Chocolate Sponge Cake (Eggless)

Since many days I was planning to bake a chocolate cake, but somehow it was getting postponed.
Finally with some inspiration from dear hubby, managed to bake the cake this weekend and guess what...It was a big success :)

This is my first experience with baking the cake and I was surprised to see that it was so simple to prepare, and yet so delicious and soft

My little daughter took the honor to cut the cake and we had to sing the birthday song for her.
Within a few minutes, the hot cake disappeared from the table.

This was also the first time we were eating a hot cake. None of us gave it a chance to cool down completely ;)

Ingredients
½ cup Milk Maid.
½ + ⅛ cups maida.
⅛ cup cocoa powder.
¼ tsp baking soda.
½ tsp baking powder.
¼ cup oil.
2 tbsp powdered sugar.
¼ cup water
¾ tsp vanilla essence (optional).
Ghee for lining the tin

Procedure:
1. Sift maida with cocoa powder, baking soda and baking powder. Keep it aside.
2. Beat the Milk Maid for 4-5 minutes till it turns light and fluffy. Gradually add
sugar and again beat for 4-5 minutes till grittiness of sugar reduces. Add oil and beat well to make homogeneous mixture.
3. Add flour in 2-3 rounds. After every addition beat the
ingredients slowly. This process needs to repeat thrice. Also add little water in between.
4. Grase the tin with ghee and put the mixture in a the tin
5. Pre-heat Oxy Fryer for 5 minutes at 140° C. Keep the cake tin in fry basket and
close it properly. Keep the fryer at 140° C for 25 minutes. After 5 minutes
de-mould the cake and let it cool completely.

The delicious cake is ready.

Cover the cake with aluminum foil and you can store it in fridge.