The Spongecake Challenge II

The hardwork and sweat paid off. I found a way to prevent my sponge from sinking! Take a look at the photo..


 And the recipe is as follows:

4 large eggs (room temperature)
1 tsp of vanilla essence or extract
3/4 cup of castor sugar
1/2 cup of wheat starch
1/3 cup of plain flour 
1 tsp of cream of tartar
1/2 tsp of bicarb soda
a tiny pinch of salt
* if you want a chocolate sponge, take out 1 tbp of plain flour and replace by 1 tbp of cocoa powder unsweetened.

Heat up oven to 180 degrees Celsius – dust the cake tins 2 x 20cms deep round tins or a regular square cake tin large enough to bake the cake in, using the corn or wheat starch, shaking off excess flour. You don’t want lumps at the bottom of the sponge.Lightly grease the sides of the tin. Line the bottom of the tins with baking parchment.

Beat the eggs on highest speed  while gradually adding the sugar as you go along and the vanilla essence, beat for 7-10 minutes until thick and creamy (colour pale yellow).

Sift the dry ingredients 3 times. Sprinke it into the egg mixture 1-2 tbp at a time through a sift, while carefully folding the flour mixture in without deflating the air that has been trapped in the egg. I used the electric beater on low speed lifting the beater up and down to trap more air as to ‘fold’ in the dry ingredients.

Pour the mixture into the prepared tins and baked for about 25 mins.  You can see it is cooked when the sponge shrinks from the sides and the skewer comes out clean. After switching off the oven, leave the cake in there for 1 min and then for another 2 mins with the oven door open. Take it out on the rack to cool. After an hour you can ice the cake.

As the sponge is dry without butter, fresh whipped cream goes well with it.  Add some sugar* to your cream when you whip it at the highest speed . Spread the fresh cream as filling and topping of the cake (s), add fresh fruits if you wish or sprinkles.  This sponge is also good as a base for trifle or tiramisu.

* Instead of sugar, crush some macaroons.


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