Paper-lined Cup Sponge Cake

To achieve a good sponge cake, the name of these sponge cake is self-explanatory, the cups used for baking, have to be lined with parchment/greaseproof paper. The cups have to be tall, so i used drinking/party paper-cups. I lined a few and used muffin paper cups for the rest of batter. Now the batter - i have made with any normal sponge cake recipe but it was rough and cakey. The cake has to be fine textured and soft - and to get this, cake emulsifier has to be used.




Ingredients:

4 large eggs

3 ozs bleached all=purpose flour

1/2 oz cornflour

3 1/2 oz fine granulated sugar

1/2 tbsp ovalette(cake emulsifier)

30 ml milk

3 ozs butter - melted

Paper party cups

parchment/greaseproof paper - size 6 - 8 inch square - depending on size of cups

Method:

Line paper cups with parchment /greaseproof paper. DO NOT grease the papers. Please watch these videos on how to fold paper for lining the cups - Part 1 and Part 2

Preheat oven at 375f.

Put all the ingredients except the melted butter into a mixing bowl.

Whisk everything on high for at least 7 mins until ribbon stage. In other words: when you lift the whisk out of the bowl, the mixture should fall, leaving a "ribbon-like" trail on the surface of the mixture.

This will be the right constitency for your batter.

Add in melted butter and whisk thoroughly.

Pour batter into the lined cups about 3/4 full and bake it in a preheated oven for about 15 - 20 mins.

Remove the cake from the paper cup immediately and leave it on wire rack to cool.

Serves