Sponge Cake

I saw from Mummy Eileen's FB that she had just baked a sponge cake....

Her picture of the sponge cake looks so tempting, so soft and fluffy....

I had also decided to give it a try myself....

Itchy hands me, put the cake on the middle rack of the oven and it got burnt at the inner side...

Look at the soft texture of the cake.

Simply good!!!

But Daddy asked me, "Isn't this like the 鸡蛋糕 from outside??"


Recipe from: Peng's Kitchen

Ingredient
4 eggs
130gm castor sugar
1/2 tsp salt
110gm cake flour
30gm corn flour
30gm canola oil
30gm milk
1 tsp vanilla essence

Method:
1. Sift cake flour and corn flour together and set aside. Grease and lined a 8inch square tin, set aside.
2. With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
3. Fold in sifted flour into the batter in batches until well blended.
With a spatula, mix about 1/3 of the batter with the corn 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.
4. Add in fresh milk and vanilla essence and fold in gently.
5. Pour the batter into a 8" round pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.