sponge cake basic

8/11/2019 Sponge Cake Basic

1/3

Basic Plain Sponge Cake(recipe source: by Sonia aka Nasi Lemak Lover)

*make a 7 round cake (with removable bottom cake pan)

4 egg yolks (large)

20g caster sugar

50g corn oil

60g milk

1/2tsp vanilla extract ( I use Cointreau )

90g cake flour

4 egg white (large)

1/4tsp lemon juices or 1/4tsp cream of tartar

60g caster sugar

Method

1. Lightly whisk egg yolk with sugar.

2. Add in corn oil and milk, stir to combine.

3. Add in cake flour, mix well, set aside.

4. Add lemon juices into egg white, beat till foamy.

5. Gradually add in sugar, beat till stiff peaks (/)~ (handmixer speed 3 takes about 5mins)

6. Take 1/3 portion of egg white mixture and use hand whisk to mix with

egg yolk mixture till light.

7. Fold the balance of egg white mixture into egg yolk mixture, combine

well.

8. Pour batter into the pan (dont need to line with paper but you can

also line paper but use normal baking paper, also don't use a non-stick

pan), bake at pre-heated oven at 140c for 25mins (at lower rack), thenincrease to 170C (at lower rack) and continue to bake for 30mins.


2/3

Old fashioned butter cake*makes a 8 square cake pan

250g butter

100g sugar

5 egg yolks (large)

230g cake flour

1tsp double action baking powder

4tbsp milk

1/2tsp vanilla essence

5 egg whites (large)

90g sugar

Method

1. Place the butter, sugar and vanilla in the bowl of an electric mixer and

beat until light and creamy.

2. Add the egg yolks, one at a time, beating well after each addition. Add

the flour and baking powder and beat well to combine. Fold through the

milk and combine well.

3. Beat egg whites in a clean large bowl until soft foam. Gradually add insugar, and beat till soft peak.

4. Take one portion of the egg white mixture, and use a hand whisk to

stir well with egg yolk mixture till combine and thick paste.

5. Slowly fold in the balance egg white with a spatula till well combine.

6. Spoon the batter in a cake pan which line the base with paper and

lightly grease.

7. Bake at preheated oven at 180c for 55mins or until cooked when tested

with a skewer.


3/3

Light cheddar cheesecake(recipe source: adapted fromHsling,with minor changes on the step of

preparing)

*makes a 8x8 square pan

6 slices of cheddar cheese

100g fresh milk

100g unsalted butter

6 egg yolks (large)

6 egg whites (large), cold from fridge

100g caster sugar

100g cake flour

Method

1. Place butter and tear up cheddar cheese slices in a bowl over a pot of

simmering water, take a spatula and stir to melt, then add in milk and

stir until all melted and mixed together. Set aside to cool slightly before

use.

2. Lightly whisk the egg yolks in another mixing bowl. Ladle big spoonful

of the cheese mixture into the egg yolks. Mix well and then add in the

rest and combine well.

3. Sift in the cake flour into the egg yolk mixture and make sure no

lumps.

4. Preheat the oven to 150C with a water bath (I place 5 small bowls

water underneath). Grease and line (bottom and sides) the baking pan

5. In another mixing bowl, beat egg white till foamy. Gradually add in

sugar and beat till stiff peaks or at least close to stiff.

6. Use a whisk, mix 1/3 of egg white mixture with cheese mixture, mix to

combine and till light.

7. Gently fold in the balance egg white mixture with a spatula, mix well.

8. Pour the batter into the prepared pan and smooth out the surface.9. Bake the cake in the oven for 60 minutes at lower rack or till the

tester comes out clean.

10. Let cake sit inside the oven for 5mins with oven door ajar. Remove

from oven, immediately remove cake from cake pan, cool on wire rack.
http://hslingkitchen.blogspot.sg/2009/03/cheddar-cheese-cake.htmlhttp://hslingkitchen.blogspot.sg/2009/03/cheddar-cheese-cake.htmlhttp://hslingkitchen.blogspot.sg/2009/03/cheddar-cheese-cake.htmlhttp://www.flickr.com/photos/48609941@N06/8101615448/http://www.flickr.com/photos/48609941@N06/8101615448/http://hslingkitchen.blogspot.sg/2009/03/cheddar-cheese-cake.html

sponge cake basic

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