Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs, sometimes leavened with baking powder that derives its structure from an egg foam into which the other ingredients are folded. The sponge cake is thought to be one of the first of the non-yeasted cakes.
Cornflour/ corn starch
: 2/3 cup
Refined flour (maida)
: 1 tbsp
: 1 1/2 tbsp
Beat the eggs. Gradually beat in sugar, a little at a time, then continue to beat until stiff. Add egg yolks and vanilla essence and beat until combined.
- Sift together cornflour, flour, salt, cocoa powder and baking powder. Add the flour mixture to the egg mixture with a light hand.
- Pour batter into a microwave container.Cook on Microwave HIGH for three minutes. If it is not done then bake for a further thirty seconds and check. Check every thirty seconds till the cake is fully baked.
- Take it out of the oven and transfer onto a wire rack to cool.
- Decorate cake with whipped cream and cherries. You can also sprinkle some instant coffee over the cake while it is still a little hot.