Simple sponge cake

Light, soft and fine texture, that’s what I like about Sponge cake. It’s the very first cake I tried baking when I got my oven.

Looking back…it’s not an easy cake to begin the journey into the world baking as compared to the traditional butter cake. Strangely enough, I was not deterred by the difficulty. I kept trying to improve and kept reading up on the tips.

And, so… my lovely supportive family had to endure the 3 sponge-cake-sessions a week! Feeling guilty, I added different flavours to create varieties!

I’ve always preferred sponge cake as it’s not oily, but then now I’ve come to appreciate butter cakes. 

As women, we are allowed to change, right?…Hehe!

After trying a few different recipes…erhhmmm…more than a few, actually…pretty elusive, huh? 

This is still not perfect but it didn’t rise as high as expected but I like the fine texture and springy cake. This is the recipe I'm using,

5 eggs (Grade A)

95g caster sugar

110g flour

1.5 tbsp sunflower oil

2 tbsp milk

1 tsp vanilla extract

1.   Line the base and lightly grease the base of an 8-in square cake pan

2.   Beat eggs till creamy

3.   Add in sugar and beat on high about 8-10mins till egg mixture becomes very light colour, volume almost double and does not fall like runny eggs

4.   Add in twice sifted flour

5.   Beat for 1-2 mins on low till mixed

6.   Mix 1 scoop of batter in a small bowl with oil and milk and then gently fold the mixture back into the remainder of the batter

7.   Pour batter into pan, level

8.   Bake for about 35-40 mins at 180°C

9.   Remove from oven when top is golden and remove from pan, let cool on wire tray.

You can slice and ice it when cool, or slather with fresh cream, add fruits, slice and use as base for cheesecake …or just have it with coffee/espresso.

Enjoy!

Just me,

Rita