Eggless Rava (Semolina) Sponge Cake

Steps

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1. 1
   In a mixer jar, combine the semolina, sugar, fine sugar powder, wheat flour, oil, and ghee.
   ▶ ≈0:33
2. 2
   Add the baking powder and baking soda, mixing them in.
   ▶ ≈0:59
3. 3
   Pour in the warm (previously boiled and cooled) milk. Take a spoonful of the mixture and grind it with the vanilla essence (or other flavoring), then mix it back into the batter until well combined.
   ▶ ≈1:12
4. 4
   Grease an 8-inch cake tin generously with oil and line it with parchment paper (or oil the pan and dust with flour instead of using paper).
   ▶ ≈1:32
5. 5
   Pour half of the batter into the prepared tin and sprinkle a handful of mixed dried fruit evenly on top.
   ▶ ≈1:44
6. 6
   Take a small saucepan (use a stand if you don't have a stovetop ring) and preheat it on high heat for about 10 minutes.
   ▶ ≈1:57
7. 7
   Once preheated, place the cake tin inside, cover, and bake on low-medium heat for 30–40 minutes. If using an oven, preheat to 150°C for 10 minutes, then bake at the same temperature for 30 minutes.
   ▶ ≈2:07
8. 8
   After about 35 minutes, open and check the cake — if the center still looks pale/uncooked, cover and bake for another 10 minutes.
   ▶ ≈2:26
9. 9
   Check doneness by inserting a skewer or knife into the center — if it comes out clean, the cake is done; if batter sticks to it, bake for another 10 minutes.
   ▶ ≈2:40
10. 10
    Remove the cake, take off the parchment paper, and let it cool slightly before slicing and serving — or let it cool completely, flip it out onto a plate, peel off the bottom paper, then slice.
    ▶ ≈2:52