Preheat oven at 180°C.
Mix all wet ingredients Oil, Chikoo puree, Curd, Vanilla Essence, Milk in a bowl. Add sugar. Whisk well until sugar dissolves and mixtures becomes fluffy.
Sift Maida, baking powder, baking soda together twice or thrice for any impurities. Add salt. Mix well. Keep aside
Mix dry ingredients slowly into wet mixture. Fold gently.
Cut a length of parchment pepper or butter pepper long enough to line the bottom of the pan.
Pour the batter in a greased pan. Lightly tap so that batter is spread evenly and there are no air bubbles.
Bake for 30-32 minutes. Insert a toothpick, it should come out clean. Let the pan sit on counter for 5 minutes.
Flip cake and let it cool on wire rack.
Dust some sugar on top. Slice and serve with hot tea.
