Genoise Cake - Eggless

For the 8th day of Blogging Marathon #32, I am posting an international recipe starting with the letter G. This cake recipe is from France. This is usually baked as a sheet cake and is used in desserts where layers of cakes are used. This is a very simple cake and is very buttery in taste. This needs to be relished with some kind of accompaniment rather than relishing it as it is. I served it along with a dollop of home made jam. You can also use it in trifles and ice cream cakes. I used sour curd to substitute the eggs in original recipe. The cake came out so soft and fluffy. My daughter loved it.

Recipe Source: Busy Cooks
Ingredients:
Butter-1/2 cup
Caster Sugar-1/2 cup
Flour/ Maida-1 1/4 cups
Baking Powder-1/2 tsp
Vanilla Essence-1/2 tsp
Sour Curd-1/2 cup
Milk-1/2 cup

Procedure:
1. Preheat oven to 175C.
2. Cream together butter and sugar until fluffy.
3. Add in the curd and milk and vanilla and beat until combined. The mixture may look curdled but it is fine.
4. Sift together flour and baking powder in another bowl.
5. Add it to the butter mixture and fold with a whisk until incorporated. I used the beater's whisk but do not use the beater. Gently fold in the flour.
6. Pour into a greased and dusted 7 1/2" square pan.
7. Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
8. Remove from oven and place it on counter for 5 minutes.
9. Invert the cake on a wire rack and remove the tin.
10. Let the cake cool before slicing.
11. Slice and serve with a dollop of jam.