Looks like i am always running out of luck when it comes to baking a good sponge cake. As i already said, i am yet to try some cakes that uses oil. This is one such (mis)adventure.
This cake uses the separation of eggs(whites and yolks beaten separately) and uses oil and water. I was very skeptical initially, but gave myself a daring bakers challenge. What is life without taking up challenges.
The cake was good but not good enough. It was more "cottony" in texture rather than "spongy" . But, i think i know where i went wrong. The pan i used was a 7 inch round pan for a 100 gm flour batter.This could be a reason (or so i think).
Any way, about the cake, as usual, my family didn't want to break my heart; they said it was good, but for me it was a learning curve. I don't like cakes filled with butter cream or whipping cream. I prefer jams and fruit preserves to coat them. This one was smothered with orange marmalade to make up for the lacklustre texture of the cake. So friends please ask the baking fairy to visit me when i bake my next sponge cake...