Ingredients
1 cup of sugar
¼ cup of flavorless oil (sunflower oil recommended)
2 eggs
1 spoon of vanilla essence
1 cup of Maida flour
1 spoon of cornflour
1 spoon of baking powder
½ cup of milk
1 ½ spoons of butter
Pinch of salt (if unsalted butter is used)
¼ spoon of baking soda
Preparation
In a dry mixer jar, combine sugar, oil, eggs, and vanilla essence. Beat until the mixture is frothy .Add Maida flour, cornflour (if using), and baking powder to the mixture. Mix well .In a separate pan, melt butter in milk until it simmers. Add this to the batter to achieve a loose consistency .Add a pinch of salt if you are using unsalted butter .Add baking soda and beat well with a whisk .
Pour the batter into a greased tray .Tap the tray to remove air bubbles .Preheat a cooker for 10 minutes, place a trivet inside, and bake the cake for 45-50 minutes on a medium-low flame .Check for doneness by inserting a knife; it should come out clean .
Cut and serve the spongy tea cake.
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