Eggless vanilla cake sponge recipe in oven, kadhai and pressure cooker

Method:

• Pre heat the oven to 180C for 10 minutes.
• Take 6-inches baking pans or one 8-inch baking pan. Grease entire surface of the pan with oil or melted butter using a brush.
• Sprinkle some maida over it and tilt the pan in all directions so that the maida covers the greased surface. Keep parchment paper inside the pan.
• Sift 1½ cups of all purpose flour (maida) in a big bowl.
• Add 1 cup plain curd and 3/4 cup sugar in another bowl.
• Mix well using a wired whisk until it gets smooth. Add 1/2 teaspoon of baking soda and 1 teaspoon baking powder.
• Mix well . As the baking soda starts to react with the curd, bubbles will start to appear on the surface.
• Add 1/2 cup oil. Use any cooking oil.
• Add 1 teaspoon vanilla extract or vanilla essence and mix well.
• Add the previously sifted flour (maida).
• Mix well using a whisk or a spatula.
• Mix until it turns little smooth and no visible signs of white flour.
• Pour batter into previously greased pan and place it in pre-heated oven and bake for 35-40 minutes at 180C until the top looks brown.
• Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. If it comes out clean, then it means it is cooked. If it does not, then cook for few more minutes.
• Let it cool down for 15-20 minutes. Run a knife on sides of the pan. Place a cooling rack on the pan and invert both pan and rack to remove the cake from pan easily.
• Cake is now ready. Either serve with chocolate syrup or vanilla frosting and enjoy.