Sponge cake

Ingredients

1. Maida : 1 cup
2. Sugar - 3/4 cup
3. Baking powder - 1.5 tsp
4. Baking soda - 1/2 tsp
5. Butter (I used Amul salted butter) - 5 tsp
6. Oil (I used Pomace olive oil) - 2 tbsp 
7. Milk - 0.5 cup
8. Egg - 2
9. Vanilla essence - 1 tsp
10. Lime juice - 1/8 tsp

Procedure

1. Make sure egg, butter, vanilla essence and milk are in room temperature.
2. Powder the sugar in a mixer by pulsing it.
3. Separate egg whites and yolk.
4. Grease the baking pan with butter.
5. Blend butter, oil and powdered sugar till fluffy. Add little milk if required.
6. Blend in the egg yolks one after the other.
7. Add lime juice and blend for one minute.
8. Blend in the baking powder and baking soda.
9. Sieve maida well to eliminate blobs of maida.
10. Now, add maida and milk alternatively and blend well.
11. Blend egg white till stiff using electric blender. Make sure that the vessel is very clean without even little bit of egg shell or egg yolk or any dirt. This is absolutely required for the white to rise and stiffen. 
12. Add little sugar and vanilla essence into this and blend again.
13. Add to the batter. Do not use blender now. Just fold the egg white in with a spatula.
14. Pour into a greased pan.
15. Pre-heat the oven to 190 degree celcius.
16. Place the pan in the oven and bake for 35-40 minutes / till a knife inserted in the centre comes out clean.
17. Allow the cake to cool down (approximately 5 minutes).
18. Cut after it is completely cool 

Note: Few cashew nuts and tutti fruiti can be added for crunchiness.