It is so interesting how the basics can be so hard to get right some times. I always tell people that dessert is my specialty. Almost every potluck, that is what I make and people are usually drooling. And yet, I’ve always had trouble with getting one simple thing right – the sponge cake. Somehow, something goes wrong.

Not that I need to make sponge cakes too often anyway, since I tend to make cakes more than pastries. Still, some dishes just cannot do away with this basic item.

It pays to have friends who cook. When a friend told me she had made a sponge cake as soft as the ones you get in bakeries, I was itching to know what she googled for. Where did she find a recipe so unique? ‘I searched for best sponge cake’, she said. Ah. Now why did I never think of that?

Preparation time : 20 min Baking time : 35 – 40 min
Makes one 9 inch sponge cake

Ingredients:

1 cup refined flour
1 cup cornflour
1½ cups sunflower oil
4 eggs
1 cup confectioner’s sugar
1 tsp baking powder
1 tsp soda bicarbonate
½ tsp vanilla essence

Method:

Grease a 9″ diameter baking tin and dust it with flour. Pre heat the oven to 180°C.

Sieve together flour, cornflour, baking powder and soda bicarbonate.

Mix oil and sugar, and beat in the eggs. Add the vanilla essence.

Add the flour to the batter till all the maida a little at a time, mixing in well so that no lumps form.

Pour the batter into the baking tin and bake in the preheated oven for 35-40 minutes or till the tooth pick inserted in the center of the cake comes out clean.

Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary. Turnout over a wire rack/plate

This cake can be used in several ways, and makes a great base for gateaux or trifle puddings. Or, just serve it with some custard and fruits!