SPONGE CAKE

INGREDIENTS;

HALF A TIN CONDENSED MILK

100 ML SODA WATER

60 GMS UNSALTED BUTTER

1 1/2 TBSP SUGAR

125 GMS MAIDA

3/4 TSP SODA BI CARBONATE

3/4 TBSP BAKING POWDER

1 TSP VANILLA ESSENCE

A FEW DROPS OF PINEAPPLE ESSENCE

FOR DECORATION:

2 CHERRIES

FRESH CREAM FOR ICING 1 CUP

PREPARATION:

STRAING MAIDA WITH SODA BI CARBONATE AND BAKING POWDER AND KEEP ASIDE.

MIX SUGAR AND BUTTER AND ADD MILK MAID.BEAT WELL.ADD SODA WATER,MIX WELL AND ADD BOTH THE ESSENCE.ADD THE MAIDA GRADUALLY,BEATING WELL,AFTER EACH ADDITION.BEAT WELL FOR 4 MINUTES TILL THE MIXTURE IS SMOOTH,FLUFFY AND LIGHT.BAKE IN A GREASED AND DUSTED (WITH MAIDA)TIN FOR ABOUT 35-40 MINUTES AT 150 DEGREES.COOL IT AND ADD ICING AND DECORATE WITH CHEERIES AND IS READY TO SERVE.