Basic Sponge Cake

 
 
I baked this cake for few times and really delighted with the cake texture: soft, light & spongy. Thanks Sonia for the recipe :)
 
 


Ingredients:
4 Egg yolks (large)
20 gr Caster sugar
50 gr Oil
60 gr Milk
1/2 tsp Vanilla extract
90 gr Cake flour

4 Egg white (large)
1/4 tsp Cream of tartar
60 gr Caster sugar

Method:
- Preheat oven to 160C **
- Lightly whisk egg yolk with sugar.
- Add in corn oil, milk and vanilla, stir to combine.
- Add in cake flour, mix well, set aside.
- Beat egg white & cream of tartar until foamy, then gradually add in sugar, beat till stiff peaks.
- Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light. Fold the balance of egg white mixture into egg yolk mixture, combine well.
- Pour batter into (see note ##) 7 or 8 inch pan, bake for 60 mins or until cook.

 
 
Note :
 
** Sonia baked this sponge cake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins.

## Sonia suggested - don’t line with paper and don't use a non-stick pan. However, my experience, I lined the paper in the pan, the cake rise well too.


 
So, why made so many times, not even see any cake posting ..... hehehehe  .... check on my next posting :)


41 comments:

  1. Oh gosh it looks super soft! The sponge recipe uses chiffon method, I can imagine how soft it is, yums!

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    Replies
    1. Thanks Honey Bee, yes this sponge cake is soft & spongy.

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  2. Thanks for your shout out. Yes , you can line paper but don't use non-stick paper. I saw you bake at 160C all the way, actually I was thinking to change to this setting too.

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    Replies
    1. Thanks again for sharing with this great recipe. I used to bake all my sponge cake using 160C in my oven. :)

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  3. I never have success rate for sponge. Time to experiment. Thanks for sharing.

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    1. I believe you can do better than me, based on your experience. You sure will like this sponge cake :)

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  4. a perfect looking one! yeah, would like to see your decorated cakes..! have a good week, doris!

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    Replies
    1. Thank Lena, you will see them soon :)

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  5. Your sponge turned out so well and looks perfect. I want to adopt this recipe too :)

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    Replies
    1. Thanks Phong Hong, you should try it and sure you will love it too :)

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  6. Hi Doris,
    Your sponge is beautifully baked.
    I can see it is very soft and spongy.
    I must try this too.
    Thanks for sharing.
    mui..^^

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  7. After whisking the egg whites you only need 1/3 portion of it??

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    Replies
    1. Hi Anon,

      We don't want to use all the stiff egg whites at one go, therefore only use 1/3 portion pour to the egg yolk mixture, stir well. After that, pour this batter mixture to the 2/3 portion of the egg whites, mix well until incorporated. Hope this will clarify the step :)

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  8. Hi,
    May i know the heat u used for ur oven is all around? Or just the bottom heat?

    Regards,
    Kennis

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  9. Hi Kennis,

    Mine is table top oven, so I used top & bottom heat. :)

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  10. hi..

    wanna ask about milk.. for 60 grams of milk, did those using milk powder? thank you.. ^^

    Naomi

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  11. Hi Naomi,

    You may use any milk. The recipe is liquid/ fresh milk. If you are using milk powder, you have to dilluted with water first, then measure 60 gr. Happy Baking!

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  12. hi, may i know whether you used fan forced oven or normal oven for the 160c temperature? tq

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    Replies
    1. Hi Shidanasir, my oven is the table top oven, ie. 26L Tefal oven OV1000.

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  13. Hi
    Can this be used to bake bdy cake n can I use 8" square tin ??

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  14. Hi Anon,
    Sure, you can bake this for your bday cake. If you use 8" square tine, I would suggest you bake 1-1/2 recipe, which use 6 eggs, then you will have nice tall cake. :)

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  15. Hi.....my cake doesn't rise as well as urs....it shrinks and create a mini valley in the middle. ....y is that so?

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    Replies
    1. Hi Anon,
      So sorry to hear that happened to your cake.

      The probability could be on:
      - the egg whites, not beat stiff enough or
      - improper mixing procedure or
      - oven too hot (out side cook, middle part not cook yet).

