Why you should make this cake
Shelf life of this cake
Depending on your weather/temperature of your room, this cake keeps well for upto 24 hours at room temperature when stored in an airtight container. After that it may dry out and turn crumbly so it is better to refrigerate it if you want to save it beyond 24-30 hours.
Can I make it eggless?
Well, I have not yet tried an eggless version of this cake and would strongly suggest you to stick to the recipe if you want the exact same results. However, if you do wish to make it eggless you can try replacing each egg with 1/4 cup of thick yogurt at room temperature.
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A simple, no fuss sponge/tea cake to enjoy as a midweek treat. Makes for a great base for trifles and the like.
- 230 grams all purpose flour (maida)
- 3 eggs, separated
- 175 grams caster sugar
- 150 grams unsalted butter
- 175 ml milk
- 1 teaspoon baking powder
Grease a 9" round cake tin with butter & dust it with flour. You may also grease the tin and line it with baking parchment if you wish.
Preheat the oven to 175 degrees C.
Sift the flour & baking powder thrice. Keep aside
Beat the egg whites in a bowl till fluffy. In a separate bowl beat the egg yolks till creamy
In a bowl, beat the butter & sugar together till pale and fluffy. Beat in the egg yolks
Add the beaten egg whites and either fold in with a spatula or use the electric whisk on low speed to mix in
Next, add the milk & the flour alternatively & fold gently till everything is used up
Pour the batter into the prepared tin and bake in the preheated oven for about 45-50 minutes or till the skewer inserted comes out clean.
Remove from the oven and let the tin cool on a wire rack for about 12-15 minutes. Then invert the cake onto the rack and let it cool completely. Cut and serve. Store the cooled cake in an airtight container.
Pictures of when I first made this cake