BASIC AIRY AND LIGHT BUTTER SPONGE CAKE

THIS CAKE IS VERY LIGHT AND TASTY.ITS FULL OF AIR SO NO HEAVY FEELING.THANKS TO THE CHEF OF MOSSIMAN LONDON FOR THIS AMAZING RECIPE

BASIC AIRY BUTTER SPONGE CAKE
INGREDIENTS
.UNSALTED BUTTER-75 GM (ROOM TEMP)
.SUGAR-140 GM
.EGGS 2 AT ROOM TEMP
.VANILLA 1 TSP
.YOGHURT 75 GM
.FLOUR 105 GM(SIFTED 3 TIMES)
.SALT PINCH
.BKG PWDR 1/4 TSP
METHOD
.PREPARE A 4 INCH RECTANGLE LOAF MOULD
.PREHEAT OVEN 17O DEG CENTI
.SIEVE FLOUR WITH BKG PWDR.KEEP ASIDE
.CREAM BUTTER IN KITCHEN AID.ADD SUGAR AND CREAM TILL LIGHT IN COLOR
.WHISK EGGS WITH VANILLA
.POUR EGGS SLOWLY INTO BUTTER MIX WHILE WHISKING WITH PADDLE ATTACHMENT.
.FOLD IN FLOUR AND YOGHURT ALTERNATELY.
.POUR BATTER INTO MOULD AND BAKE IN OVEN AT 170 DEG CENTIGRADE.
POUR 1/2 TO 2/3 RDS
.BAKE 25 MINS TILL DONE AND SKEWER  COMES OUT CLEAN
.COOL ON RACK

IF YOUR MIX CURDLES AT ANY POINT,,,DONT WORRY..JUST ADD 1 TABLESPOON FLOUR AND CONTINUE