Tag Archives: Sponge cakes

Old-Fashioned Sponge Cake in Paper Cup 古早味纸杯海绵蛋糕

Ingredients: (yield 9 cups)
3 egg white
1/8 tsp salt
75g castor sugar (too sweet, need to reduce further)
3 egg yolk
70g cake flour
½ tsp vanilla extract
2 tbsp vegetable oil

1) In a clean and dry bowl, beat egg white using medium speed till frothy, add salt and sugar gradually, continue to beat till soft peak.
2) Add egg yolk one at a time, mix well before each addition.
3) Sieve in half of the flour, fold in with a rubber spatula until just incorporated. Repeat for the remaining flour.
4) Remove a few tbsp of the egg batter and blend with vanilla extract and oil. Fold the mixture into the remaining egg batter, mix well.
5) Scoop into paper cup till about 60% full (for the size of paper cup I used, each cup is about 2 heaped tbsp), bake in preheated oven at 180C, middle rack, for about 18-20 mins.

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Posted by on March 17, 2012 in Cakes, Sponge Cakes


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Chinese “Birthday” Sponge (Cup)Cake

(Recipe adapted from Chocolate & Zucchini. Makes 36 cupcakes. Or 1-9×13 cake. Or like I did: 18 cupcakes and 1-9in cake. )

  • 1 cup plus 1 tbsp cake flour (if you do not have cake flour around, take a 1-cup measuring cup and put 2 tbsp of corn starch in the bottom, then fill the rest of the way with all purpose flour. It makes a good substitute)
  • 1 tsp baking powder
  • 6 eggs, separated (room temperature)
  • 1/2 tsp cream of tartar (I added it to further stabilize the egg whites)
  • 1/4 tsp salt (She asks for a pinch, what is a pinch really?)
  • 1 tsp pure vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1/3 cup oil

Preheat oven to 340F degrees.

  1. Prepare souffle cups, if making cupcakes, or ungreased aluminum cake pans. DO NOT use nonstick cake pans. However, if you only have nonstick cake pans, line the edges, just the edges, with aluminum foil. It will give the cake something to grip to which will help with the rising of the cakes. The rise of this cake is quite crucial.
  2. Sift the flour and baking powder together 3 times, or combine the flour and baking powder in a freezer bag, zip it shut with lots of air inside so it will form a balloon of sorts, and shake the bag vigorously to make the flour fluffy. Set aside.
  3. In a large bowl, combine the egg yolks, salt, vanilla extract, and 6 tablespoons of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk.
  4. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don’t overmix.
  5. In another large, clean bowl, combine the egg whites, cream of tartar and reserved sugar, and beat with a clean whisk until stiff. You may use an electric whisk or a stand mixer with the whisk attachment; make sure neither the bowl nor the whisk have any trace of fat, or the eggs will not rise and cake will be of flat variety and not of sponge decent.
  6. Fold a third of the beaten egg whites into the batter and mix gently until blended. Fold in the rest of the egg whites, gently lifting the batter up and over the egg whites with a rubber spatula until just blended.
  7. Pour the batter into the prepared cups, or pans, to about 3/5 of their capacity. Bake until set and golden brown (about 20 minutes for cupcakes and 35-40 minutes for cakes).
  8. Invert the cups onto a cooling rack so the cakes will not collapse, and let cool completely.
  9. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

Once your cake is cooled, feel free to eat as is, which is absolutely yummy. Or do as I did and decorate with fruit and freshly whipped, slightly sweetened whipped cream. Just use whatever type fruit, or filling, you like. Be creative. Have fun with it.

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Posted by on February 23, 2012 in Cakes, Sponge Cakes


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Chocolate Sponge Cake

Foodelicious Heaven: Interesting cake recipe if you were to notice – a sponge cake without flour.

