Basic Sponge Cake

Looking for an easy cake recipe?? Here you go.. this is a failproof recipe which yields utterly butterly sponge cake. 

I have also added video recipe in Tamil too.. Happy cooking.. Try this cake and lemme know how this cake turned out .😁

Ingredients:

Maida                   -2 cups
Sugar                    - 1 cup
Butter                   - 1 cup
Egg                        - 5
Baking powder   - 1/2 TSP
Baking soda         - 1/4 TSP
Salt                        - a pinch
Milk                       - 1/3 cup
Vannila essence  - 1/2 tsp

Procedure:

You can check here for video recipe in tamil 

Sieve Maida, Baking powder, Baking soda and salt together.

Powder sugar.

Butter should be at room temperature when are about to whisk it so take butter from fridge and keep it out for 2 hours before you are going to prepare cake.

There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes

Take Butter and powdered sugar in a deep pan. Blend them together till both gets mixed well .

Now add eggs one by one and keep on whisking it .Whisk till the batter becomes creamy and fluffy.

After that add seived dry ingredients in small instances and blend everything together.

Now add milk and vanilla essence. Your cake batter is now ready.

Preheat oven to 180 degree Celsius.  Pour cake batter into greased cake pan and bake for 30 to 40 minutes.

Insert a toothpick in the baked cake. If it comes out clearly, (i.e no wet pieces of cake should come with it) you can take the cake from oven .

Cut into pieces after the cake cools down completely.

Very easy isn't it?? Enjoy your utterly butterly delicious sponge cake .🎉🎊 . Happy cooking..

Valentine's Day Celebration Ideas

Hows your Valentine's day preparations going on?? 

Here are some of the dishes which help you to impress your dear ones. This post gives link for Heart shaped Red Velvet cake, Heart shaped Brownies and Home made chocolates. Don't worry if you don't have Heart shaped mould for preparing Cake, I have also mentioned how to cut a Heart shaped cake from a round cake. Here you go!!

Red Velvet Cake With Cheese Cream frosting:

Heart Shaped Brownies:

Home made Milk Powder - Cocoa Powder chocolate:

Gift Wrapped Chocolate cake with Butter cream Icing

Inviting all to join us and celebrate the special occasion!! Our blog now has 400 exciting recipes!!

Here is the small bundle of gift, yes.. Scrumptious Chocolate cake with creamy Buttercream icing, wrapped perfectly waiting for you. Thank you for all your love and support and stay tuned for more interesting recipes. Wish you all a Happy and Prosperous New Year!!!

I have used Basic Chocolate cake and Butter cream icing for preparing Gift wrap. For wrapping i used Normal decorating Red color ribbon.
And For the number i made simple Sugar cookies for the number 400  and decorated with Butter Cream Icing.

For Gift Wrap:

Ingredients:

Chocolate Cake                  - 1
Powdered Sugar                 - 1 cup
Butter                                 - 1/2 cup
Cold Milk                           - 2 tbsp
Vannila Essence                 - 1 tsp

Procedure:

• You can click for knowing How to prepare Simple Chocolate Cake?. I baked a cake and cut it into Big squares. Now over to Butter Cream Icing procedure.
• Keep the vessel in which you are going to prepare frosting and beaker hook in fridge for at-least an hour.
• After an hour, take out vessel, hook and start whipping the butter. And when its fluffy add Powdered Sugar and Vanilla Essence.
• Whisk well. After some five minutes, add cold milk and start whisking again.
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk. Whisk until it becomes creamy. 
• Take a big dollop of frosting and then spread it on cake top as well on sides. Then make it smooth!! If crumbs are seen, do a crumb coat.
• Take a plate in which you are going to serve the cake piece. Add frosting to the center. Place cut ribbons and now carefully transfer the cake with frosting to the center of ribbon and wrap it. Decorate it with Sugar Rice balls.
• Refrigerate the cake for some time and then serve. Your gift wrapped Cake is ready.

