Eggless Sponge Cake with Irani Chai

Melt-in-mouth Eggless Sponge Cake with aromatic Irani Chai – a comforting treat for any time!

1. 1

   Preheat Oven and Prepare Pan

   • Preheat your oven to 180°C (350°F).
   • Grease an 8-inch round cake pan thoroughly with oil or butter.
   • Dust the pan with a tablespoon of maida, rotating the pan to coat the bottom and sides evenly. Tap out any excess flour.
   • Alternatively, line the bottom of the pan with parchment paper.
2. 2

   Sift Dry Ingredients

   • In a large mixing bowl, place a fine-mesh sieve.
   • Add the maida, powdered sugar, baking powder, baking soda, and salt to the sieve.
   • Sift the ingredients together into the bowl. Sifting twice is recommended to aerate the flour and ensure a light, fluffy cake.
3. 3

   Combine Wet Ingredients

   • In a separate medium bowl, add the room temperature curd, vegetable oil, milk, and vanilla essence.
   • Whisk vigorously for about 1-2 minutes until the mixture is completely smooth, emulsified, and has no lumps.
4. 4

   Create the Batter

   • Pour the wet ingredient mixture into the bowl containing the sifted dry ingredients.
   • Using a rubber spatula, gently fold the wet and dry ingredients together using a cut-and-fold motion.
   • Continue folding only until the ingredients are just combined and you no longer see streaks of dry flour. Do not overmix; a few small lumps are perfectly fine.
5. 5

   Bake to Perfection

   • Immediately pour the batter into the prepared cake pan and spread it evenly with the spatula.
   • Gently tap the pan on the countertop 2-3 times to release any large air bubbles.
   • Place the pan on the center rack of the preheated oven.
   • Bake for 30-35 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
6. 6

   Cool the Cake

   • Once baked, carefully remove the cake from the oven and place it on a wire rack to cool in the pan for 10-15 minutes.
   • Run a thin knife around the edges of the cake to loosen it.
   • Place the wire rack on top of the pan and carefully invert it to release the cake. Remove the pan.
   • Allow the cake to cool completely on the wire rack for at least 1 hour before slicing, frosting, or serving.