It's been awhile i haven't posted any new recipe. Actually, school works keep me busy all the time, even in the weekend, instead of baking, i have to clean up messy stuff around the house. Luckily, i don't have to go 2 school for 5 days because of thick snow outside...yayyyy meee!!! I finally came up with the paper-lined sponge cake. There are various recipes i found and tried but not successful indeed.I failed 2 times already because of the pictures i saw make me eagerly rush to the kitchen without any consideration. Those failures remind me to be more cautious this time. I elaborated every site and brought into comparision of different measurement and ingredients.In the end, i came up with the fastest and easiest ways to bake this beautifully spongy and fragant cake.You can prefer to the "JoDeliBakery" for more specific instruction.
Preparation time: 15mins
Bake time: 18-20 mins
make : 6 cupcake
-5 eggs, separated
-100g caster sugar
-70g all-purposed flour
-1/2 tsp baking powder
-30g melted unsalted butter/corn oil
-30g olive oil
-30g olive oil
-1 tsp vanilla essence
- Prepare 8 5x8" cup. Cut 8 square pieces of baking paper large enough ( i used 19x19cm squared paper)to fit into each cup. Place a piece of paper centred on top of a mould and put another cup on it, press down. Continue stacking the rest of the papers and cup, set aside.
- Preheat oven to 180°C.
- Sift cake flour, baking powder and cornstarch together
-Beat egg whites with pinch of salt until soft peaks
-Gradually add the caster sugar and beat until stiff.(as seen in the pix below)
-Beat the egg yolks and vanilla essence lightly and add into the beaten whites, fold in with a spatula. Sift the flour mixture into the egg mixture, fold in lightly and quickly
-Add the melted butter, fold in until well combined.
-Unstack the paper-lined moulds, place the moulds on a baking tray. Pour the batter into the paper-lined moulds to about 80% full.
-Bake in preheated oven for 20-25 minutes.