[Easy to Succeed] Basic Sponge Cake 容易成功的基础海绵蛋糕

 

I was attracted by Angel's lovely cake [here] when I was looking for an easy to succeed Sponge Cake recipe.  Like her, baking sponge cake is something I fear compared to other cakes.  I was afraid the cake may not be soft, fluffy or even rise.  She gave me the inspiration to try baking this cake using her recipe which she saw from this Chinese food Blog [君之].  

It was a success for me as the cake turned out well, no cracks and I could remove the cake from the pan with bare hands. My hubby requested for the cake to be given to my mother in-law, why? Only good cakes can be given to his mother, lol!   So if you happen to see that the cake is for my MIL, then the recipe is a keeper.   But each of us stole a piece to try, hehehe! Perfect.  

The cake is spongy, soft and moist.  The sweetness is alright to me.  I'll be trying another with chocolate flavour.

Recipe Source - Cook.Bake.Love [with slight modifications]

Ingredients
[use 7" loose base round baking tin]
4 medium egg yolks
40 gm castor sugar
40 gm melted butter
1 tsp vanilla essence [optional]
106 gm cake flour - sifted
4 medium egg whites
65 gm castor sugar 

1. In a bowl, beat egg yolks and sugar until light, add in melted butter and vanilla essence.  Mix well.
2. In a mixing bowl, whisk egg whites till frothy and add sugar in 3 additions.  Beat until soft peaks.
3. Fold 1/3 of meringue into egg yolk mixture and mix well.  Return the batter to meringue, fold in using a rubber spatula.
4. Sieve in flour and fold in using a rubber spatula.
5. Pour into prepared tin, baked in preheated oven at 140 degrees C for 25 minutes, then increase to 170 degrees C and bake for a further 20-25 minutes or until cake is done [Angel baked the cake for 30 minutes at 175 degrees C].
6. Remove cake and drop the pan from a height of 20 cm onto table top [this is to prevent the cake from shrinking when cooled].  Invert cake to cool on wire rack before removing from pan.
7. Slice cake to serve.
   
   
   

   
   
   

   
   
   

   
   
   

   

Notes:

1. The height of this cake using 7" pan is 6 cm.
2. Use loose bottom baking tin, no need to line of grease.
3. Add 1/2 tsp of baking powder to the flour - optional.
4. For chocolate flavour, replace flour with 26 gm cocoa powder.
5. Can use 8" round cake pan or two 6" round pan - as per Angel's recipe.

I'm submitting this post to Little Thumbs Up June 2014 Event - Butter

hosted by Jozelyn of Spice Up My Kitchen