120 gms flour
120 gms Powder Sugar
1/4 tsp Baking powder
1/4 tsp salt
2 nos eggs
30 ml milk
1 tsp vanilla essence
70 gms margrine / white butter / half Amul and margarine
The Basic Creaming method used in making most of the cakes
Separate the yolk and white of the egg.
Beat the egg whites in a clean bowl till stiff
Beat the margarine till light.
Add To the creamed margrine add yolk one at a time beating well, till mixture becomes smooth.
Add sugar and beat till light.
Cut and fold in the egg whites alternating with flour, till all flour is used up.
Add milk and mix via cut and fold method.
Spoon the mixture into muffin moulds lined with paper cakes and bake in a pre heated oven at 190 C till light golden brown in colour. Or put in a lined baking tin and bake