It smelt of cardamoms.....well with a slight eggy smell somewhere in between. This recipe will take you to those good old days.
Ingredients
- Maida - 1 cup
- Sugar - 1 cup
- Baking powder - 1 tsp
- Eggs - 6 nos
- Vanilla extract - 1/2 tsp
- Cardamom powder - 1/2 tsp
- Preheat the oven to 190°c. Line a round 9 inch baking tin with foil or butter paper.
- Sift together Maida and baking powder
- Take eggs and sugar in a large bowl, keep it over a bowl of simmering water and start beating. Start with slow speed, beat for 1 minute, move on to high speed and beat till tripled in volume. This will take around 8 to 9 minutes.
- Remove from heat, add vanilla and cardamom. Place back and beat another 5 minutes. Of this beat the last 2 minutes at low speed.
- Now to this add flour in 3 or 4 batches mixing thoroughly in between. Use a spatula and gently fold with figure of 8 movements, turning the bowl a quarter at intervals.
- Do not deflate the batter much while mixing. Mix thoroughly but gently and make sure there are no flour pockets.
- Pour into cake tin and bake for 20 to 25 minutes. Or until a toothpick inserted in the center comes out clean.
- Immediately invert on to wire rack, remove the foil and cool.
- Using an electric beater will be more convenient than mixing by hand. If you are mixing by hand use a wire wisk.
- You may have to remove your bowl of eggs from heat at intervals so that eggs dont get cooked.
- Be very gentle while folding the flour and always mix in the same direction. If you can't follow figure of 8 method, just forget it and use any convenient method. Only be careful to do it gently and in the same direction.
- Oven temperature may vary from oven to oven so set accordingly.
- Flavoring can be done according to your choice, either vanilla or cardamom. I personally prefer a combination of both for this cake.
- This cake can be used for layered cakes. In that case use only vanilla for flavoring.
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