INGREDIENTS (6 servers)
3 cups whole flour purpose
4 cup egg
2 teaspoons baking soda
2 tablespoons vanilla essence
1 1/2 cup powdered sugar
1 cup butter
1 cup of milk
Step 1 Add the butter sugar and mix with the scrambled eggs
Making a homemade sponge cake has never been so easy. Start by mixing sugar and butter. Whisk well until light and darkened with a whisk or fork. When done, add the beaten eggs and mix well. Whisk continuously so that the mixture is white and creamy.

Step 2 Add the flour and chopped eggs
Mix the whole-purpose flour and baking soda. It is made to distribute evenly the baking soda into the flour. Gradually, add this to the egg portion. If necessary, add a little milk and mix until the dough is soft and fluffy. You can’t add whole milk if you feel that the consistency of your cake is right and it pours down like canned milk. Add the vanilla essence and mix well. Vanilla essence is important to hide the smell of eggs.

Step 3 Bake the cake to your liking
Sprinkle the maida in a greased baking tin. It will prevent the cake from sticking to the base. You can also wrap it in butter paper. Pour the prepared mixture into a tin and place it in a drying place in a press. Do not add water to the cook and make sure it does not touch the cook’s base. You can also keep the baking dish on a distorted metal plate. Increase the heat and press to cook for two minutes. Now remove the whistle and cook on low heat for 35-40 minutes. If you use an electric oven, cook at 180 degrees for 30-35 minutes.

Step 4 Check with a knife or skewer if it is ripe and served
Put a knife or metal skewer on the cake and when it comes out clean, the cake is ready. Remove from the oven/cooker and allow to cool in the oven.