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.
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