I had some leftover chocolate ganache from my Choco Exotic-inspired Cake earlier and hence, I decided to use it for another cake now. To do so, I first baked a plain sponge cake.
Recipe with Pictures
Makes one 6″ cake
Ingredient list:
For the Egg Yolk Batter:
- 2 egg yolks (I used eggs weighing about 65g each)
- 10g of caster sugar
- 25g of oil (I used canola oil)
- 30g of milk
- 1 tsp of vanilla essence
- 80g of cake flour
For the Meringue:
- 2 egg whites
- 20g of caster sugar
My Oven Settings:
160°C; top and bottom heat; about 16 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
2. Stir in oil.
3. Pour in milk and stir well.
4. Add vanilla essence.
5. Sift in the cake flour in batches and mix well. Ensure that there are no pockets of flour in the batter. Set aside.
6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
11. When the cake is done, remove it from the pan and cool it on a wire rack.
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Makes one 6″ cake
Ingredient list:
For the Egg Yolk Batter:
- 2 egg yolks (I used eggs weighing about 65g each)
- 10g of caster sugar
- 25g of oil (I used canola oil)
- 30g of milk
- 1 tsp of vanilla essence
- 80g of cake flour
For the Meringue:
- 2 egg whites
- 20g of caster sugar
My Oven Settings:
160°C; top and bottom heat; about 16 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
- Stir in oil.
- Pour in milk and stir well.
- Add vanilla essence.
- Sift in the cake flour in batches and mix well. Ensure that there are no pockets of flour in the batter. Set aside.
- In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
- Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
- Fold the remaining meringue into the egg yolk batter in two batches till well combined.
- Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
- Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
- When the cake is done, remove it from the pan and cool it on a wire rack.
Comments:
I think I did not mix the batter properly as there were some parts of the cake which were denser than others. I also think that I need to adjust the baking settings to make a softer cake (see the cracks!). =( PS. need to line the baking tin with baking paper (no need to grease it).
Recipe Source: Adapted from Nasi Lemak Lover
Update:
I found another sponge cake recipe, also from Nasi Lemak Lover, and tried it. Here is the result:
