Sponge Cake

Ensure that the butter is completely softened at room temperate and you have the castor sugar ready.

Add them to the blender and blend until they form a nice creamy consistency - this should take about 5 mins or so, depending on the speed your using. I generally vary it between 1-2

Add one egg and blend again, until a creamy texture is attained. Then add the pineapple/vanilla essence along with the second egg and beat until smooth and fluffy.

Sieve the flour along with Baking powder and Baking soda. And then , fold in the flour little by little and blend until it marries all the ingredients. By now you should be getting layered swirls.

Add the curd and the left over flour and fold in to the batter by whisking again.

Wet the nuts/dry fruits slightly and roll them in plain flour, this avoids it from settling at the bottom of the dough while baking. Add them to the dough and give a gentle stir by using a spatula.

This is the dough consistency you should be aiming for - stiff, yet soft and creamy.Go ahead lick some and check if the sugar is right.

Pre-heat the oven at 150C for 15mins. Grease the cake mould with some butter and pour the batter into it

Bake for  20 - 30mins or until the skewer comes out clean when inserted in the centre of the cake.

Remove from the oven and cool for 30-40mins and turn over, let it cool further.

Layer it with heaps of vanilla frosting, after all there is no such thing as too much frosting 😉

Enjoy plain cake as a tea time addition or  the one with the frosting as a heart warming dessert.