For Number ' 400':

Ingredients:

Sugar Cookies           

Butter Cream Icing

Procedure:

• Prepare Sugar cookies with number ' 400'. You can click here for knowing How to Prepare Sugar Cookies?.
• Prepare Buttercream icing as mentioned above. Add frosting to cookies using smallest pin and decorate it with sugar rice balls. Refrigerate cookies for some time and then serve the cookies.

Chistmas Special Sugar Cookies

Today's recipe will give an insight about how to prepare basic sugar cookies and how to decorate it. You don't need any special equipment  other than Convection oven and Hand blender. It doesn't require any special skill too. Just go ahead and start your Christmas celebrations!! 

Ingredients:

All Purpose Flour        - 1 cup (Maida)
Powdered Sugar         - 1/2 cup
Butter                          - 1/4 cup
Baking Powder            - 1/4 tsp
Egg                              - 1
Vanilla Extract             - 1/4 tsp
Salt                              -  a pinch

Procedure:

• Sieve well All purpose flour, Baking powder and salt together. Powder sugar and take 1/2 cup of it. Butter should be at room temperature when you are using it for preparing cookies. Take egg out from fridge 30 minutes before you start off with the procedure.
• Take a bowl. Add butter to it. Beat it till it becomes creamy. After that add powdered sugar. Beat for 2 to 3 minutes so that sugar mixes well with butter.
• Now add an egg to the bowl. Beat for some time till the batter turns fluffy.
•  Add vanilla essence to batter. Now add sieved dry ingredients to batter in small instances and start folding in dry ingredients with a help of a spatula. 
• Your cookie dough is ready now.  Cookie dough will be wet only as of now. Once stored in fridge, dough will get little dry.
•  Separate the dough into two parts cover it with a cling wrap and store it in fridge at least for an hour. The cookie dough stays good even for 3 days when stored in fridge. 
• Take out the dough from fridge only when you are going to prepare cookies. Even now, if your dough is wet, you can add little all purpose flour to dough and knead it. 
• Make a small ball out of the dough and roll it with the help of flour. Cut it in desired shapes using cookie cutter and place it in a greased tray. 

• If you don't have cookie cutter, just make a lemon size ball and place it on a greased tray. Press  it using a fork. By this way, you can make round shaped cookies easily. 
• You can also cut the cookies in the shape you wish by directly cutting the dough with a help of fondant knife. I prepared Christmas shapes by this method only.
• Pre-heat the oven in convection mode at 180 degree Celsius and bake cookies at 180 degree Celsius for about 10 minutes. 
• When you are taking out from oven, cookies will be soft only. It will turn crunchier in some time. So after baking, allow cookies to cool off so that it will turn crispier. Now our sugar cookies are ready.

Christmas Decorations:

For Frosting:

Powdered Sugar                    - 1/2 cup
Butter                                      - 1/4 cup
Cold Milk                                 - 1 tbsp
Vannila essence                      - 1/4 tsp (Optional)

Procedure:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour.
• After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again.
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cookies. So be careful, while adding milk. Whisk until it becomes creamy.
• You can add edible food colors to Buttercream icing to get  desired colors. Use small piping nozzle for making outline designs and use little bigger nozzle for filling the cookies. 

• Let the cookies sit in fridge for some time so that icing sets well and serve the cookies after frosting has been completely set. Enjoy your specially decorated Christmas cookies,

Birthday Cake

Baked this yummy vanilla flavored cake with Buttercream frosting and topped with heart shaped fondant for my husband's birthday. There are three steps in this cake preparation. 1. Preparing Sponge For Cake. 2. Preparing Heart shaped Fondant. 3. Preparing Buttercream Frosting..

The recipe follows..

