• 1-cup maida.
• 1-cup sugar (powdered)
• 1/2-cup milk.
• 1/2-cup cream (malai)
• 1/4th tsp Soda-bi-carbonate.
• 1/4th tsp Baking powder.
• Vanilla essence (optional)
  

• 125 gm margarine.
• 125 gm icing sugar.
• Butterscotch essence.
• Food colour (optional)

• 1-cup walnuts (roasted)
• 2 tbsp Sugar.
  
  

Method:

• Beat sugar & cream (preferably with hand) for about 15 minutes.
• Add maida, baking powder & soda alternating with milk till maida & milk are over.
• Batter must have dropping consistency.
• Lightly grease the baking tin with butter & dust it with maida flour.
• Preheat the oven or cooker for 10 mins.
• Pour the batter in baking tin & bake.
• For baking in cooker, remove the whistle & ring, put some black sand in cooker & keep the tin on it at medium flame.
• To check, see at the whistle nozzle of the cooker.
• When sponge is ready, you will see some white smoke that indicates it is baked.
• It will take about 35 – 40 mins.
• When done, cool & tap gently to remove cake on siever or any wire rack.
• Cool & slit horizontally in two.
• Place one part on a plate.
• Add essence in sugar water (1-cup water & 2-tspn. sugar) & moist cake with it.
• Finally before serving decorate it with icing.

• Melt sugar in thick bottom pan without adding water.
• Add roasted walnuts.
• Pour this mixer into a greased plate.
• Crush it into granules after it cools. [Do not powder it].

• Beat margarine & icing sugar well with a beater.
• When softened, add essence & beat again.
• Spread over one part & sprinkle praline above it.
• Place the other half on it.
• Cover the cake with rest of the icing & praline.

• You can make some other cake, for instance Pista, or Black current or Almond, by the same method just by alternating the required essence & dryfruits.