This cake was one of the most baked cakes by mom. She would use this sponge cake as a base for many of her preparations. I distinctly remember the aroma that used to fill up the house when she would bake this. Coming back home after school to this aroma used to light us up for what’s going to be served in evening. Baking this cake is a nostalgia trip for me. I add dry fruits to it and love this nutty cake with a cup of coffee.
Serves – 4. Time – Preparation time – 20 minutes. Baking time 35 Minutes
Ingredients
- Cake flour (See notes) – 1 ½ cups
- Yogurt – 1 cup
- Castor sugar – ¾ cup
- Vegetable Oil – ½ cup
- Baking Soda – 1 tsp
- Baking Powder – ½ tsp
- Vanilla essence – 1 tsp
- Crushed Walnuts – ½ cup
Method
- Set the oven to preheat at 180 C
- In a dry bowl whisk cake flour & baking powder, set aside
- In a bowl, mix yogurt & baking soda, set aside. This should foam up
- In a bowl, whisk together sugar & oil till pale yellow
- Add vanilla extract and mix well
- Now, fold in the cake flour mixture slowly. Make sure to not overbeat the batter
- Now fold in the walnuts
- Pour into a lined cake tin and bake at 180 C for 30-35 minutes or until a skewer inserted in the center comes out clean
Notes
- To make cake flour at home, for every cup of all purpose flour remove 2 tbsp and replace with 2 tbsp of corn-starch, sift together before using it
- Walnuts can be replaced with almonds
- Add 1 tbsp of coffee powder to enhance the flavor
My Medley Rasoi 