Foodie

Monday, March 02, 2009

Sponge Cakes






This method of making sponge cake is fantastic. I must share with everyone, who like me, is never confident with sponge cakes. With just one recipe, i made several shapes and they are the best.



This is sort of yin and yang, not by choice, but i am glad it turned out this way. If you like the kuih bahulu to be soft crumb, do not heat the mould for too long before filling with batter and bake until just right. If you like hard crumb, heat the mould until very very hot, then pour in batter




The pattern side is light cos of the silicone madeliene mould.




























Ingredients:

100 gram vegetable oil

30 ml milk

¼ tsp salt

2 eggs, lightly beaten

5 eggs

150 gram sugar

150 gram all purpose flour

¼ tsp baking powder

Method:


Preheat oven to 35o f degree and grease the moulds except for the kuih bahulu moulds. it would have to be heated first in the oven, then grease.

Bring to a boil oil, milk and salt, stir until foamy.

Remove from the heat.

Stir in 2 beaten eggs when warm and stir until thicken.

In another bowl, beat eggs and sugar until fluffy and form ribbonlike trail.

Sift in flour and baking powder and fold gently.

Fold in oil mixture until combine, do not overmix.


Fill the moulds with batter to almost full, this batter will not rise that much, then bake until surface is golden brown. (Cooking time depends on the moulds you are using)



Serves

14 comments:

Mary said...

Lily, these looks really good. I'm going to give this recipe a try!

sue said...

Hi, Lily, my name is Sue, living in Markham, Ontario, Canada. I love your blog site. You are so nice to share all your recipes and helpful hints with everyone...Thank you!!!. I'm also a failure with sponge cakes..turns out either chewy or too dry.. I will try this recipe of yours for sure....Your sponge cakes look so inviting...

Sue.

Beachlover said...

your sponge cake really look moist,going to try your recipe with madeliene and bahulu mould..you're right,bahulu is slight dry and it's good idea you add in vegetable oil..thanks!

lilyng said...

beachlover

i made this sponge cake after seeing your kuih bahulu. I borrowed the moulds and the first time i made it, following kuih bahulu recipe, it was a total failure. I am glad this recipe worked out for me despite of altitute.

Mei said...

This is the first time I've seen madeleines that pale! Also, we use a different recipe - flour, butter, eggs and sugar together with flavourings.

My MIL makes them regularly (I did a couple of times as well) and they always come out a lovely golden brown on both sides and she uses a silicon mould as well. :S

lilyng said...

mei

These sponge cakes are baked in the madaleine mould and if you prefer them to have a more brown crust, you could put them under the broiler for a while but not too long as then they will turn to cookies.

Mei said...

Lily, I know...I bake mine in Madeleine moulds too...but just wondering why they look paler. :) Maybe it's a different recipe. :P

lilyng said...

mei

it could be the recipe and also the oven. I used the convection function and i have noticed that this oven is not so good for browning the bottom of cakes.

mabelle said...

Hello there,
i was wondering if i could make this recipe using a regular baking pan (the round ones) and just turn it into a regular sponge cake?
thanks in advanced..

lilyng said...

mabelle

i am sure it will be fine for a round cake pan

Anonymous said...

Hello Lily, Do I add flour and baking powder to the eggs and sugar mixture? Then do I fold the oil mixture into the above mentioned mixture? Thank you for your response.

lilyng said...

anonymous

the flour and baking powder are to be folded into the egg and sugar batter which has been beaten to the ribbon stage.

yes, then fold in the oil, milk and egg mixture which has been cooked.

ngmarie said...

Hi lily,
You can try greasing the silicon mould before filling batter. It will help to brown the base of the sponge cakes better.

Marie

TraitorJo said...

Hi Lily,

I have a question. If I want to make a cake that has a stiff like consistency which if I were to break it by my hands it would look like I made a cut though it, what type of cake would you recommend? Sponge cakes are great but they don't have that type of texture I'm looking for.

Thanks!

Related Posts Plugin for WordPress, Blogger...