Chocolate Sponge Cake:

6 large eggs, separated
4 ounces (120 grams) semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar

Raspberry Whipped Cream:

1 cup (240ml) cold heavy whipping cream (double cream) (40% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
1/3 cup (80 ml) raspberry preserves (or jam)

Chocolate Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes). 

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don’t over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to five days.

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Posted by on February 20, 2012 in Cakes, Chocolate Cakes, Sponge Cakes


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Paper-lined Sponge


Ingredients: (10 pieces in standard paper cups)
5 egg yolks
30g sugar
1/4 tsp salt
1/2 – 1 tsp vanilla esssence

55g warm corn oil / melted butter
60ml warm milk

80g cake flour
20g corn starch
1/2 tsp baking powder

5 egg whites
50g castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.

Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo’s Deli).

Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.

The paper cups are tall so if you are baking in a small table top oven, for the first 10 – 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.

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Posted by on September 22, 2011 in Cakes, Sponge Cakes


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Cotton Sponge Roll 黃金蛋糕捲

Recipe from Corner Cafe

adapted from ‘Japanese Cotton Sponge Cake’ recipe by Alex Goh.

Makes one 30cm x 25cm sheet cake, roll up into approx. 20cm long roll

Japanese Cotton Sponge:
50g butter
55g plain flour
40ml milk
1/2 teaspoon vanilla extract
1 whole egg
3 egg yolks
3 egg whites
1/4 teaspoon salt
80g caster sugar

1 teaspoon cocoa powder
1 teaspoon hot water

Cocoa Butter Cream:
100g butter, softened
50g pure icing sugar
1 teaspoon cocoa powder
1 teaspoon hot water
1. Preheat oven to 180°C. Grease a 30cm x 25cm Swiss roll tin and line the base with baking paper.
2. Melt butter over gentle heat and bring to just simmering. Remove from heat and add flour all at once, whisk quickly to form a thick roux. Add milk and vanilla, whisk to combine.
3. Add whole egg and whisk until smooth. Add egg yolk one at a time and whisk in well after each addition. Transfer the mixture to a large mixing bowl, set aside.
4. In another mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, one tablespoon at a time, and beat until just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the yolk mixture. Repeat two more times with the remaining egg white mixture.
6. Dissolve the cocoa powder in hot water in a small mixing bowl. Remove two tablespoons (or three tablespoons for closer zig-zag lines) of the sponge batter and mix into the cocoa mixture. Transfer the cocoa mixture to a small plastic freezer bag and make a small cut in one corner for piping.
7. Pour the remaining sponge batter into the prepared tin. Smooth the surface and give the tin a gentle tap on the bench to settle the batter. Pipe parallel lines of the cocoa mixture on top of the sponge batter. Then use a skewer to draw across the cocoa lines to form pattern.


8. Bake for 15 minutes at 180°C, turn heat down to 170°C and bake a further 5 minutes, or until the cake feels springy when touched lightly.
9. Remove from oven and loosen the sides of the cake from the tin. Turn out onto a tea towel immediately. Remove lining paper and let cake cool completely this way, about 20-30 minutes or until room temperature. Do not let it cool too long or the cake will lose too much moisture and crack when rolling up.
10. Cut away the hard edges from the cake. Spread Cocoa Butter Cream onto the cake. Roll up from the short side; roll as tightly as possible. A good way to roll up the cake is by placing a rolling pin at the end where you are going to start rolling (with the sheet cake still sitting on the tea towel). Fold the end of the tea towel over the rolling pin to wrap it up. Then start rolling the rolling pin forward (as you roll more of the tea towel will wrap over the pin), at the same time start rolling up the cake in front of the rolling pin. Keep rolling the pin forward until the cake if fully rolled up. Then release the rolling pin from the tea towel and now wrap the tea towel over the cake roll and leave it until the cake roll is stable before cutting and serving.

Cocoa Butter Cream:
Dissolve the cocoa powder in hot water. Cream butter and sugar until light and fluffy. Mix in cocoa mixture.

