Basic Sponge Cake Recipe
Refined flour (maida) 225 grams
Butter 250 grams
Vanilla essence a few drops
Sugar 250 grams
Milk 1/2 cup
Preheat an oven at 180˚C. Grease an aluminium cake tin with little butter and dust with little flour.
Break eggs in a bowl and add vanilla essence. Beat well with an electric beater for 8-10 minutes or till ribbon stage.
Cream together the butter and sugar in another bowl, till fluffy with an electric beater at low speed for 2-3 minutes.
Sieve flour into creamed mixture, add half the beaten eggs and mix well by cut and fold method. Add remaining eggs and mix well.
Add milk and mix well. Pour the mixture into a cake tin and keep in the preheated oven. Bake for 25-30 minutes. Remove from heat and let the cake stand for 15 minutes.
Demould and cut into wedges or slices. Serve