Despite no fat, this sponge cake is light and spongy
This recipe is from the book Cakes and Bakes.
Preparation Time : 16-20 minutes
Cooking time : 31-40 minutes
1/2 cup + 2 tablespoons
Refined flour (maida)
Preheat the oven to 180°C/350°F/Gas Mark 4. Line an eight – inch round cake tin and grease it well.
Beat together the eggs, sugar, vanilla essence till light and creamy.
Gradually fold in the flour, stirring with a light hand in one direction only.
Pour the batter into the prepared tin and bake for twenty – five to thirty minutes.
Remove from the oven and turn out onto a wire rack to cool completely.