Eggless Sponge Cake

Eggless Sponge Cake

Tip – Please use same measuring cup to measure flour, sugar and milk.

Ingredients

1/2 cup /100 g flour (Indian standard measuring cup of 100 ml / 4 oz capacity)

1/2 teaspoon baking powder

1/ 4 teaspoon salt (2 pinches)

3 /4 cup sugar

3 /4 cup milk

Extra 1 tablespoon milk

2 teaspoon butter (room temperature)

1 teaspoon honey

1/2 teaspoon vanilla essence

½ teaspoon grated lemon rind

½ teaspoon lemon juice

Method

Grease baking dishwith 2 teaspoon butter and dust with 1 tablespoon flour (sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn cake pan upside down to tap out the excess flour) or place a greased butter paper.

Sieve thrice flour, baking powder and salt.

Mix flour mixture, milk, sugar, extra milk, butter, honey and vanilla essence. Mix until the flour is dampened.

Transfer above ingredients into a mixer bowl and beat for 1 – 2 minutes or until smooth and creamy.

Finally add grated lemon rind and lemon juice. Stir gently.

Preheat oven (OTG) at 375 * F or 190 * C.

Pour cake mixture into a paper - lined and greased or greased and dusted round / square baking dish and bake at 190 * C or 375 * F for 30 - 35 minutes or until golden color / skewer inserted in the centre comes out clean and also it leaves from the sides of the pan. Cool for a while before turning out onto wire rack.

Keep aside to cool for 30 minutes to 40 minutes and cut into desired shape and size.

Cake cutting tip:

Heat a knife first before cutting a cake for crumble-free slices. To heat the knife, you can run the knife under very hotwater then wipe dry with a clean towel.