Ingredients:

For Cake Sponge:

Dry Ingredients:

All Purpose Flour.   - 1 cup (Maida)
Baking Powder.      - 3/4 tsp

Salt                         - a pinch

Others:

Powdered Sugar.   - little more than 1/2 cup
Cold Milk.               -1/4 cup
Egg.                       - 2
Butter.                    -1/2 cup
Vanilla essence.     - 1/4 tsp

For Frosting:

Powdered Sugar           - 2 cups

Butter                              - 1/2 cup

Vegetable Shortening  - 1/2 cup

Vanilla Essence            - 1.5 tsp

Cold Milk                         - 4 tbsp

For Fondant Hearts:

Powdered Sugar           - 1 cup

Agar-Agar Powder        - 1/4 tbsp

Milk                               - 2 tbsp

Sugar Syrup                  - 1 tbsp

Shortening                     - 1/4 tsp

Vanilla Extract                - 1/4 tsp

Lemon Food Color         - as required

Procedures:

Procedure For Cake Sponge:

• Sieve all dry ingredients together. Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add half of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.
• Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add Butter and continue whisking.
• Add cold milk and vanilla essence. Stir the batter.
• Repeat the above process for another 2 times.
• Preheat oven to 180 degree Celsius.
• Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 
• Insert a toothpick in the cake. If it comes out clearly, your cake is ready!!!

  
  

  Quick Tips:

  
  

  1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
  2. Eggs should be in room temperature. . So take  the egg out from fridge at-least before 30 minutes.
  3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.

  
  

  
  

Procedure For Fondant:

• Sift (Sieve) powdered sugar. Take a pan. Boil milk in it. When its hot add Agar-Agar powder. Cook it for a minute or so, till agar- agar is mixed well.
• Now add half of the sugar, sugar syrup and vanilla essence to it. Mix it well.
• Start adding remaining sugar in small instances and knead the dough. Kneading process is the most difficult step in this. Keep on kneading the dough till it reaches tight consistency.Always grease the work place with vegetable shortening before kneading. You can also use Butter instead. Cover fondant with a cling wrap and set it aside for 10 hours. After 10 hours knead for some time.Take a little dough and expand it with a greased rolling pin. Cut it with a cookie cutter. Your heart shaped fondant is ready.
• This fondant dough stays good for many days at room temperature itself.

procedure For Butter Cream Frosting:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour.
• Powder sugar.
• After an hour take out vessel, hook and start whipping the Butter and Vegetable shortening. You can find vegetable shortening in most of the super markets. You can also replace shortening with butter by adding a total of 1 cup of Butter. Adding vegetable shortening gives smoothness to the frosting.  And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again. 
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk.
• Take the cake sponge in a plate. Cut the cake into two layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
• Spread a good ½ inch layer of  frosting to it. 
• Now the second layer, keep it upside down .Take a big dollop of  frosting and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.. 
• Now place heart shaped fondants where ever you wish. I added lemon food color to frosting and used it for writing on the cake. I also used Grated White chocolate and sugar balls for decorating. Your yummy Birthday cake is ready!!

Mini Muffins

Did Baking after a small gap for one of my kid's friends birthday. This recipe is basic muffin recipe, which even beginners can try on. You will need only 30 minutes to prepare this.  To add the taste, i have added chopped cherries to the muffin batter. Whereas you can also add Tutti-frutti.  The recipe follows.. 

Yields : Around 15 mini muffins

Preparation Time : 30 minutes

Ingredients: 

Dry Ingredients:

All purpose flour       - 1 cup (Maida)

Baking Soda             - 1/2 tsp

Baking Powder         - 1 tsp

Salt                           - a pinch

Wet Ingredients:

Powdered Sugar       - Little less than 3/4 cup

Butter                        - 1 tbsp

Cold Milk                   - 1/4 cup

Egg                            - 1

Procedure:

• Sieve all the dry ingredients together. Take a bowl. Add butter and powdered sugar to it. Whisk it well. It will look like Bread crumbs now.
• Now add egg to it. Beat it well.
• Add also cold milk to the bowl. Whisk for some time. Now add flour to the bowl in small instances and keep on whisking. Now your Muffin batter is ready.
• These are the few tips from my side. Note that we are adding 3/4 th cup of powdered sugar and not plain sugar. If you are having plain sugar, powder it and use 3/4 th cup of it.
• Eggs should not be cold or in room temperature. So take eggs from refrigerator 30 minutes before you start to whisk it. This would be fine.
• I have added about 1/4 cup of chopped cherries to the muffin batter. you can also add 1/4 cup of tutti-frutti.  If you are using either, just add little all purpose flour to it. Mix it well and then add it to batter at last stage. Mix everything and use the batter. The purpose of adding All purpose flour,is to prevent tutti-fruiti or cherries from sticking to each other.
• You can also add  1/4 tsp of vannila essence to improve the flavor.
• Preheat the oven to 180 degree celsius in convection mode. Add batter to muffin pan. Remember to fill batter only 3/4 of the pan.. Place the muffin pan in pre heated oven and bake it for 15 - 20 minutes. Insert a tooth pick in the centre of muffin. If it comes out clearly, it shows muffin has cooked.
• You can also top muffin with Frosting. Enjoy your muffins.

