Saturday, May 2, 2009

Sponge Cake

I made this for our supper snack. Just plain sponge cake. It was so soft and light we finished up the whole cake in a jiffy! Sometimes, plain is best.

Sponge cake is one of the simplest recipes to follow. The main ingredients are eggs, sugar and flour. It's perhaps the most versatile cake because it's used as the base for many cream and/or fresh fruit cakes.

Sponge Cake
(from here)
- 4 eggs
- 100g cake flour
- 100g castor sugar
- 12g spongecake stabiliser
- 25g milk
- 90g melted butter 

1. Put all the ingredients except the melted butter into a mixing bowl.

2. Beat everything on high for at least 7 mins until stiff and creamy (aka “ribbon stage”). 

3. Add in melted butter at this stage and mix in thoroughly.

4. Pour into a 9-inch lined baking pan and bake at 190 degree celsius for about 20 mins or until a test skewer comes out clean. When done, remove the cake immediately and leave it on wire rack to cool.

25 comments:

  1. Hi there,

    I would like to know what you mean by melted butter? Thank you =)

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  2. Swee Leng: Measure out 90g and then melt it, either using a microwave or place it in a dish over steam.

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  3. Chan in San FranciscoAugust 29, 2009 at 3:20 AM

    What is sponge cake stabilizer? Can I use Cream of Tartar? I'm in San Francisco so not sure if they sell anything specifically called Sponge Cake Stabilizer.

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  4. Hi Chan, Sponge Cake Stabiliser is known as Ovalette and to my knowledge, no one outside of Asia has ever heard of it! :) You can actually omit it, the cake will not be affected much ... probably a little less soft. Some people omit it because they don't want preservatives/chemicals in their cakes, and Sponge Cake Stabiliser being an emulsion, falls into that category, I guess.

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  5. Chan in San FranciscoAugust 30, 2009 at 11:42 PM

    Mum's coming to San Francisco from Singapore for Christmas. Ovalette is going on her list of things to bring!

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  6. Thank You for sharing this recipe. I have been looking for a simple sponge cake recipe for a long time. BTW where can I get the spongecake stabilizer?

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  7. Hi,

    I baked this cake but after cooling, the height shrink by half!!!!

    Can you advice me what went wrong?
    Could it be I didn't beat the batter long enough? (I beat it for 7mins on high as per your instruction)

    Must I remove the cake from the pan and invert it for cooling on the wire rack?

    Swee Cheng

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  8. Hi,

    I tried out the recipe as stated.

    I was a bit apprehensive since the previous sponge cakes recipes I tried always asked to separate yolks and whites, beat each separately then combine.
    It said that fat would interfere with the air mixing in the whites.

    I would like to say this recipe somewhat works?

    I used 1 and 1/2 times of ingredients stated and made a 6 inch cake and a 10 inch cake.

    For my 6 inch cake it turned out pretty perfect, no deflating.

    But the 10 inch cake the cake deflated and now there's a ring of about 1cm taller around the sunken centre.

    It doesn't trouble me much, as the cake is quite a thin layer, I don't mind shaving off and doubling it in 1/2.

    However, I would like to consult as to why this deflation occurs?
    Only in my 10 inch cake tin?
    I baked both cakes together at the same time too.

    Could it be due to there being not enough batter in the 10 inch cake tin?

    Thanks
    Tesun

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  9. Hi Tesun

    I honestly have no idea. I am a novice when it comes to baking. Maybe you could pose this question to bakingmum, from whom the recipe originated from. She's a very experienced baker.

    Here is a possible explanation, taken from http://www.deliaonline.com/how-to-cook/baking/all-about-cake-tins.html:
    "Cake tins are of paramount importance. The reason for so many failed cakes is that the size of tin was incorrect for the mixture. Whenever I hear a tale of woe, it's the first question I ask and often the asnwer is, 'Oh, I didn't have a tin that size.' Even a half-inch difference all round can often upset both the timing of a recipe and the finished size of the cake. It is therefore important to use the correct sized tin. In my recipes I usually try to keep to 7 or 8 inch tins (which metrically are approximately 18 or 20 cm – the difference in volume is minimal). These are fairly standard sizes, though some manufacturers come up with some very strange alternatives in the name of metrication."

