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| Photo taken on 28 October 2015 Vanilla Sponge Cake & Charcoal Sponge Cake |
This is the Perfect Sponge Cake recipe that I simply love. Even my hubby who didn't like cakes, says this cake taste really good! It can be used to make different flavours sponge cake. I have tried vanilla, charcoal and bandung. All turned out superb!
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| I made it into a checkerboard cake for my hubby's birthday. Click here for step by step picture tutorial of how to make simple checkerboard cake. Created on 28 October 2015 |
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| Created on 10 March 2016 Simple Swampy Cake with fresh cream frosting. Swampy is one of the gators from 'Where's my water?' game. Click here to visit Swampy cake picture gallery. |
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| The Bandung Sponge Cake that I have made to surprise my son ;) Created on 10 March 2016 |
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| Created on March 22, 2016 Using this Prefect Sponge Cake recipe made 2 pandan flavour sponge cake. This is the plain one without decoration. |
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| This sponge cake need not store in the fridge, it can be kept at room temperature. That's how I packed it in my boy's snack box for him to eat during his 12pm snack. For more bento/ school snack ideas, click here, follow my page to receive daily school snacks ideas. |
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| Created on March 22, 2016 Trying out new combination - Pandan Sponge Cake with blueberry toppings. Click here to view the full recipe. |
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| Created on March 22, 2016 Pandan Blueberry Cake. My son and I love this combi! Simply delicious! Click here to view the full recipe. |
Ingredients: (Yield 2 x 6" round cake) - Basic Vanilla Sponge Cake
~ Egg Yolk Batter ~
6 Egg Yolk
30g Sugar
100g Water
1 tsp Vanilla Extract
80g Cooking Oil, I use Medella Premium Organic Coconut Cooking Oil
160g Hong Kong Flour
~ Egg White ~
6 Egg White
110g Sugar
1/2 tsp Lemon Juice/ Cream Of Tartar
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Method:
1. In a mixing bowl, use a hand whisk, lightly whisk egg yolk and sugar.
2. Stir in oil, follow by water and vanilla. Stir to combine. Sift in flour, stir until well combine. Set aside.
3. In a stand mixer, whisk egg white and lemon juice/ cream of tartar until frothy, gradually add in sugar and continue to whisk until 'almost' stiff. Lift up the whisk, you'll see a nice curve at the tip.
4. Fold the egg white into egg yolk batter in 3 batches.
5. Pour the batter in 2 x 6" round cake tin. No need to line or grease the cake tin. Gently tap the cake tin on the table top to release any trapped air bubbles.
6. Bake in a preheated oven 140'C for 25 minutes (traditional mode, 2nd bottom rack), then increase the temperature to 160'C (baking mode/ with fan, 35 minutes or until cooked)
7. When it's ready, remove from oven and invert immediately, let it cool and un-mould with spatula or hands. If you like my recipe, click here, LIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!
Recipe adapted from Nasi Lemak lover. Thank you Sonia for sharing this awesome recipe. Love it! ;)
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