RUM AND RAISIN SPONGE CAKE

INGREDIENTS:
Maida     100 gms
Oil          50 ml (sunflower oil)
Eggs       2 no
Raisins    50 gms
Sugar      75 gms (powdered)
Dark rum   4 tbsp
Salt           a pinch
Baking powder   1/2 tsp
Vanilla essence    1 tsp
METHOD:
Marinate the raisins in rum for one day.
Seive maida, baking powder and salt thrice.
Separate the eggs.To the  egg yolk add sugar and beat well till pale yellow colour arrives.Add oil and beat well.
Add essence and mix well.
In another beat the egg whites till soft peaks are formed.
Add maida to the egg yolk mixture, little by little and mix well.
Now add the egg whites and just fold and mix gently.
Finally add the marinatted raisins with the rum and mix well. Pour in a baking tray and bake in a preheated oven @180*C for about 25mins or till done.

  The cake turned out very soft.For best results we cant skip the marination of the raisins.