Wednesday, October 28, 2009

Paper-Lined Sponge Cakes

I am totally in love with these sponge cakes. This recipe is a keeper! Hubby bought me some when we were in Cali because he knows I like sponge cakes, but I have to say these taste so much better (soft, light and spongy). The idea of baking in paper cups is brilliant. I always wanted to make these, but didn't have tall muffin cups so when I found this recipe, I was ecstatic!!!!

Servings: 8 pieces in 3" x 3.5" tall paper cups
5 egg yolks
30g sugar
1/4 tsp salt
1/2 - 1 tsp vanilla esssence

55g warm corn oil / melted butter
60ml warm milk

80g cake flour
20g corn starch
1/2 tsp baking powder

5 egg whites
50g castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.

Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup.

Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.

The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.


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