Take half of sugar in a heavy bottomed saucepan along with a tablespoon of water.
2
Let the sugar caramelize on medium low heat.
3
Take the saucepan off heat and add 1/8 cup of water to the caramel. Be careful as there will some spluttering.
4
Keep the caramel aside to cool down.
5
Butter and line a baking dish with butterpaper.
6
In a large bowl, add oil, sugar, eggs and vanilla essence and mix till until it is light and fluffy.
7
Sift all the dry ingredients including flour, baking powder, baking soda and salt.
8
Add the sifted dry ingredients to the egg sugar mixture in batches of 3 until it is fully incorporated, Do not overmix or else the cake will not rise and turn hard.
9
Pour the batter into the greased mould and place it into a preheated oven at 180 degree Celsius for 35 to 40 minutes. Checked the cake using a skewer.
10
If the skewer comes out clean, let the cake rest in the cake tin for 5 minutes and then remove it from the tin.
11
Note: Please do not try to remove immediately after taking it from the oven because it will collapse due to the sift texture,.
