BUTTER SPONGE CAKE - WITH EGG..

I have been in the quest for BUTER SPONGE CAKE.. like i had in Pune from Spicer College Bakery..
Finaly managed: USED MY AJJI's RECIPE with few changes

INGREDIENTS:
Maida - 1 1/2 cup (200 gm)
baking powder : 2 tspn
Amul Butter : 3/4 cup / 200 gm
Powdered sugar : 3/4 - 1 cup
eggs : 4 nos
cold milk- 5 tbspn or more as required
vanilla essence -1/2 tspn

METHOD:

1. Preheat oven to 175 deg cent. Grease, flour and line with butter paper an 8" tin
2. Sift together (thrice is what Ajji said) maida and baking powder
3. Seperate the egg whites and yolk.
4. Beat the egg whites till stiff
5. Add 1 tbspn sugar to yolks and beat till creamy
6. Beat butter and sugar till creamy
7. Add vanilla essence
8. Add half egg yolk and beat
9. Add dry ingredients in parts alternating with cold milk and yolk
10. Fold in egg white
11. Pour in tin
12. Keep foil paper under tin and bake for 45-50 min at 175 or 60 min at 160
13. if you want flat non-crusty base, cover with foil paper
14. cool in semi-opened oven for 5 min and then bring out
15. demold after 15-20 min of cooling and set on cooling rack.
16. ENJOY

MANGO CUSTARD

Ingredients
Milk- 2 cups
Thick Mango pulp- 1 cup
Egg-2
Sugar- 1/2 cup
Vanilla essence-1/2 tsp
Corn starch- 11/2 tsp

Peel and puree the mangoes and keep aside. Bring milk to a boil and switch off the flame. Whisk together eggs, sugar and corn starch until well combined. Now add hot milk little by little and combine well. Transfer the contents into a double boiler and cook in a low flame . Stir constantly for around five minutes. Add in vanilla essence and switch off the flame. Let it cool and gently stir in the mango pulp. Cover and chill in refrigerator for two to three hours. Garnish and serve.