Sift all the dry ingredients together for at least 2 times. In a bowl add all the wet ingredients and beat with blender for about 2min on low speed and 1 min on high speed.

Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until it's thick drop consistency.

Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles.

Now bake on 180°c for 10 mins and 160°c for 20mins. Insert the tooth pick in middle to check if it's baked. If baked, tooth pick will come out clean else bake for other 5 mins.

Cool the cake completely and cut into desired partition.

For fresh cream icing take bith the cream along with icing sugar in a bowl and beat it for 3 min on low speed and on high for mins. Add vanilla essence. When cream drops after a second with stiff peak then it's perfect to use.

Use brush to wet the cake partition with sugar syrup. Apply cream on each layer and cover the entire cake. Set it in refrigerator for at least 1 hour. Then roll the fondant and cover it as per your designing choices.

Note: All the ingredients should be in room temperature. Follow the instructions for perfect result.