Vanilla cake is a fresh, sponge cool cake with delicious taste. Made with homemade cream and without oven. The fluffy Vanilla flavored cake simply melts in the mouth.
Heat a pan over a low fame add salt or sand.
Place the stand to elevate height and preheat the pan for 10 minutes.
Take a bowl break 2 eggs and whisk well.
Blend the sugar and cardamom and add 3 spoons of sugar powder.
Whisk until it becomes creamy.
Add 2 spoons of melted butter.
Add 1/2 cup of oil and a spoon of lemon juice. Lemon juice is optional.
Whisk well with a hand blender for a minute.
Sieve 2 cups of cake powder and a cup of wheat flour or maida.
Add 1/2 spoon of baking powder and 1/4 spoon of baking soda.
Mix well in one direction.
Gradually pour milk to make a smooth batter.
Check the consistency of batter.
Grease the oil to the cake tin and dust a spoon of flour, remove the excess flour.
Transfer the batter in the cake tin.
Spread a spoon of milk on the top of the batter. This is optional just to bake a flat cake on top.
Tap the cake tin to remove the air bubbles.
Place the cake tin in a preheated pan, bake for 30-40 minutes.
Check with the tooth pick whether it is clear or not.
If the tooth pick is clear our cake is done.
Switch off the fire. Let it cool completely.
Take a bowl add a cup of cream powder or icing sugar.
Can use any one ingredient to make cream as available at home.
Add 3 spoons of milk, prefer cold milk for better result.
Whisk with a hand blender or electric mixer on high speed until cream is thick.
Refrigerate cream for 40 minutes.
Whisk till the stiff peaks form.
Take a bowl add 2 spoons of sugar and cardamom powder.
Add 4 spoons of water mix well.
Mix well until the sugar dissolves completely.
Clear the sides of the cake with the help of knife.
Take the cake into a cake stand or serving plate.
Cut the cake into 2 or 3 layers.
Place one layer of cake in the plate.
Apply 2 spoons of sugar syrup.
Spread 1/2 of the cream.
Place the another cake layer.
Apply the sugar syrup and top with remaining cream.
Evenly spread the cream around the cake.
Refrigerate the cake for at least 10 minutes.
Smooth the cream over the top of the cake to create a flat surface.
Use a cake scraper or knife to make sure it is smooth.
Decorate with cherries or sprinkles as for your taste.
For best serving refrigerate the cake and enjoy.