Traditional Sponge Cake

Ingredients:

4 eggs

100g caster sugar

120g plain flour, sifted

3tbsp melted butter

1. Put the eggs into a mixing bowl.

2. Use high speed to whisk until frothy. Add in sugar slowly.

3. Whisk mixture until very light and fluffy, test by dripping mixture into a "O" shape. Continue to use slow speed to beat for another 3 - 5 minutes until mixture is very fine and smooth.

4. Divide flour into 3 portions and sift flour onto the egg mixture.

5. Fold flour lightly into egg mixture in ONE direction.

6. Lightly mix in the butter in ONE direction, do not over-mix.

7. Pour into a lined and greased baking tin and bake in a pre-heated oven at 180deg C for 30 - 35 minutes until cooked and golden brown.

8. Remove and leave to cool.

Basic Sponge cake using sponge cake mix

The success of making sponge cake largely depends on the amount of air whisked into the mixture. There is no fixed time for beating the sponge cake mix and eggs. It depends on the type of cake mixer used. If using small cake mixer, it is better to use cold eggs and cold water from the fridge for easy rising.

Oven: Preheat oven for 15 minutes before baking

The Recipe:

Ingredients:

250g sponge cake mix flour

4 eggs

4 tbsp water

4 tbsp melted butter/corn oil

Method

1. Put sponge cake mix flour and eggs into a mixing bowl.

2. Use low speed to mix into smooth batter.

3. Increase to high speed and beat batter until white and creamy.

4. Add water and continue to beat until light and fluffy.

5. To Test, use mixture to drip into a "O" shape and it can keep the shape for 10 seconds.

6. Use a plastic spatula and mix in the melted butter in ONE DIRECTION until well-combined.

DONT over-mix the mixture . If mixture starts to break up and turns watery, it means air bubbles have broken up and the cake texture will be coarse and hard.

7. Pour the mixture into a lined and greased baking tin, bake in a pre-heated oven at 180degC for 30 to35 minutes or until cooked and golden brown.

8. Remove and leave to cool.

Others:

Add 1 tbsp instant coffee dissolved in 1 tbsp boiling water for Mocha Sponge Cake.

Add 1 tbsp thick pandan juice for Pandan Sponge Cake.

Add 1 tbsp Orange juice and 1 tsp grated orange rind to make Orange Sponge Cake.

All the flavours are added in the last after butter.

Happy Baking!!

Simply Delicious!!

Thanks Sonia for sharing your Lemongrass, Pandan leaves Chicken recipe. Indeed it's super simple and yet delicious. I prepared the chicken and left it in the pre-heat oven and went jogging with hubby, and when we return in 45mins later, it was just cooked!!

I didn't put too much of lemon grass and pandan leaves because I wanted

to add a bottle of "essence of chicken" to enhance the taste.
I heat up the essence of chicken in the microwave oven and pour into the chopped chicken and serve while it's hot. It's really yummy!!