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Grease a 9'' by 9'' square cake pan and keep it aside.
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Take refined flour, cornflour, baking powder, baking soda and salt and sift it at least 3 times. Sifting aerates the flour and makes the cake super soft and spongy. Read why sifting flour is important to know more about it.
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In a mixer jar, take curd, Boora sugar, oil and pineapple essence and blitz it for 20 to 30 seconds. In a mixie, the job is done quickly. Alternatively, you can whip all these in a bowl too using a wire whisk. Whisk till it gets creamy.
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Take out the blended curd in a bowl.
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If using microwave convection for baking then start preheating it now. Preheat it at 170 degrees.
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Add sifted dry ingredients in it in 2 or 3 batches, mixing lightly after each addition.
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Adjust the consistency of the batter by adding milk. The quantity of milk may vary and you may need somewhere from 1/2 cup to 3/4 cup depending upon the consistency of curd used.
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Mix in lemon juice.
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Pour the batter in the greased cake pan.
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Tap it 3 to 4 times to release air bubbles, if any.
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Bake it for 30 minutes in the preheated oven.
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When baked, the cake will leave the sides and a toothpick, when inserted in it, will come out clean.
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Remove it from the oven, wait for 10 minutes. When the pan gets slightly cool, loosen the edges with a knife and invert the cake on a wire rack.
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Let it cool completely on the wire rack only. Do not cover.
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Once cooled, keep it covered in the refrigerator either overnight or at least a few hours. A cooled cake can be divided easily into parts without getting unnecessary crumbs.