Petitchef

Traditional sponge cake

Dessert
8 servings
35 min
70 min
Easy

Ingredients

Number of serving: 8
(A)


150 g caster sugar

(*Optional 1 tsp vanilla essense or other flavoured paste as desired)

(B) sift

120 g flour

(C)

80 g Melted butter

Preparation

  • Whip (A) till light and fluffy. Fold in flour till wel mixed. Stir in melted butter untilwell incorporated.
  • Grease cake mould & pour batter into the cake mould. Bake at 180 degrees for 30-45 minutes.
  • Remove cake from the mould immediately and cool on cooling rack. Whip sugar and eggs.
  • Melt butter. The sugar and eggs should be whipped till light and fluffy. Notice that colour has turned to pale ivory.
  • Fold in sifted flour into the mixture by writing the figure '8' using the spatula. Stir in the melted butter and mix well. There is a tendency for the melted butter to sink to the bottom so make sure that you mix the mixture at the bottom well.
  • Pour the cake batter into a grease cake tin and baked in a pre-heat oven of 180 degrees for 30 minutes.
  • The skewer should come out clean. Remove the cake from the acke tim and cool on a cooling rack.

Photos

Traditional Sponge Cake, photo 1
Traditional Sponge Cake, photo 2
Traditional Sponge Cake, photo 3
Traditional Sponge Cake, photo 4
Traditional Sponge Cake, photo 5
Traditional Sponge Cake, photo 6
Traditional Sponge Cake, photo 7
Traditional Sponge Cake, photo 8
Traditional Sponge Cake, photo 9

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