SPONGE CAKE WITH PRALINE

Prepared this simple cake for MIL's b'day last month. Sorry for posting it now.It should have been done earlier.This recipe doesnt use baking powder and butter.The fluffiness comes from eggs.We need to beat eggs well, to incorporate air into it.

INGREDIENTS :

For Cake:

Maida    150 gms

Sugar     150 gms

Eggs       3 no

Vanilla essence   2 tsp
For Sugar syrup:
Sugar  1/2 cup
Water  1 cup
Mix  well till sugar dissolves and keep aside.
For Praline :
Suagr 1/2 cup
Butter 1 tbsp
Cashews  1/4 cup
Heat sugar till it changes to brown colour. Switch off the stove add cashes and butter. Mie well and pour in a greased plate. cool it completely. Crush with the rolling bin.Keep aside.
Butter cream for icing:
Butter  100 gms @room temperature
Icing sugar  200 gms
Vanilla essence  few drops
Beat  butter and sugar till smooth and fluffy. Add vanilla essence and mix well.
Colours can be added to this for icing the cake.
METHOD:
Grease and flour the baking tray. Preheat the oven @ 180*C.
Sift  maida thrice.Powder the sugar.
Beat eggs with sugar till the mixture is  in pale yellow colour and flows like ribbon.
Add maida and mix well for about 3 minutes.Add essence and mix well.Pour in the baking tray and bake  @ 180*C for about 25 mins or till done.
Cool the cake completely and cut into  three layers.
Assembling:

Keep the first layer and sprinkle the sugar syrup. Apply butter cream and sprinkle the praline. Now keep the second layer and repeat the procedure.After keeping the third layer apply buttercream all over the cake evenly. The cake is ready for decoration.I did simple decoration with star nozzle. Carefully sprinkle the praline at the sides of the cake.