I tried two recipes for eggless sponge cake from net, where the first one turned out more like a sweet bread but I am happy with the results of the second one. Originally this is a pressure cooker recipe by Niru gupta, but I baked in the convection mode of a microwave . The cake came out soft and moist.
1 cup refined flour/maida
1 1/4 tsp baking powder
1/4 cup melted butter
3/4 cup powdered sugar
1/4 cup water
100 ml yogurt (a little less than 1/2 cup)
1/2 tsp vanilla essence
a pinch of salt
Sift together refined flour, and baking powder at-least thrice.
In another bowl mix in salt, sugar, butter, water and vanilla essence. Beat well until mixed.
Slowly fold in the flour to this mixture.
Now add the yogurt to it and make a smooth batter.
Grease a cake tin (if using silicon molds than skip this step or you can also line the bottom of the tin with butter paper but edges you have to grease) and sprinkle some flour in it so that it evenly coats all the sides. Invert the tin and pat to remove excess flour.
Now pour the batter into it and bake in a preheated oven at 180 degree celcius for nearly 25-30 min.
The baking time may differ from oven to oven so better to keep an eye on your cake after 20 min.
Insert a toothpick and if it comes out clean than the cake is ready.
Cool on a wire rack.
For the strawberry cake:
Fresh strawberries, sliced
2 tbsp powdered sugar
Trim the raised top layer of the cake (if any) to make it flat.
Cut the cake horizontally into two.
Prepare a sugar syrup with 2 tbsp powder sugar and 1 tbsp water. slightly warm the mixture until the sugar is dissolved. Sprinkle this syrup on both the inner layers of the cake to make it moist.
Apply whipped cream generously to the lower half of the cake, top with strawberries and place the upper part on it.
Cover it with whipped cream and garnish with some more strawberries.
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