I prepared a cake, it is a successful cake, but as I do not know how to cut it across, it make my cake cut with unevenness. I tried to decorate the cake into a simple Victoria Sponge cake, I discovered that my cream is not fresh and I do not want to proceed with the decoration, that make the images very unattractive in this post. I wish to apologize of the ugly pictures.
I have many Chinese style sponge cake recipe but I am lacking a basic western sponge cake recipe that I can use as the base of preparing birthday cake. So I have decided to blog this simple recipe for purposes of future preparation of creamed cakes.
There is nothing to shout about this basic recipe. This is a recipe I extracted from my respected blogger: Aunty Yochana’s Traditional Sponge Cake. I always has trust on her recipe and her recipe never failed me. I saw that she had prepared a lot of birthday cakes and she said that she basically used this cake for her cream based cake. I do not think I need to search further since her recipe always suit me.
I give it a try and the cake was beautifully done. Unsure of the reason, there is a slight crack at the top but to me, that is totally not obvious. It is a flat top cake and hence if it was used for cake decoration, there is no wastage having to cut off the top part of the cake.
I personally felt very unhappy with my cake cutting skills and I do not think I am able to convince you that this is a nice and soft cake. Well, just like other recipes, I will share the recipe first and when I redo the recipe, I will upload better pictures.
WHAT IS REQUIRED
Recipe adapted from: Traditional Sponge Cake
Servings: Prepare One 9” round sponge cake
- 7 small eggs (50 grams)
- 185 grams of cake flour
- 185 grams of castor sugar
- 50 grams of corn oil or other cooking oil
STEPS OF PREPARATION
- Line a 9” diameter cake tin with some baking paper.
- Pre-heat the oven to 175 degree Celsius.
- In a whisking bowl of a standing mixer, crack the eggs, put the sugar and beat the eggs until volume expands to at least 2 times and reach ribbon stage which took about 8-10 minutes at high speed. Ribbon stage means when you took out the whisker, the beaten eggs drip slowly instead of flowing down. Sift in the flour in 3 stages.
- Use your palm or a spatula to fold the flour lightly and swiftly. Add in the corn oil in between . As the beaten eggs are very sticky, if you found some rough flour settle at the bottom, use hand to press it against the wall to ensure there is no flour crumbs. Transfer the batter to the cake tin and bake in the pre-heated oven of 175 degree Celsius for 40-45 minutes or until a skewer inserted into the centre comes out clean. Cool completely before slicing it apart for cake decoration.
There is nothing much to highlight about this recipe. The most important points are the eggs must be well beaten until ribbon stage and folding shall be light such that the beaten eggs do not deflate. This cake is also a rather healthy cake for breakfast or teatime though personally I prefer Chinese style of steamed sponge cake.
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- Bacon Cheese Croquettes (培根芝士炸丸子)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 3,348,854 hits