I prepare Vanilla sponge cake to make layers for Tiramisu, an Italian dessert. Tiramisu filling has Cheese and Whipped Cream (butter rich contents), so i usually prefer making the base cake an Eggless and butterless one. Here is the detailed procedure for making this simple and soft/sponge cake.
Use Exact Measurements otherwise cake texture may vary
All Purpose Flour/Maida – 1 n 1/2 Cup
* Thick Curd/Yogurt or Sour Cream – 1 Cup (If using reduced fat/watery yogurt then take 1 n 1/4 Cups of Yogurt and add 2 tbsp of milk powder or 2-3 tbsp of soft butter)
Baking Powder – 1 n 1/2tsp (I use double acting) **
Baking Soda – 3/4th tsp (I use double acting soda) **
Pure Vanilla Extract – 2tsp (You can use cardamom powder instead)
Granulated/Regular Sugar – 1 Cup or more
Milk – 1/4 Cup (Optional)
Salt – Pinch
* If Yogurt is not sour you can add 2tsp of lemon juice.
** If using usual baking soda and powder, add it in the yogurt and beat, other process are same as mentioned below.
Pressure Cooker Cake/Tea Kadai Cake – http://www.nithaskitchen.com/2013/05/tea-kadai-cake-basic-pressure-cooker.html