Ingredients:

• For sponge cake:
• 2 – eggs
• 1/4 cup – Sugar
• 1/4 tsp – vanilla essence
• 1/2 cup – self-rising flour (sifted)
• 1 tbsp – water
• 1 tbsp – Butter
• For whipped Cream: 1 cup – whipped Cream
• 3 tbsp – icing Sugar
• For topping:
• 7 – large strawberries (stemmed and halved)
• 15-16 – Mint leaves
• 1 tsp – confectioner Sugar

Method:

1. For the sponge cake: Grease the sides of an 8-inch glass pan with butter.
2. Lightly flour the sides and line the bottom with a cut-out of parchment paper.
3. Beat the eggs, sugar, and vanilla essence at high speed in a bowl over boiling water on a stove.
4. When it triples in volume, remove from the flame and beat for an additional 2 mins.
5. Mix in half the flour with a wire-whisk.
6. Microwave the butter and water until the butter melts and add 1 tbsp into the batter.
7. Mix in the remaining flour and add the remaining liquid.
8. Pour the batter into the pan.
9. Cover with a plastic wrap and poke a hole in the centre to release the steam.
10. Place a rack on the turntable; place the cake pan on the rack and cook on LOW for 12 mins.
11. Remove the cake from the pan and let it cool on a rack.
12. For decorating: Beat the whipped cream and sugar until it becomes stiff.
13. Place the sponge cake on a plate and top it with the whipped cream, letting the cream drip over the side.
14. Place the strawberries on top and garnish with mint leaves.
15. Put the powdered sugar in a tea strainer and sprinkle over the cake.

Recipe courtesy of Nomita Khanna