It seemed to be a better choice baking this compared to baking normal butter cake for my dad’s birthday as butter cake sounds… umm, well…“Normal”. At least sponge cake sounded healthier too as it uses minimal amount of butter.
But then, I failed in baking this too… though is still edible… you’ll see why later. (I blamed myself for trying to be smart… sigh…)
This is the 1st time I bake a sponge cake… recipe is took from the “Joy of Cooking” he bought for me. It’s really easy to bake and you can use this to make swiss-roll too. Just pour the mixture into a swiss-roll tin instead of a normal baking tin. I’ve got the texture and taste right… was kinda happy also… but still, I wished I hadn’t “modified” the recipe!!
Here’s the recipe:
90g sifted cake flour
1 teaspoon baking powder
30g unsalted butter
140g caster sugar
1. Preheat oven to 180۫C.
2. Sift together the cake flour and baking powder, sift it 3 times and return to the sifter;
3. Put the sugar and eggs into the mixer and beat until light coloured, tripled in volume until the texture becomes softly whipped cream;
4. Heat the milk and butter in a small saucepan until the butter is melted (I used the microwave oven);
5. In 3 additions, sift the flour mixture over the top of the egg mixture and mix again.
6. Add the hot milk mixture and mix until well combined.
7. Pour mixture into baking tin and bake in oven for 20-25 minutes.
But, I didn’t stopped at step 6… instead, I added lots of sultanas into the mixture before pouring it into the baking tin… thinking that how much my family love sultanas… that’s where I made mistake… ended up the sponge cake was undercooked because the sultanas “sink” to the bottom of the tin and affected the heat cannot be distributed evenly.
But we still used it to be my dad’s birthday cake (paiseh, paiseh! my white choc coating is so ugly)
Luckily, the candles helps... pretty?
I’ll definitely be baking this again and no more modifying recipe!