Basic Sponge Cake
Basic Sponge Cake

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Basic Sponge Cake cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at different public situations perhaps. I am certain you will see lots of people who just like the Basic Sponge Cake dishes you make.

Alright, don’t linger, let’s practice this basic sponge cake formula with 7 components which are surely easy to have, and we have to process them at the very least through 8 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Basic Sponge Cake:
  1. You need 3-4 for Eggs *room temperature, separated Whites and Yolks
  2. Prepare of *Note: You don't have to separate the Eggs. (See Step 4)
  3. Prepare 90 g (100 ml) - Caster Sugar
  4. Prepare 90 g (150 ml) - Plain Flour OR Self-Raising Flour
  5. You need for *Note: For silky texture sponge, use 70g (120ml) Flour and 2 tablespoons Corn Starch Flour
  6. Prepare 20 g Butter *melted
  7. Get 1/2 teaspoon - Vanilla *optional
Basic Sponge Cake making process:
  1. Preheat oven to 170℃. Line the base and sides of a 20cm round cake tin with baking paper.
  2. If you use Corn Starch Flour, blend it with Wheat Flour.
  3. Using an electric mixer, whisk Egg Whites in a large bowl until soft peaks form. Add Sugar gradually and whisk until firm peaks form. Then add Egg Yolks and whisk until well combined.
  4. *Yolks & Whites Together: If you don’t want to seperate the Eggs, or you accidentally failed to separate, do not worry. You can whisk whole Eggs with Sugar. Make sure Eggs are NOT COLD. Whisk whole Eggs with Sugar until thick and pale.
  5. *Cold Eggs: To use cold Eggs straight away, place cracked whole Eggs in a bowl and place the bowl over warm to hot water. Once Eggs are warm, add Sugar and whisk until thick and pale. Make sure the mixture won’t get too warm as too much heat will cook the Eggs.
  6. Gradually sift Flour over the egg mixture while folding in with a large spoon, then add melted Butter and Vanilla (*optional), mix until just combined.
  7. Pour the mixture into the tin and gently drop it on the bench a few times to remove bubbles in the mixture. Bake for 30 to 35 minutes or until cakes springs back when gently touched.
  8. Turn out on a wire rack. Carefully peel away baking paper, then leave to cool.

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