Eggless Vanilla Cake

Ingredients:

• Plain Flour/ Maida: 1.5 cup
• Sugar: 3/4 cup
• Baking pwd: 1 tsp
• Baking soda: 1/2 tsp
• Cornflour: 3 tbsp
• Oil: 1/2 cup (or melted butter: 1/2 cup)
• Curd: 1 cup
• Vanilla essence: 1 tsp
• For icing:
• Juice: 1/2 cup
• Double cream Extra thick (fat content: 22 %):  600  ml 
• Sugar:  3/4 cup (approx)
• Vanilla essence: 2 tsp

Method:

1. Dry flour mixture: Seive Maida, cornflour, baking pwd and baking soda.
2. Mix curd and sugar well in a bowl. Add oil and vanilla essence.
3. Slowly add dry flour mixture and mix well.
4. Preheat oven 180 deg for 10 mins.
5. Grease the tin and lightly dust with flour.
6. Pour the mixture and bake for 35-40 mins.
7. Let it stay for 5 mins.
8. Put the toothpick in the cake, if it comes out clean then the cake is baked properly.
9. Cut it from centre in two parts.
10. For fresh cream icing:
• Mix all the ingredients (except juice) of icing in bowl and beat well till it becomes little thick.
• Put it in fridge for 10 mins.
11. Decoration:
• Moist both the halves of cake with juice. Put 3-4 tbsp of cream on one half. 
• Put another half on it. Apply cream all over the cake. Let it rest in fridge for 10 mins.
• In a piping bag, put cream and decorate the cake.