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Posted by on September 8, 2011 in Cakes, Sponge Cakes, Swiss Roll


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Basic Sponge Cake with Passionfruit Cream

Recipe from Corner cafe

There are two very popular homemade sponge cakes here in Australia; one filled with jam and cream, the other with passionfruit icing or cream. I have already posted the jam and cream version coupled with the delightfully light and airy cornflour sponge cake.
This time, I have done a more classic version of the sponge cake. With this version, the eggs are beaten whole instead of beating the egg whites separately first as for the cornflour sponge (beating egg whites separately produces a very airy cake). By beating the eggs whole, it produces a less airy cake but with a very fine texture, which is still very fluffy and light.

This sponge is more suitable to be used as a base for decorated cakes, as it is not as fragile as the cornflour sponge. However for the most simple serving suggestion, do as most Australians do, which is either to sandwich the sponge with jam and cream, or as I have done here, with passionfruit cream.

Makes one 20cm cake

Basic Sponge Cake:
4 eggs
2g (1/2 teaspoon) fine salt
140g (5 oz) caster sugar
140g (5 oz) cake flour *
3g (3/4 teaspoon) baking powder
30g (1 oz) unsalted butter, melted
30ml (1 fl oz) hot water
1 teaspoon vanilla extract (optional)

Passionfruit Cream:
1 quantity Crème Chantilly
170g-tin passionfruit pulp in syrup **

* If cake flour is not available, use 100g (2/3 cup) plain flour + 40g (4 tablespoons) cornflour instead.
** Use fresh passionfruit pulp when in season.
Basic Sponge Cake:
1. Preheat oven to 170-180°C. Grease a 20cm x 6cm deep round cake tin and line the base with baking paper. Sift cake flour and baking powder three times, set aside. Mix melted butter and hot water together; set aside.
2. Beat eggs and salt for about 1 minute on medium high speed. Start adding sugar gradually as you continue to beat the egg mixture. Beat until the mixture leaves a trail of ribbon when you lift the egg beater; total beating time can be 6 to 10 minutes depending on the power of your beater.

The ribbon stage: When you lift up the beater and write a figure ‘8’, it should stay visible for a short while.

3. Sift the flour mixture in about 3 to 4 batches onto the egg mixture. Fold in with a big metal spoon after sifting in each batch of flour mixture. Once all the flour is folded in, add vanilla if using, and pour the melted butter and hot water mixture along the outer edges of the mixing bowl and fold in until thoroughly combined; do this as lightly and quickly as you can.

4. Pour the batter into the prepared tin and give the tin a tap on the bench to get rid of any large bubbles in the batter. Bake in preheated oven for about 35 minutes, or until cooked.
5. Remove from oven and give the tin another tap on the bench. Turn out immediately on to a clean tea towel placed on top of a wire rack; tea towel prevents wire rack marking top of the sponge. Immediately turn right side up on to another wire rack to cool completely; cool away from draughts to avoid shrinking.

6. Fill the cake only on the day of serving. Split the cake in half horizontally. Sandwich with half the Passionfruit Cream. Top the cake with the remaining Passionfruit Cream. Drizzle more passionfruit pulp on top.

Passionfruit Cream:
Make the Crème Chantilly as directed but omit the vanilla or liqueur. Fold in about 2 tablespoons passionfruit pulp to the whipped cream. If you are using tinned passionfruit pulp, it might be a good idea to drain some of the syrup off so the pulp is not too thin with liquid. You can use the drained syrup to brush onto the cake layer before piling on the cream if desired.

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Posted by on September 8, 2011 in Cakes, Sponge Cakes


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CakeBoss Sponge Cake

By popular demand, it’s the official CakeBoss Sponge Cake recipe! It is a scratch recipe, and the secret to its light and fluffy texture is the beating of the eggs! This recipe is best made in a stand mixer.

4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk
1/4 cup butter (lightly salted)
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt

1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them.

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Posted by on September 7, 2011 in Cakes, Sponge Cakes


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