    Any readers who may have a possible answer to Tesun's question, please feel free to reply. Thanks!

    Ju

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  10. Hmm, it sounds reasonable.
    I've tried getting smaller tins, but the smallest sringform pan I found was the 10inch one in the supermarket... Honestly, it's a little big even with my large family as we don't eat a lot of cake at one go...

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  11. How did you get the top so even and smooth, without any cracks? Did you bake this in a water bath? I can't seem to get the nice flat cake top, and any advice you can offer would be great!

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  12. Hi there,

    I plan to make sponge cake and really hope that it will turn out well (because I want to give it to someone^^). I wonder whether I can substitute cake flour with self-rising flour as I only have that in my kitchen (if it can, is the measurement for self-rising flour same with cake flour?) thank you so much..

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  13. Hi Jessica

    SR Flour is made of plain flour + a leavening agent (usually baking powder), whereas cake flour is made up of plain flour + corn flour. Sponge cakes depend on the air that you beat into the eggs for their light, airy texture. Having said that, I have seen recipes using SR flour for sponge cakes, like http://www.wikihow.com/Make-a-Victoria-Sponge-Cake and http://www.bbc.co.uk/food/recipes/victoriaspongewithst_90309 ... so, I think it is possible to substitute (same measurement). Just don't use the sponge cake stabiliser (also known as ovalette). It doesn't make a difference, really. Good luck!

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  14. BTW, I have other recipes for sponge cakes you may want to try, like Hot Milk Sponge Cake. Just check my recipe index at the top of my blog (middle column).

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  15. Hi,

    I like to try this recipe, can i use this recipe for steaming ? Please email me at jennyycy@hotmail.com

    Thanks.

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  16. Hihi Ju,

    Im newbie in baking and would like to try out some of ur nice nice recipe here. However, could u give me some advise?

    Your recipe states 25g milk. does it mean 25ml? or i hav to weigh the milk to be 25g?

    What type of baking tins should I use? The aluminium type or the non-stick baking tins?

    Can i use the 9" baking tins for some of ur recipe which u use 7" or 8"? I do not wan to buy so many baking tins as I do not know how long my interest in baking will last =P

    Pls advise me...thanks!!

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    Replies
    1. ShopAcholic: 25g. Yes, weigh it. You can use any baking tin altho I stay away from the dark coloured ones, as they bake faster. Yes, you can use 9" tin but note that not only will your cake be flatter, it will also bake faster so you need to watch and shorten the baking time. HTH.

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  17. Thanks so much Ju!!

    Hope for more of your upcoming new recipe!! It's like my daily routine to come in ur blog everyday!!

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  18. Hi. Er, may I know where can I get sponge cake stabiliser? :( I've been looking for me very long...

    Audrey

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  19. Hi Ju,

    I am so glad to found you here. I am new to baking. Last week, I crave for Jap Cheesecake and that is how I found you. I have tried to make one follow your clear step by step instruction, and it turn out to be very satisfying result.

    I have also tried your sponge cake recipe yesterday. It never fail me too!! I am really delighted.

    Thanks "Sifu"

    Dawn Marie

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  20. Hi Ju, made this cake recently and ate it plain. its so light and fluffy. do u think chocolate ganache will be too heavy to pour onto the cake?

    Kindly advice... thank you

    Ponde

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    Replies
    1. Hi Ponde, I think it might be too heavy. Also, I personally prefer choc ganache on a choc cake. ;)

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  21. Thanks for reply Ju.
    I tried the cake on its 1st attempt & it turned out perfect. Perfect height + texture. However my 2nd - now 6th attempt, the texture is still ok but the cake didnt rise as high as the 1st time infact it dropped in height abt 1/3 - 1/2 compared to my very first attempt. Did numerous troubleshoot but still dunno what causes it. Any Advice?

    Thanks Ju

    Ponde

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  22. Hi, may i know what kind of milk do you use? i have bought skimmed milk powder. Do i need to add water to the milk powder? 25gm of water to how much skimmed milk powder. Thanks!

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    Replies
    1. Hi, I used regular fresh milk. You can use low fat fresh milk too. HTH!

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