Updated: Oct 13, 2020
I had come across this recipe quite some time back but never really tried it until recently. It’s pretty simple, not complicated all you need to do is make sure the eggs are beaten with sugar till it doubles in volume. This result in a spongy, light and airy cake. With just a tablespoon of butter, this is perfect for the evening tea.You have it as is or with fresh cream frosting and some strawberries. Here I have added some matcha green tea powder to the cake batter which lends a mild green tea flavour to the cake.
Flour 2 cups
Milk 1 cup
Sugar 1 ½ cups
Vanilla essence 1 tsp
Baking powder 2 tsp
Butter 1 tbsp
Matcha green tea ( optional)
Preheat your oven 175 c. prepare a 8 inch round tin with parchment paper. This cake rises up quiet a bit so if you prefer you can use two tins.
Sieve flour with baking powder and matha green tea powder (if using) keep aside.
Heat the milk with butter in a small saucepan and bring it to a boil. set aside.
In a stand mixer or if using an electric handheld mixer place the eggs and beat till pale and frothy. add the vanilla essence at this point. Beat in the sugar a little a time till all used up. By now the mix would have doubled in volume. reduce the speed to minimum and slowly trickle in the hot milk in a steady stream. Now add in the flour and quickly fold it in. Spread the batter into the prepared tin and bake at 170 c for 30 mins or till a skewer inserted in the center of the cake comes out clean. let it cool on a wire rack before attempting to slice it.
Its so spongy that I couldn’t resist playing with it.