Wednesday, 14 August 2013

Soft Sponge Cakes in Paper by Lily Chua

Soft Sponge Cakes in Paper by Lily Chua

Recipe from Tefal Delicious Asian Baked Treats by Oi Lin

Makes 8 pcs ( I managed 9 pcs)


3 eggs at room temperature
120 g caster sugar
100 g plain flour
1 teaspoon vanilla essence
2 tablespoons neutral  flavoured cooling oil such as sunflower or canola oil
Greaseproof paper  and sturdy paper cups


Cut greaseproof paper into 8 circles each measuring 7 inches in diameter.  Insert the circles into sturdy paper cups or containers that are suitable for use in the oven.
Preheat oven to 180 deg celcius.
Beat egg s in a mixer at low speed till frothy.  Add sugar gradually and beat at high speed for a full four minutes till pale yellow and triple its volume.
Sift flour.
Switch mixer to the lowest speed. Add essence.
Add flour to the egg mixture.  Beat for a few seconds and stop the mixer as soon as the ingredients are combined.  Do not overbeat.
Scoop out about 2 cups of mixture and add cooking oil to it.  Fold the ingredients till the oil is well incorporated into the mixture. (this lightens the oil).  Pour the oil mixture back into other egg mixture and fold lightly till everything is combined.  Do not overmix.
Pour mixture into paper cups till three quarters full.
Bake for 20 minutes till tops are brown.
Can be baked in lined muffin trays to make flat top cupcakes. Bake at preheated 180 deg celcius oven for 15 minutes till the tops are light golden brown.

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