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Friday, August 1, 2014

French Style Sponge Cupcake (法试海绵小蛋糕)


Finally I baked these after keeping the recipe in my 'Must Bake' folder for a long, long time.  There was no urgency to bake when I saw that the recipe yields only 6 cupcakes after all the trouble.  Actually how many you can get depends on the paper cases you are using.  I managed to get 10 pieces with these cup cases [have to make use of these cos' my sister bought for me about 1000 pieces last Hari Raya].
Like Li Ying said, these cupcakes are soft and irresistible.  Moreover, it's 'fat-free' and not too sweet. You can also add various toppings [dessicated coconut, choc-chips, grated cheese and icing etc] to these cupcakes.  Here, I used almond flakes and I prefer a 'healthier' version.
Recipe Source - '孟老师的100道小蛋糕' and tested and shared by Happy Flour
Ingredients
[makes 10 cupcakes]
2 egg yolks
30 gm castor sugar [2 tbsp]
1/2 -1 tsp vanilla essence
2 egg whites
15 gm castor sugar [1 tbsp]
30 gm cake flour [3 tbsp]
20 gm cornflour
adequate amount of almond flakes/nibs/dessicated coconut/grated cheese [anyone of your choice]


  1. Preheat oven at 175 degrees C.
  2. Sift flour and cornflour together, set aside.
  3. Separate eggs into 2 mixing bowls.
  4. With a hand whisk, whisk egg yolks, sugar and vanilla essence until sugar dissolves.  Set aside.
  5. Use a cake mixer, whisk egg whites till frothy, gradually add in sugar and whisk till stiff peaks form.
  6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
  7. The fold in 1/2 portion of the remaining meringue followed by 1/2 portion of the sifted flour, mix well and repeat the same for the remaining meringue and flour.
  8. Pour batter into a piping bag, pipe batter into cupcake cases till 80% full. Sprinkle some almond flakes or nibs on top of batter.
  9. Bake in preheated oven for 15-18 minutes.
  10. Remove cakes from oven to cool on wire rack.


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I'm submitting this post to Little Thumbs Up August 2014 Event -  Flour
 hosted by Diana of  Domestic Goddess Wannabe

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