Traditional Sponge Cake

[SeaDragon]

Traditional Sponge Cake 传统海绵蛋糕
Recipe from Kitchen Notes on Fenying's radio program, Wednesday, February 28, 2007

Traditional Sponge Cake (20 x 6 cm round baking tin)

Ingredients:
A:
4 eggs (about 200-250g)
100g sugar

B: (sifted)
120g plain flour
¼ tsp salt

C: (mix well)
25g milk
50g melted butter
½ tsp vanilla oil (or extract)

Method:
1. Put eggs into mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture till very light and fluffy (about 10 mins). Continue to use slow speed to beat for 1-2 mins.
2. Fold flour lightly into egg mixture, folding in one direction.
3. Lightly mix in Ingredients C in one direction. Do not over-mix.
4. Pour into lined and greased baking tin.
5. Bake in a pre-heated oven at 180ºC for 25-30 mins until cooked and golden brown. Remove from baking tin and leave to cool.

[SeaDragon]

For a pandan flavour sponge cake, replace the 25g milk with 25g coconut milk, and use pandan essence (paste) instead of vanilla oil.

If you want to make cupcakes, use cupcake moulds lined with paper cups instead of the 20cm baking tin, but remember to reduce baking time.