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Grease a 6'' round cake pan and keep it in the freezer. This avoids cracking of the cake while baking as sides of the cake, being cold, are not heated up soon.
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Sift wheat flour, cornflour, baking soda and salt at least 7 to 8 times. This ensures aeration and makes the resulting cake light.
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Mix in walnuts so that they are coated with flour. This is done to ensure that walnuts do not sink at the bottom of the cake and are distributed evenly. Keep it aside.
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In a mixer jar, take jaggery powder, coffee powder, warm water and oil. Blend it for a minute or so till everything dissolves fully. If doing it manually then take sifted jaggery otherwise even tiny lumps of jaggery will spoil the texture of your cake.
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In a big bowl, put jaggery-coffee mix and add milk to it. Add 3/4 cup milk only. Add the rest 1 tbsp of milk later if the batter is too thick.
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Mix in sifted flour in 2 or 3 batches using cut and fold method. Ensure that the batter is smooth and is of ribbon consistency.
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Keep it aside for 10 minutes.
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Start preheating microwave convection at 170 degrees.
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After 10 minutes, add vinegar to the cake batter, mix it with light hands and pour it into the greased cake pan.
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Tap the cake pan to release air bubbles, if any.
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Bake it for 35 to 40 minutes or till a skewer inserted comes out clean.
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Take out the cake pan and wait for 10 minutes or so.
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Invert the cake and let it cool completely on a wire rack.
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Once completely cool, keep it in an airtight container in the refrigerator overnight or at least for 2 hours. This avoids crumbs while cutting the cake for frosting.