Tuesday, September 4, 2012

Basic Plain Sponge Cake


I use back my favourite basic chocolate sponge cake recipe to make into this plain sponge cake for a fruity cake. I just love this sponge cake recipe, soft and spongy!


after removed from the oven

IMG_7165

no major shrinkage once cooled..
IMG_7166

Easy to remove from the pan also, i even just use bare hands to remove the bottom..
IMG_7171



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)
IMG_7169 copy 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 (十分发 / 硬性发泡)~ (hand mixer 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 (don’t 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), then increase to 170C (at lower rack) and continue to bake for 30mins.

47 comments:

アンゼエリン said...

I did left a message at your previous chocolate sponge cake. Just wanted to ask you again, if I would to bake in a normal square tin. What size should I use?

Can you teach me how you layered the cake so evenly?

Sonia ~ Nasi Lemak Lover said...

Angeline, I think still use back the same size 7" for square tin. I use a cake leveler to slice the cake evenly.

Phong Hong said...

Sonia, sponge cake cannot line the pan is it? Also I notice your pan the sides are much higher than normal pan. Can you source for me 8inch with high sides like yours?

Mel said...

Oh, you didn't need to line the baking pan! And oh, it easily came off like you said. I shall try using this recipe in future then!

Sonia ~ Nasi Lemak Lover said...

Phong Hong, yes, the cake pan i use is a bit higher than the normal one..Ok, I will look for you for one 8".

Sonia ~ Nasi Lemak Lover said...

Phong Hong, ya, don't line paper in the pan, because we need to let the cake batter to hold on the cake pan wall and climb up beautifully..

mui mui said...

Hi Sonia,
Your sponge looks so soft and spongey. i must learn how to make this cake with your recipe. Just want to know do you inverted the cake after cooked from the oven? Like the chiffon cake.

Sonia ~ Nasi Lemak Lover said...

Mui Mui , don't need to invert the pan, just let it cool on wire rack for about 15 mins then remove the cake from pan. Don't cool for too long as the bottom will gather water ( hot steam turn to water) if you did not remove cake from cake pan.

Fern @ To Food With Love said...

Looks like a great sponge cake! I'll definitely try your recipe next time. Thanks!

Vivian Pang said...

Very beautifully done. Shall get myself tall baking pan for such recipe.

Gloria said...

Sonia this cake look really beautiful:)

Yummy Bakes said...

Very nice and even color.

Shu Han said...

what a nice even colour, and love that it looks really fluffy and light.a basic recipe is great, because you can then play around with it, so versatile and great for all sorts of cake! this is great, thanks so much for sharing all the little tips!

Casey said...

好棒,表面没有裂缝的!

divya said...

Lip smashing cake..looks great.

Nami | Just One Cookbook said...

Wow, I would say this is perfection!! Not only it looks beautiful but also looks delicious too!

Lori said...

Your cakes are always so pretty! This one looks delicious. I've never made a traditional sponge cake. Glad to have this recipe to try!

lena said...

i also have a very nice sponge cake recipe, quite similar to yours here but uses some baking soda and also invert the tin after baking with a wet towel. I got that from a baking class long time ago but cant remember why need to invert the pan oredi with wet towel.

Janine said...

the top of your cake is so smooth and the part of little shrinkage has me sold!

can i ask where did you get such a beautiful tall springform pan? I've been looking for a tall one like this (which is not dark in color) but havent been able to find it!

Sonia ~ Nasi Lemak Lover said...

Janine, I buy from the nearby bakery ingredients shop at my place.

Anonymous said...

Hi, Sonia..

Thanks for sharing this recipe..i tried baking this cake today n the cake's center shrink while cooling..n the bottom layer is a bit dense..Could it be due to overfolding? I beat the egg white till very stiff peak but I find tat its quite difficult to fold in because they get lumpy..should I beat the egg white till medium peak instead?

Best regards,
Chilliqueen..

Sonia ~ Nasi Lemak Lover said...

Chiliqueen, ya, I also found stiff peak is difficult to fold, but this sponge cake using a pan without tube, so it need strong meringue to rise. Did you follow the fold method, 1/3 meringue using hand whisk to lighten the batter, then using a spatula to fold 1/3 meringue first then balance 1/3 meringue. But you can try not beat till too stiff but have to close to stiff ( straight tip but the tip
shown little crook). I hope you try again and let me know the result.

xing hui said...

hi, sonia. ur cake very beautiful o. i want to ask u. y my cake will not rise evenly in the bottom. n how long to beat the egg white. is that the 1st we start beat using low speed n then turn to medium speed after 5 min n after five min turn to high speed again? i very set up on this. hai......

Sonia ~ Nasi Lemak Lover said...

xing hui, about your problem, i suspect it was due to your oven. As for beating egg white, i usually like to use hand mixer even i have a KA stand mixer. Usually i beat at speed 3 all the way and take about 5-6mins..

