Basic Sponge Cake - Sonia's Method

Basic Sponge Cake - originality from Sonia's 7" round cake

(I did top up the recipe because I'm using 8" cake pan)

A

5 egg yolk (large)

25gm castor sugar

62.5gm corn oil

75gm fresh milk

1tsp vanilla essence

112.5gm cake flour (I used super fine flour)

Method:

1. Lightly whisk egg yolk with sugar till dissolve.
2. Add in corn oil and milk, stir well to combine.
3. Add in cake flour, mix well and set aside.
 

B

5 egg white (large)

1/2tsp cream of tartar/lemon juice

75gm castor sugar

Method:

1. Add cream of tarter/lemon juice into egg white, beat till foamy.

2. Gradually add in sugar, beat till stiff peaks.

3. Take 1/3 portion of egg white mixture and use hand whisk to mix the egg yolk mixture till light.

4. Gradually fold the balance of the egg white mixture into egg yolk mixture till well combined.

5. Pour the batter into the 8" cake pan with removable bottom.

6. Bake in the preheated oven at 140C for 25mins and increase to 170C and continue to bake for another 30mins.

Note: Do not line the cake pan with paper. If you do, please use normal baking paper will do. Do not use non stick cake pan and also the cake pan do not have to be grease with butter and flour.

 
This is it, what can I say about it? I'm impress with the result. The cake doesn't break although it rose up that high...Even Sonia's baking time given really proof that the cake is cook all over perfectly.

After resting for 15mins, take a knife to swirl around the cake pan before remove the cake out from the pan. This cake never fails me... I really love the cake very much.

But, I have a question here....Can see the cake is high, moist, soft and the tasted nice too. But how come my cake slightly shrink from the side. Look at the picture above...like a hourglass shape eh? Why ar? Can someone tell me.

But the shrink problem not really that bad and I never give up to decorate the cake. Furthermore, the cake texture is very good and moist. Really like those cakes selling from outside bakery. I didn't use a cake leveller to cut the cake. The most important thing is to have a long enough and a sharp cake knife to slice over. Practice always makes perfect...

Each layer I'm spreading whipped cream from Sonia's recipe with Longan and Nata de coco.

Tadda! This is the Garfield birthday cake I made. Hahaha, you may think I bake for a kid right? But actually, it was for my colleague, Nicole. She saw I made the Spiderman cake for my son. She said she wish to have a Garfield cake. Well, Garfield was so much easier than Spiderman *phew*.

On that day, Calvin is a very happy boy indeed. Why? My boy always like sharing cutting birthday cakes *thick face* Nicole sorry eh and please forgive my boy. I shall blog about the simple luncheon birthday celebration very soon after this.

Take a closer look from the birthday cake. The basic sponge cake tasted very good my colleagues told me. Furthermore, home made cake always have lots of filling inside. Longans and Nata de coco. Yum Yum.

p/s: I will show the step by step making the Garfield chocolate transfer. Stay tune.