servings – 10–12 slices

Portion size – 1 slice
Preparation time – 15 minutes
Baking time – 35–40 minutes

Ingredients

• All-purpose flour – 300 g

• Cornstarch – 30 g

• Baking powder – 2.5 tsp

• Baking soda – ½ tsp

• Thick yogurt (room temperature) – 250 g

• Sugar – 220 g

• Oil – 160 ml

• Milk – 200 ml

• Vanilla essence – 2 tsp

• Vinegar – 1.5 tbsp

Equipment Needed

• Mixing bowls

• Whisk or electric beater

• Measuring cups & spoons

• Sieve

• Spatula

• 7–8 inch deep cake tin

• Parchment paper

• Oven

• Cooling rack

Method

1. Preheat oven to 170°C (340°F). Grease and line the cake tin.

2. In a bowl, whisk thick yogurt and sugar until smooth and lump-free.

3. Add oil and vanilla essence, mix well until emulsified.

4. Sift together the flour, cornstarch, baking powder, and baking soda, then whisk gently.

5. Add dry ingredients to the wet mixture, alternating with milk, folding gently.

6. Add vinegar at the end and give one final gentle mix.

7. Pour the batter into the prepared tin, then tap lightly to remove air bubbles.

8. Bake for 35–40 minutes or until a skewer comes out clean.

9. Cool completely on a wire rack before frosting or slicing.

Tips 

• Always use thick yogurt—watery curd affects texture

• Do not overmix after adding flour; gentle folding keeps the sponge light

• Reduce vanilla slightly if using this sponge for Indian fusion cakes

• Ideal base for soaking syrups without turning soggy

• For tall cakes, bake at 165–170°C  (330–340°F) for an even rise