White Forest Cake

White Forest Cake at home?? yes you can easily prepare this amazing recipe at home.. I have given a very detailed recipe so that even a beginner can prepare this cake easily. Over to the recipe..

Ingredients:

For sponge  base:

Dry Ingredients:

All Purpose Flour.   - 1cup (Maida)
Baking Powder.      - 3/4 tsp

Salt                         - a pinch

Others:

Powdered Sugar.   - little more than 1/2 cup
Cold Milk.               -1/4 cup
Egg.                       - 2
Butter.                    -1/2 cup
Vannila essence.    - 1/4 tsp

For Icing and Filling:

Whipping Cream                          - 550 -600 ml

Powdered Sugar                          - 5 tbsp

Canned Red Cherries                  -  1/4 cup

Syrup from cherry tin                    - 1/4 cup 

For Decoration:

Whole Red cherries                      - 8 - 10

White Chocolate Gratings              - As required

Alternative ingredients:

If you are in India, you would be facing problem finding canned cherries and whipping cream. Click here for alternatives for Canned Cherries. Chop cherries. Whipping Cream can be easily prepared at home with Fresh Cream. Click here for home made Whipping Cream. You can also use usual sugar syrup instead of cherry syrup.  For sugar syrup take 4 tbsp sugar in a pan.Add enough water just to soak it. You will probably need 2 tbsp of water. .Cook in a medium flame till sugar dissolves.

Things Needed:

1.Convection Oven.
2.Cake Blender
3.Cake Pan

Method:

For Sponge:

1. Sieve well  All purpose flour, baking powder n salt.
2.  Separate  egg yolks.
3. Take a bowl. Add white yolk. Whisk for some time. When it becomes fluffy add half of the sugar. Continue whisking for 3-4 minutes till it become very fluffy.
4. Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add remaining sugar.. continue whisking till the sugar gets dissolved. .
5. After the sugar gets dissolved, add Butter and continue whisking.
6. Now add 1/3 rd of white mix to the yellow mix followed by flour. Mix it well with spatula. . Don't overbeat.. just rotate your hand with a spatula.Add cold milk and vannila essence. Stir the batter.
7. Add cold milk and vannila essence. Stir the batter.
8. Repeat the above process for another 2 times.
9. Preheat oven to 180 degree celsius.
10. Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. Let the cake cool.
11. Place the cake in a plate. Cut the cake into three layers horizontally. Rotating the plate while cutting helps in correct partitioning of cake.
12. Grate the white chocolate using a peeler and keep it aside. Just take chocolate from fridge only when you are about to grate it. This helps in easy grating of chocolates.

For Whipping Cream Frosting:

• Take a bowl. Add Whipping Cream to it. Beat it for some time until it doubles in its quantity. Now add powdered sugar to it. Beat it till cream reaches needed consistency. When you take whipping cream  in a spoon, it shouldn't fall down. That is the needed consistency. Your frosting is now ready. 
•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour. This helps to prepare frosting easily.

Assembling:

1. Take a plate in which you are going to serve cake. Add whipping cream to the center. Place the bottom sponge layer to it. This is done to prevent the cake from moving
2. Spread 3-4 tbsp of Cherry syrup or sugar  syrup to it. Spread a good ½ inch layer of  whipping cream to it. Then some chopped cherries. Now the middle layer, syrup, cream and cherries
3. Now the final layer, keep it upside down and then spread syrup!Take a big dollop of  cream and then spread it on top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
4. Keep the cake in fridge for 10 mins. 
5. Now add the remaining cream to a piping bag fitted with a star nozzle. Pipe with circular motion on top which makes rosettes. ( you can even use ketchup bottle if you could not find piping bag in India)
6. Sprinkle chocolate shavings all over sides and top.
7. Place a cherry on the top of each rosette.
8. Your interesting Cake is ready

Coffee Cake With Butter Cream Frosting

Its celebration time at BusyAtIndianKitchen. We have reached 300 tasty and healthy  recipes!!!  A big Thanks to all.. It wouldn't have happened without all your support and well wishes.. Exciting road ahead..Stay tuned for more interesting recipes..  In the mean time have a piece of cake!!!

