Sponge Cake (No added butter / oil / ghee)
90 g flour (measure ¾th cup + 1 tablespoon in Indian standard measuring cup of 200 ml / 8 oz capacity. Photo given below)
½ teaspoon baking powder
1 pinch salt
120 g sugar (measure 3/4th cup in Indian standard measuring cup of 200 ml / 8 oz capacity. Photo given below)
2 eggs (net weight is 105 g)
2 tablespoon ice cold water
1 teaspoon lemon juice
Grease 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, baking powder and salt.
Preheat oven (OTG) at 180 *C or 350 *F.
In a bowl, beat eggs and sugar until creamy and smooth (use electric beater). Add 2 tablespoon ice cold water and beat until smooth and creamy.
Now add sieved flour in 3 batches. Mix well with a thick tablespoon (do not use electric beater at this stage) until well combined and without any lumps (till smooth and creamy).
Finally add 1 teaspoon lemon juice and mix well with a thick tablespoon.
Transfer this cake mixture (3/4th level of the pan) into a greased baking pan - ring, square or round (or paper lined) or loaf pan. Spread evenly with a 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. Keep aside to cool for one hour.
Run a knife round inside of the pan to loosen the cake, and then invert the pan. Once it reaches normal room temperature, cover cake gently with a butter paper / cling film / aluminium foil and store in a refrigerator for minimum 2 hours or overnight. Then it will be very easy to make perfect slices.
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 hot water (or heat knife directly in a gas flame) then wipe dry with a clean towel.