This vegetarian sponge cake is just what it should be perfectly spongy with the right level of sweetness , pleasing flavour of lime and melt in mouth softness , the versatile Indian lime sponge cake is the ultimate go- to dessert for vegetarians . You can store this yummy lime sponge cake in an airtight container at room temperature for one to two days , or in fridge for 4 – 5 days . However it is best enjoyed fresh and warm when the aroma is at the peak .

Ingredients :

1 . Maida ( All purpose flour ) – 1 1/ 2 cup .

2 . Powered Sugar – 3 / 4 – 1 cup .

3 . Milk powder – 4 tbsp .

4 . Milk – 1 / 2 cup add if needed .

5 . Baking powder – 1 1/ 4 tsp .

6 . Baking soda – 1/4 tsp .

7 . Salt a pinch .

8 . Refined oil – 1/4 cup ( odour less ) .

9 . Juice of 1/2 lime .

10 . Zest of one lime .

Method :

1 . Sieve the maida , baking powder , baking soda and salt together twice . Keep aside .

2 . Grease 6 inch cake tin with oil and lined with parchment paper .

3 . Take the juice from 1/2 lime .

4 . Preheat the oven at 180 degree centigrade for 10 minutes .

5 . In a big mixing bowl combine together , oil , sugar powder and half of the milk , mix well using whisker.

6 . Add milk powder , mix well .

7 . Add lemon zest mix well .

8 . Add the sieved flour and milk alternatively . Mix gently with help of spatula in cut and fold method .

9 . Add lime juice and mix well .

10 . The batter should be of dropping consistency .

11 . Pour the batter in prepared cake tin and tap twice to remove any air bubbles .

12 . Bake in preheated oven at 180 degree centigrade for 40 – 45 minutes .

13 . Insert the tooth pick and check if the cake has baked completely .

14 . The cake is ready when it leaves the sides of the tin .

15 . Invert the tin over the rack and tap sharply to un mould the cake .

16 . Cover the cake with damp cloth , keep aside to cool and use as required .