Here we go!!!

Ingredients:

For Cake Sponge:

All Purpose Flour ( Maida)     - 1 cup

Powdered Sugar                    - 1 cup

Butter                                      - 1 cup

Baking Powder                       -  1 tsp

Egg                                         - 4

Salt                                         - a pinch

Instant Coffee Powder           - 4 tsp

Hot Water                               - 1 tbsp

For Frosting:

Powdered Sugar                    - 1 cup
Butter                                      - 1/2 cup
Cold Milk                                 - 2 tbsp
Vannila essence                      - 1/2 tsp (Optional)

Things Needed:

• Hand Blender
• Electric Oven
• Cake Pan

Method:

For preparing cake sponge:

1. Sieve well Maida ,Baking powder and salt.  I always use powdered sugar for baking cakes. Just powder usual sugar and use 1 cup of powdered sugar for this recipe. Butter should be at room temperature when you are about to whisk it. So take butter from fridge and keep it out for 2 hours before you are going to prepare the cake. There should be some chillness in eggs when you are whisking it. So take the eggs out from fridge just before 30 minutes.
2. Beat Egg in a deep pan. 
3. Once it gets fluffy add butter and blend well.. 
4. After butter has melted and mixed well with egg add powdered sugar. Whisk till it dissolves. The batter would be very creamy and silky as of now.
5. To the above, add dry ingredients which we have sieved before in small quantities and mix them well with a spatula 
6. Add 1 tbsp of hot water to instant coffee powder. Mix it well and add it to the cake batter . Fold it well. The batter consistency should be free flowing just like Dosa batter. The consistency should be good if you are strictly following this recipe. If you couldn't achieve the consistency, add little amount (about 1 -2 tbsp) of hot water to the batter. 
7. Grease the 6 " or 7 " pan.
8. Pour the batter and bake in the preheated convection oven for 180 degree celsius..
9. .Bake for 25 - 30 minutes  Insert a toothpick in the cake. If it comes out clearly (ie no wet pieces of cake should come with it) , you can take the cake from oven.. Let it cool. 
10. Now our cake sponge is ready. I have did icing only on the top of the cake. If you wish you can divide  the cake  into two and do icing in between too.

For Frosting:

•  keep the vessel in which you are going to prepare frosting and beater  hook in fridge for at-least an hour.
• After an hour take out vessel, hook and start whipping the Butter. And when its fluffy add Powdered sugar and vanilla Essence.
• Whisk well.. After some five minutes, add cold milk and start whisking again.
• The frosting should be of free flowing consistency. If the frosting is too thick, add in 2 tbsp of cold milk or more. Adding milk is purely optional. Frosting should be easily spreadable. If the frosting is too thin, it won't stay on cakes. So be careful, while adding milk. Whisk until it becomes creamy.
• Take a plate in which you are going to serve cake. Add frosting to the center. Place the cake on it. This is done to prevent the cake from moving
• Take a big dollop of  frosting and then spread it on cake top as well on sides. Then make it smooth! If crumbs are seen, do a crumb coat.
• Keep the cake in fridge for about 20 minutes. 
• Add the remaining frosting  to a piping bag fitted with a star nozzle. Pipe in circular motion to make rosettes in the top.
• And i used edible sugar rose flowers  and rice krispies which are available in stores.
• I mixed 2 tbsp of hot water to 2 tsp of instant powder and added it to the frosting. I used it for writing on the cake. This is just the way i decorated the cake. You can decorate as you wish.
• Keep the cake in fridge for some time and serve after the frosting has been completely set. Here is the piece of cake after its cut

Chocolate Chip Cookies (With Step Wise pictures)

This is the recipe for perfect Chocolate Chip cookies. You don't need any special skill or equipment for preparing this cookies. You need only Oven for this recipe.. Just take exact amount of ingredients. Blend everything together. Make balls out of it. Bake in oven. Your yummy Chocolate Chip cookies are ready..
The recipe follows..

