1 cup of all purpose flour / maida flour
1 cup of powdered sugar
1 teaspoon of baking powder
50 gm of butter (optional)
1 teaspoon of vanilla extract
Preheat the oven to 180 C (350 F)
Seperate eggs to white and yolks.
Sift together the all purpose flour and baking powder.
In a bowl, beat the egg yolks with handheld electric whisk. Add 2 tablespoon of sugar and vanilla extract, continue to beat in highspeed until yolk mixture becomes double the volume. Keep it aside.
Clean the whisk attachment.
In an another bowl, beat the egg white with electric whisk. Meanwhile add sugar to egg white mixture. Beat in highspeed until white, light and fluffy, about 15 to 20 minutes.
Add whipped egg yolks into whipped egg white mixture, combine gently with rubber spatulla.
Add all purpose flour, baking powder mixture, melted butter (optional)and fold in using a rubber spatula until throughly combined.
Set the cake tin with greased and base- lined with greased baking parchment paper.
Pour the mixture into the cake tin, rotate the pan gently to remove any air pockets that might remain and bake on the middle shelf of the preheated oven for about 30 minutes, or until a wooden skewer or knife inserted into the middle of the cake comes out clean.
Leave the cakes to cool in the tins for 10 minutes before turning out on to wire cooling racks.
Turn the cakes the right way up and leave to cool completely.
Use a long bladed serrated knife to slice cakes into layers for filling.
Cakes can be filled with butter cream, jam, or whipped fresh cream.