With the help of my friend, finally manage to video the process of making a simple sponge cake :D so fun editing the video using Window Movie Maker! pardon me for my amateur video editing...
Cool on rack with top side down
Ingredient- 4 eggs
- 130gm castor sugar
- 1/2 tsp salt
- 110gm cake flour
- 30gm corn flour
- 30gm corn oil
- 30gm milk
- 1 tsp vanilla essence
- Sift cake flour and corn flour together and set aside. Grease and lined a 8inch square tin, set aside.
- With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
- Fold in sifted flour into the batter in batches until well blended.
- With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
- Add in fresh milk and vanilla essence and fold in gently.
- Pour the batter into a 8" round pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.
Hi Peng,
ReplyDeleteToday I tried making the sponge cake, but it turned out hard and dry. Do you know what's the possible reason?
Thks
hmmm....did u beat the eggs & sugar till the volume double? yes the top crust is hard which i discard away, but inside is soft..
ReplyDeletethe cake smells good! its in my oven now
ReplyDeleteFamily loves it! Thanks
ReplyDeleteLovingkids
HI,peng. I love your video. It is so clear. It helps me a lot! At first I was unsatisfied with how my sponge cake turned,it was so coarser in crumbs (a recipe i took from other sites),since i couldn't properly fold the flour in beaten eggs using a spatula..AND now,i've seen acc. to your video,that u used a whisk,,(sigh)im now relax..Thank you for the instruction. and also,,thank you for the recipe..I will forever keep it! may u have more wonderful recipes to come!
ReplyDeletehi peng, thank you for sharing! can i check with you where you buy your mixing bowl? :)
ReplyDeletecan i double the recipe and bake in 2 8 inch tin but my oven is small, so i can only bake one tin at a time. will it affect the other cake while is sitting outside?
thank you!
Chloe
Chloe...i got the bowl from Robinson. Yes it will affect the batter if it sits outside for too long after mixing! the batter will actually deflate so better dun double the recipe and provide u have a heavy mixer to mix up double recipe also.
ReplyDeletesorry to trouble again. how should i store the cake (prevent it from drying) if im layering it and using it the next day to spread cream on it ? or should i layer it the next day? thank you for your kind help!
ReplyDeleteChloe
Chloe...after cooling u can just store the cake in a air-tight container.
ReplyDeletehello,may i know isit cannot be overbeat the egg?if overbeat then wil be how?the amount of sugar cannot be reduce?
ReplyDeleteOver eat the cake will deflate, u can reduce the sugar another 20gm.
ReplyDeletewhen the egg batter is ready,isit stil got many bubbles there?is the trail leave on mixer there got 2-3cm that means is overbeat already?if overbeat it after adding in flour will be seriously deflate isit?tis cake wil be rise many if done it correctly?
ReplyDeleteShould not have any bubbles ...should be smooth n pale. As long it leave a trail without disappearing immediate means is ready. Not possible to overbeating,, deflating only cause by overfolding of flour into the batter. You will get a at least 3" tall cake if u use a 8" round cake pan.
ReplyDelete