      You may check on youtube, on how ppl make chiffon cake, hope it may help.

      Hope that you will give a try again and success :)

      Delete
  16. Hello I want to bake this cake for my daughter's first bday cake. However I only have 9" round cake tin. Can I use 1.5times of the ingredient? And how long is the baking time to be exact? Pls advise me, thanks :)


    -Lin

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    Replies
    1. Hi Lin,

      Yes, you may use 1.5 times of the ingredient for your 9 inch round tin. Make sure you lined it higher than your tin with the baking paper (see above picture). Baking time should be around the same time, best is at 160C.

      Happy Baking!

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    2. Hi again, I baked the cake today with 1.5 ingredient and 160 temp for 1hr but my cake cracked! And after cooling it strinks ALOT. Based on your expertise do you know what happened? :( I did beat the egg till stiff peak before mixing.... but nonetheless (althou it strinks and looked really ugly) it still tastereally good! Even on its own :)

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    3. Hi Lin,
      Normally cake cracked due to oven high temperature (it could be your oven slightly hotter than mine). Maybe you should follow Sonia's to bake 140C for 25 mins then change to 170C for 30 mins on the lower rack.

      Overbaked also can make the cake shrink. My cake shrank too, but not much, if your cake shrinks a lot, you can reduce it by lower the temperature and bake it longer.

      Hope this may help.

      Delete
  17. Hi...do you have whipped cream recipe? Thx

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  18. Hi Dina,

    I don't really have whipped cream recipe. Usually I just buy ready package whipped cream, just whip it .... it's just so simple. Just like the last picture above, I just add blueberry jam in between the cream. If you prefer chocolate flavour, you may add 100gr chocolate converture into your 100gr whipping cream.
    Happy Baking!

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  19. Is your CAKE FLOUR containing baking powder? in UK i found only a light palin white flour but not sure if its the same as urs. x

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    Replies
    1. Hi Anon X,

      Cake flour / Top flour is the low protein flour, which do not contain any Baking Powder such as Self-Raising Flour. If you cannot find any similar low protein flour, plain flour is fine, you do not need to add Baking Powder in it.

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  20. Hi, just baked ur cake... and realiesed there is no mentioning in the procedure where and when to pur vanila extract... as I am a laik I would like to know it :) it;s in ur ingriedients but not in th whole procedure :) ps. must it be corn oil too? as by accident I used sunflower ...-because I didnt had corn one :( in ingriedients lists it says only oil so I bought what I bought :) Magda

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    Replies
    1. Hi Magda,

      Sorry that I missed that part. Thanks for pointing out and I already updated it, you may pour the vanilla extract together with the milk and oil.

      Actually, there is no procedure when to put the vanilla extract, cause "with or without it", it didn't really effect the texture of the cake, however the purpose is to bring out the fragant to your cake :)

      Yes, you may use your sunflower or other cooking oil, except peanut oil.

      Hope you like the cake. :)

      Delete
  21. Hi, I followed the recipe and the steps accurately. It rises very well in the oven, I left it inside the oven with the door ajar when baked. But 10 mins later it collapse or sink. May i asked why?

    Grace

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    Replies
    1. Hi Grace,
      So sorry to hear to what had happened. Did you mean that you left it inside oven once it baked? Normally only for cheesecake that you left it cool inside oven once baked.

      However for sponge cake, normally you can just invert while the cake still hot and peel off the baking paper before flipping back to the original cake position. Leave it cool before storing.

      Hope this may help.

      Delete
  22. can i use all purpose,i dont get cake flour.thanks

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    Replies
    1. Hi Sharon,
      Yes you may replace it with 95gr all purpose flour
      OR
      combination of 80gr all purpose flour + 15gr corn flour.

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  23. Would this fluffy soft yummy looking sponge cake be able to take the buttercream frosting?thinking of doing some fancy buttercream frosting but scared the cake would not hold?..any idea??

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    Replies
    1. It shouldn't be any problem with that, happy baking!

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  24. Hi, do we need to shift the cake flour?

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    Replies
    1. The best is always shifting your flour.

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