For Sponge -
2+1/4 cup maida
1+1/2 cup powdered sugar
½ cup oil
1+1/2 tsp baking powder
½ tsp baking soda
1 tbsp vinegar
For Custard –
250 ml milk
4 tbsp sugar
4 tbsp custard powder
For decoration-
1 cup non dairy whipping cream
Fresh flowers
Fresh fruits
Chocolates

Grease a 8x8 inch cake tin with oil and place a parchment paper.

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For sponge mix powdered sugar, oil in a bowl and beat for 2 minutes.

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Place a sieve on bowl. Add maida, cocoa powder, baking soda and baking powder. Sieve in oil + sugar mixture. Gradually add water/ milk and prepare cake batter. Add vanilla essence and vinegar in cake batter, mix gently.

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Pour cake batter in prepared tin, bake in a preheated oven for 35-40 minutes on 180 degree.

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Meanwhile prepare custard. For custard mix milk, sugar, custard powder in a sauce pan. Cook till all the mixture become thick. Switch off the flame. Stir continuously and allow to cool completely. Beat the custard with beater. Keep aside.

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Take out the cake from oven. Check with toothpick. Allow to cool for 30 minutes. Demould the cake and allow to cool for 30 minutes. Slice the cake with a knife. Now place a cake slice on cake board. Place a cut out made of paper on cake slice. Cut the cake in shape of D. Repeat the process with second cake slice.

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Whip non dairy cream till stiff peaks. Add custard and mix with electric beater.

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Place a round tip nozzle in a piping bag, fill with prepared cream.

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Place a slice on cake board, pipeout with custard cream on cake slice.

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Place second cake slice gently on first cake slice and pipe out with cream.

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Decorate the cake with fresh fruits, flowers, candies and chocolate.

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Our beautiful monogram cake is ready.

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