Tuesday, September 29, 2009

Traditional Sponge Cake

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.


Sonia said...

?? I have left a comment earlier, why it dissapeared? strange ..

Sonia said...

oh, sorry, this is traditional sponge cake, i confused on the title, hahaha..

Sonia said...

I like this way, not using sponge cake mix.

Annie said...

Sonia, i think something is not right!! hehe because of the quake in Sumatra?? see the time you posted is on 30/9 6.40am!!!

Sonia said...

my time setting ok, check you time setting and see.

Bakeling said...

Just let you know that I have made the sponge cake mix successfully after one of the aunty taught me how.

So ,the mistake I had made :
1. The mixer speed is not fast enough and the beating time is not long enough due to the mixer power(philip, not Kitchen aid) !

2. The previous temperature I used is lower first but the sifu taught me to use upper and lower heat together.

Thanks for your sponge mix information after seeing me making the failure one. That's very kind of your to publish to post I need !