Sunday, January 8, 2012

Old-fashioned Sponge Cake

During my childhood, we usually enjoy the simplest things to eat. A basic sponge cupcake was a no.1 tea time snack for everyone. It has a light spongy texture. So light and not too sweet to enjoy with our favorite teas or coffee.

And so to relive my childhood and also letting my baby enjoy it at the same time, I started seaching for these simplest recipe.

I found this recipe from Held by love, Baked from scratch which she called Paper-lined sponge cake. A "retro/oldies' kinda cake.

I'm amazed by the simple ingredients and so simple steps. And the texture of this cake is soooo good that its's even good to eat it on it's own.

To bake this, we either need a paper cup lined with parchment paper in each and every one of them to create a high cylindrical cupcake as this cake needs to rise. Me being lazy practical , I bought a high cup muffin tray from IKEA which look like this.

Old-fashioned Sponge Cake
( I seriously forget how much this batch made but if I'm not mistaken it was about 30 minis )

4 eggs

100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter

  • Put all the ingredients except the melted butter into a mixing bowl
  • Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8″ on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  • Add in melted butter at this stage and mix in thoroughly.
  • Line some papercups with into the muffin pan.
Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Like mushrooms sprouting out from the oven.

 Nothing else beats this fluffy cake during our afternoon tea time.

2 thumbs up for me!

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