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Tuesday, January 3, 2012

Strawberry sponge cake

ES's birthday is coming soon... Thought of baking a sponge cake for her birthday party. Love Sponge cakes as it is not leavened with yeast or baking powder, and not too oily. But I think my skill in making sponge cake yet to improve. The earlier sponge cake that I'd bake was a bit hard and " heavy". Think I need more practice and do not repeat my previous mistakes - especially in folding and beating the egg with sugar. I referred to happyhomebaking's recipe, and glad that finally I made it this time  - It is so light and fluffy...

Ingredients: (make a 8 inche round cake)

4 eggs, bring to room temperature
100g caster sugar
4g salt
140g cake flour
30g salad oil**
30g fresh milk
  1. Sift cake flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven to 180degC or 356 degree F. Position rack at the lower bottom of the oven.
  2. With an electric mixer, whisk eggs and sugar & salt on HIGH speed for about 5 to 7mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
  3. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended.
  4. With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
  5. Add in fresh milk and fold in gently with spatula.
  6. Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely. ( I baked it with 355 degree F for 26 min )

We finished the whole cake today. ES preferred it without any sour cream, juz with strawberries... While MSLS just eat it the way I prepared for them - Sponge cake with sour cream & strawberries...

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