Egg-less Vanilla Sponge cake with Strawberry Jam Glaze

What joy it is to have a spoonful of well-made soft, melt in your mouth kind of vanilla sponge cake and after possibly the 3rd attempt I managed to get it right. I added the jam glaze with the white choco-chips and some fun-fetti to make it that much more interesting for my little one...

The Stuff required:

I and half cup of maida 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup water 

1/2 cup melted butter  (or oil - I used butter)

3/4th cup sugar (can make this 1 cup if you don't plan to add the jam glaze)

4 tablespoon curd 

1 tablespoon apple cider vinegar

1 teaspoon vanilla essence 

For Jam Glaze

3 Tablespoon Strawberry Jam

1 tablespoon water

 1 teaspoon corn starch

How to make egg-less vanilla sponge cake

Sift the maida with the baking powder and a pinch of salt in a bowl. In a another bowl add sugar to the melted butter and mix it well. In a separate bowl mix the curd and 1 tablespoon water till it is of uniform consistency, to this add 1 tablespoon vinegar and mix. Pour both the butter-sugar mix,  half cup water and the curd-vinegar into the flour mix. To this add vanilla extract. Fold the batter and ensure it remains lump-free. Pour the batter into a greased and floured cake pan. I generally bake in a butter-paper/ parchment lined cake pan. Tap the pan once the batter is poured to ensure the batter is sits equally and remains air bubble free. Bake it in a pre-heated over at 180 deg C for 30-35 minutes. You can insert a tooth pick at the center, if it comes out clean, then that means it is baked.

Let the cake cool down at room temperature . To add the jam glaze you can warm (on sim flame)  3 tablespoons of jam (I used Kissan strawberry blast, you can use whatever flavour you want) with 1/2 tablespoon water and add 1 teaspoon starch. This mix needs to thicken a bit. Once it gets a little thick, it can be spread on the cake. I also added some white choco-chips and fun-fetti! The end result yummy and soft vanilla sponge cake!