You won’t believe if I say that this cake had been in my list of To Do list for almost 1 1/2 years now. This recipe was in the cook book that came along with the Oven when I bought it long back. This was never tried out because Arjun hates white colored food and cakes and he refused point blank to taste it if I was going to bake it. I did not have the heart to have it with DH and Arun, so had been postponing on and on till now.
That was the only reason I changed my blog background color too. Whenever he catches hold of me working in the blog he starts moaning about the color. So finally could stand no longer, gave up and changed the background. I promised him that if the Chocolate sponge cake tasted good this would be even better. It turned out very well and every one loved it very much.
All purpose flour – 300 gms
Corn Flour – 2 tbsp
Corn Flour – 2 tbsp
Fresh Thick Curd – 1 cup
Sugar – 1 cup (200 gms)
Baking soda – 1/2 tsp
Baking powder – 1 1/4 tsp
Vegetable Oil – 1/2 cup
Vanilla essence – 1 tsp
Milk – 1/4 cup
Preheat oven to 200 Deg C. Prepare a baking tin by greasing it with butter or oil and keep it ready.
Sieve the flour, corn flour, baking powder, baking soda together at least twice and keep aside. Beat together sugar and curd till the sugar completely dissolves. Now add the vegetable oil and beat it again.
Now add the sieved dry ingredients little by little to the wet ingredients while mixing it together. The batter should be thick and creamy.
Pour the batter in the prepared tin and bake for 30 -35 mins till a toothpick inserted comes out dry and clean. I brushed the top of the cake with little milk for the browning effect 5 minutes before the ending time.
Let the cake cool completely before slicing them and serve with some cream or cut fresh fruits.
The next time I am going to increase the amount of sugar by another ¼ cup as per my kids wishes. Adding corn flour gave the cake good crumbs which I loved very much.