• 4 eggs
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1 tbsp vanilla essence
  • ¾ cup of oil
  • ¼ cup milk
  • 1 ¼ cups Unga wa Dola All-purpose flour

  1. In a bowl crack the eggs, add sugar, baking powder and mix.
  2. Add vanilla essence then mix until it is fluffy. Add the oil and milk then mix.
  3. Add flour in bits as you mix it until you get a good consistency.
  4. Pour your cake mix into a baking tin.
  5. Place a large sufuria on your jiko. Place 3 stones inside the sufuria and let it pre heat for
    5 minutes.
  6. Proceed to place your baking tin, in the large sufuria on top of the 3 stones then cover the
    large sufuria with a lid.
  7. On top of the lid place some hot charcoal to bake the cake from the top as well.
  8. Let your cake bake for 50 minutes then use a toothpick to make sure the inside is baked as
  9. Once you’ve ensured it is baked through, remove your baking tin and let the cake cool down.
  10. Enjoy your Dola sponge cake with some tea!