Firstly take half cup milk add coffee granules & vinegar set aside to curdle.further whisk jaggery powder & oil until it’s slightly creamy now add in vanilla essence & milk mix it nicely gradually mix all dry ingredients together roll tutti frutti in the dry flour mix and start to add with wet ingredients in batches whisking in one direction.add the coffee mix.

Until the cake is being baked let’s prepare instant honey cream frosting simply add fresh cream whisk until slightly creamy add honey and food colour mix well and it’s ready let it rest in refrigerator.further remove the cake from microwave let it cool down to room temperature then simply remove the ring our moist cake is ready give it a quick milk wash

Finally remove the cooking sheet and set the cake on a cake board carefully as it’s very moist and spongy now spread the honey cream frosting and garnish with a tablespoon of honey drizzle it randomly and I have used it’s cake crumbs from the leftover in the cake tin and garnish it accordingly.refrigerate it & serve it cool.