Vanilla upside down cake is a light and a very soft cake. It is easy to make and a great favorite with children.
2 cups flour/ maida
2 level teaspoons baking powder
pinch of salt
1 cup castor sugar (ground sugar)
6 large eggs
1 teaspoon lemon juice
2 teaspoons Vanilla essence
1/2 cup refined oil or olive oil
1/2 cup cold water
Sift flour, salt and baking powder together
Mix castor sugar, sifted flour, salt and baking powder in a bowl with a wooden spatula
Create a well in the centre
Add cold water, oil and vanilla essence in the centre of the well.
Seperate the egg yolk from egg white.
Add all the egg yolks
Stir the liquid by starting to mix from the centre till all the dry ingredients are absorbed and batter is ready.
Take another bowl and put the egg whites in it. Beat with wire whisk till stiff peaks form.
Now gently fold in the mixture in the egg white till it is smooth.
Take a 10 inch diameter round dish and place a small glass base down in the centre of the dish. Place a heavy object in it. I normally put the weight of the cooker in it.
Pour the mixture into it without preparing/lining the dish.
Preheat oven to 180 degrees centigrade or 350 degrees Fahrenheit.
Bake for 50 min or till the cake is done
Remove cake from oven immediately. Remove the cooker weight from the glass.
Keep an empty sauce or beer bottle on the work table. Invert cake in tin over the the bottle and leave to cool.
Once cool pry and loosen with knife and invert on a plate. It is ready to eat.