Yields : Around 50 cookies

Preparation Time : 30 minutes + Baking time

Ingredients:

All Purpose Flour        - 2.5 cups (Maida)
Brown Sugar                - 1 cup
Sugar                            - 3/4 cup
Butter                           - 1 cup
Egg                               - 2
Chocolate Chips           - 1.5 cups
Baking Powder             - 1 tsp
Salt                               - a pinch
Vanilla Essence            - 2 tsp

Procedure:

• Sieve All purpose flour , Baking powder and salt together. Powder Brown sugar and sugar.
• Take a bowl. Add egg to it. Whisk until it turns fluffy. After that add Butter. Whisk for about 5 minutes.
• And then add both powdered Sugar and powdered Brown sugar to the bowl. Continue whisking till sugar gets dissolved.
• Now add vanilla essence and whisk a little.
• Add sieved flour mix in small instances. When ever you are adding flour to the bowl, mix everything with a spatula. You shouldn't whisk at this point. Just rotate your hand with a spatula. Now our cookie dough is ready..

• Keep the dough in Fridge for at-least 15 minutes. This helps to make balls easily. 
• After 15 minutes, apply butter to palm and make balls out of the dough. Place it in a greased cookie tray. You can also use Baking sheet to cover up the tray.

• Pre heat the oven to 170 degree Celsius. Bake the cookies for about 20 to 25 minutes.

•  You can see Cookie balls enlarging in its size. It must have perfectly cooked after 25 minutes.

• Immediately after baking, cookies will be softer. It will turn crispier in some time. Store it in an air tight box and enjoy your cookies!!

Quick Tips:

1. Butter should be in room temperature, when you are about to whisk.
2. Always take out the dough from fridge, only when you are about  to bake cookies. let it be in fridge for remaining time.
3. You can store this  cookie dough in fridge for 2 days. 

Honey Cake

Honey Cake

I would call this cake as 'Thanks Giving Cake'. This original recipe uses real honey, and thus  making this cake much more different and tastier. Wanna thank someone?? Why don't you give a piece of this Honey Cake along?? 

Here is the recipe..

Ingredients:

Dry Ingredients:

All Purpose Flour.   - 1/4 cup (Maida)
Baking Powder.      - 1 tsp

Baking Soda           - 1/2 tsp

Salt                         - a pinch

Others:

Powdered Sugar.   - 1/2 cup

Vegetable Oil         - 3 tbsp

Honey                    - 2 tbsp
Egg.                       - 2
Vannila essence.    - 1 tsp

Procedure:

• Sieve all dry ingredients together. . Separate  egg yolks.
• Take a bowl. Add white yolk. Whisk for some time. Continue whisking for 3-4 minutes till it become very fluffy.
• Take another bowl.. add yellow yolk.. whisk it until it become pale. After that add sugar.. continue whisking till the sugar gets dissolved. .
• After the sugar gets dissolved, add oil and continue whisking.
• Add Honey and vannila essence and whisk a little.
• Now add 1/3 of the white mix to the yellow mix followed by flour. Mix it well with a spatula. Don't overbeat. Just rotateyour hand with a spatula.
• Repeat the above process for another 2 times.
• Preheat oven to 180 degree celsius.
• Apply butter to cake pan. Dust it with flour. Remove the excess., add batter to pan. Bake it for 25-30 minutes. 
• Insert a toothpick in the cake. If it comes out clearly, your cake is ready!!!

  
  

  Quick Tips:

  
  

  1. The fluffiness of the cake depends on the time you beat egg.. so beat it well
  2. Eggs should be in room temperature. . So take  the egg out from fridge atleast before 30 minutes.
  3. And the bowl and the blender should be very clean. It shouldn't have any butter or fat. Otherwise egg white won't fluff.