Super easy recipe to follow would recommend 40 mins if baking in a loaf tin.

Hi Lauri,
I have never tested this recipe in a bundt pan. The cake doesn't usually stick to the pan if you prepare it properly (buttering and flouring) but I'm worried if the pan design is intricate, that it may lead to trouble. My mom often bakes this exact recipe in an tube pan (like for angel food).
Let me know if you do try the bundt pan, and if it does stick, break the cake into pieces and make trifle 😉

Hi Saranya! Great questions! Many bakers favour oil because it's liquid at room temperature. This means that cakes made with oil may seem moister than those made with butter. Butter is solid at room temperature and quite hard and brittle when refrigerated so cakes made with butter can sometimes seem dryer.
This cake makes a great base for layer cakes, especially with fruit and soaking syrups, which I'd imagine both the white forest cake and strawberry cake you mention will have! It's very versatile and has a nice light texture! For example, I use it as a base for a framboisier cake (like a fraisier but with raspberries instead of strawberries).
I hope this helps! Let me know if you try the recipe!

Can i use this cake as a base cake for white forest cake, strawberry cake and so on...

And i can see many bakers using oil to make sponge cake instead butter. Does it taste good??

Please share me your suggestions on making sponge cake??

Hi, You can try banging the filled pan(or spinning it) on your counter to try and release some of that air, but if it created a crispy top, it could be an issue with the sugar not being dissolved enough, thus creating a crust on the top of the cake. It could mean you need to beat the sugar and eggs longer, or more slowly, to give more time for the sugar to dissolve. Hope that helps and that the cake is still yummy!