Sponge cake- 3 ways

Method

1. 1

   Preheat the oven at 180 C for 15 mins. If using a cooker, add salt in the bottom of the cooker, place the stand, close the lid and let it heat on medium flame for 15 mins. Sift maida and baking powder together in a bowl.

   MaidaBaking Powder

2. 2

   In a separate bowl, add baking soda to curd and whisk. Keep it aside.

   CurdBaking Soda

3. 3

   Combine oil and sugar. Add curd mixture to this and mix well. Fold in the sifted maida to make a smooth batter. Add vanilla essence to the batter and mix.

   Sunflower OilSugarVanilla Essence

4. 4

   Divide the batter into 3 portions- 1st portion will be for vanilla sponge cake. Pour it into baking tin,

5. 5

   Take the 2nd portion, add cocoa powder and instant coffee powder mixed with warm water to this. Fold it gently, pour it into a baking tin

   Warm WaterCocoa PowderCoffee Powder

6. 6

   Take the 3rd portion and mix cocoa powder and red food colour in this.

   Red Food ColouringCocoa Powder

7. 7

   Bake at 180 C for 40 mins in the oven. If using a cooker, bake it for 30 mins, or when a toothpick inserted in the centre comes out clean. Let the cakes cool. Demould it. Once completely cooled, cling wrap it and store it in the fridge for up to 2 weeks or in the freezer for up to 3 months.