3/4 cup castor sugar
3/4 tsp vanilla essence
3/4 tsp baking powder
1/4 tsp salt
square microwavable cake containerMETHOD:
Cut butter paper the size of the base of the tins, and fit them in. You can also grease the base and sprinkle some flour or granulated sugar over it, till well-coated. This helps the cake to come off clean from the tin. Measure the flour and sieve it on to a paper and keep aside.
Break the eggs one at a time, in a cup, and put them in a mixing bowl. Add sugar, vanilla,salt and baking powder and beat well with an electric beater till it becomes light and foamy. You will know that it is beaten enough when the mixture leaves a trail when the beater is lifted and moved above the batter. With a rubber spatula, fold in 1 tbsp of the flour with light cutting, downward, upward and outward strokes. The flour should be folded with light strokes. Add the rest of the flour in two installments. Divide the batter into the two prepared microwavable cake containers. Hollow out the center by pushing the batter from the center towards the sides of the tin with the spatula.