アンゼエリン said...

"pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins"

Sonia, my oven dun have top and bottom, can i just first bake 140c for 25mins and then increase to 170c?

Sonia ~ Nasi Lemak Lover said...

Angeline, I don't advise you to reduce sugar, the sugar amount just alright for this recipe. My oven also don't have top and bottom, just set to normal baking setting but bake at lower rack, first bake at 140c for 25mins then change to 170c for 30mins.. Hope this help.

Anonymous said...

Hi Sonia,

If I use 8" springform (only have this size pan), do I need to adjust the oven temperature and baking time?

Thanks a lot.

Liliana Tan

Sonia ~ Nasi Lemak Lover said...

LiLiana , yes, extend a bit longer, 140c for 30mins and 170c for 30mins.

Anonymous said...

Hi sonia,

I baked one chocolate sponge cake last weekend, looks good when it is in oven, but shrink once it get cold.
It is not as spongy looks as yours. Inner part is moisture and is looks like kuih and I am using 8 inch Pan. How to fold the egg white part into egg yolk evently? It comes out with 2 colors, I worried tat I over mix the mixture. Thank you.

Sonia ~ Nasi Lemak Lover said...

Anonymous , I suspect you have underbake the cake. Maybe you can increase both temperatures . As for folding method, I have indicated in the recipe , first 1/3 egg white use hand whisk to stir with egg yolk as to lighten the batter. Then fold 1/3 egg white using plastic stapula , and then fold in balance 1/3 egg white using stapula. Keep trying and don't give up, one day you will success .

Vanessa said...

Hi Sonia - I tried and loved it but somehow my sponge cake sinks in the middle. When it's in the oven it cracked in the middle but still looks nice. The next day the middle part sank in a little! Why is that?

Anonymous said...

hi sonia,,, i tried to bake this chiffon cake twice following exactly your instruction. i don't know why both time my cake is not cook in the middle. :(


natalie.

Sonia ~ Nasi Lemak Lover said...

Natalie, i suspect it was due to oven temperature, what type of oven you were using? i will suggest you to either extend the baking time (but not too long also) or reduce the volume and bake into smaller cake. Try again and i hope you will success this time.

Sonia ~ Nasi Lemak Lover said...

Vanessa, i really not sure why your cake sank only the next day??

Anonymous said...

hi sonia. thx for advice. i will definitely will try again. i am using Zanussi oven.

natalie

DG said...

Baked this cake for few times, I just love the texture, thanks for sharing with us :)

Anonymous said...

Hi. I love this recipe. Is it possible to convert this recipe to fit a 10 inch square cake pan please. Really want to make it for a large family gathering.
Julie x

Darren Tu Tu said...

this recipe is more than the 7" cake pan, my batter over-filled the cake pan and sink when it's finish baked =.=

Kathy Saw said...

Hi Sonia,

Can I use this recipe to bake a 12 inch cake? Will the meringue able to hold the cake to rise and what is the temperature that I should bake it? And what about the baking time?

Megan Nicole said...

Great recipe my friend, I've tried it and it was very good. Now I'm moving to another recipe and is called Almond Joy Cake.

Anonymous said...

Hi Sonia,

Can I use a 10inch round pan for this recipe?
I should bake 2 layers for this if I need tall sponge cake.. How long should I bake??

Joanne

Sonia ~ Nasi Lemak Lover said...

Julie, Kathy and Joanne, if use a 10" cake pan, try to double the recipe and extend the baking time. I can't try out because I don't have a 10" cake pan.

Leia P said...

HI Sonia

Just baked yr cake... but the bottom is cave in, the bottom is hollow. Do u know what happen. I follow yr temperature. Thanks for your advise

Lee Zenn said...

Hi Sonia,

Is it Ok to line the bottom of the pan with baking paper as I can't find any pan that's removable.

Thank u.

Sonia ~ Nasi Lemak Lover said...

Leia, sorry for my late reply, did you line paper at the bottom and invented the pan? if yes, don't wait for too long for the pan to cool down, maybe after 5mins, remove the pan as to avoid hot air turned to water when trapped for too long.

Lee Zenn, yes, you can line the paper, but please follow above advise to remove pan after 5mins, don't wait for too long.

Lee Zenn said...

Hi Sonia, May I check for the egg yolks, do we need to whisk ungil its light and fluffy and double or triple in volume? Thank u.

小食代 said...

A year ago, i bake the chocolate sponge cake of your recipe, it turn out well.
I bake plain sponge cake today, but it turned out not as good as yours, Sonia...
When it's out of the oven, it shrink back to level before baked(as you had mentioned).
Middle part of the cake became dense(Cantonese:sat sat) though i was going to make the famous english lemon genteau cake....it smelt so eggy...
Going to figure out what was wrong..
初九快乐!

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