Sponge Cake with Oil
Recipe from Vanitha magazine December 15, 2012 & Divya Sreeji !!
125 g maida (all purpose flour) Cup measurement is Indian standard measuring cup of 200 ml / 1 cup / 8 oz capacity
1 teaspoon baking powder
125 g powdered sugar (Or please measure normal sugar in Indian standard measuring cup of ½ cup / 4 oz / 100 ml + 1 tablespoon and then make a powder in a small mixer bowl. Then the final quantity will be 1 cup / 200 ml / 8 oz + 1 tablespoon)
50 ml oil
2 teaspoon vanilla essence
Grease a 9 – inch baking dish with 1 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 pan upside down to tap out the excess flour ).
Sieve thrice flour and baking powder.
Preheat oven (OTG) at 180 *C or 350 *C.
Separate egg white and egg yolk and keep separately in 2 wide bowls.
Beat egg white with powdered sugar with the help of a beater until very smooth (until the quantity will be double).
Beat egg yolk with oil and vanilla essence until creamy (approximately 3 minutes). In this mixture, gently add egg white mixture and sieved flour in 3 batches. Mix gently with a thick steel ladle. Now the cake batter is creamy and medium thick in consistency.
Transfer this cake mixture into a greased and dusted baking pan. Spread it evenly with a flat spatula, and bake at 180 * C or 350 * F for 30 - 35 minutes or till golden brown or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan.
Remove from the oven and keep aside to cool for 15 minute. Run a knife round inside of the pan to loosen the cake, and then invert the pan. Keep aside to cool on a wire rack for half an hour (wire rack helps the cake to cool evenly. See these photos) and later cut into desired shape and size.