauce can also be a good topping.
Sponge cake with chilled milk.
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