Preparation time : 5 min
Cooking time : 45 min
Serves : 4
Ingredients:
- Curd - 1 cup
- Sugar - ¾ cup
- Baking soda - ½ tsp
- Baking powder - 1¼ tsp
- Maida / All-purpose flour - 1½ cup
- Oil - 1 cup
- Vanilla essence - 1 tsp
For cream:
- Heavy cream - 20 oz / 600ml
- Sugar - 6 tbsp
- Vanilla essence - ¼ tsp
Procedure:
- Take a large mixing bowl, add curd and mix well until its soft
- Add sugar to the beaten curd and beat it with a whisk. The sugar gets completely dissolved in the curd
- Now add baking soda and baking powder. Stir slowly and leave it for 2-3 min. It will become a frothy
- Add vanilla essence and oil. Stir it slowly so that the froth remains.
- Sieve maida separately to avoid lumps. Now add maida little by little into the mixture stirring very slowly.
- When all the maida is mixed well, it comes to a batter consistency
- Grease the baking tray with oil and sprinkle maida. Pour the batter into a thin sheet in the tray.
- Preheat the oven for 10 min to 400 deg F / 200 deg C and then place the baking tray in it and bake it at 350 deg F / 175 deg C for 5 min. Once it is baked, take out the tray and allow it to cool for 20-30 min.
- In a large bowl, mix heavy cream, sugar and vanilla essence. Beat them with the whisk until it form peaks.
- Now spread the cream over the cake and roll it using a foil. Keep it refrigerated for 5-6 hrs.
- Take out the cake and cut it into slices and serve