Incredibly easy and fool proof cake. It's not the Japanese kind of super soft sponge cake but this cake works really well as the base of a multi-layer cake (especially those with a lot of cream) because it has a relatively firm body and yet it's light spongy at the same time.
2 eggs, room temp
201 g (1 cup) sugar
1 tsp vanilla
128 g (1 cup) all purpose flour
1 tsp baking powder
1/4 tsp salt
118 ml (½ cup) skim milk
5g (1 tsp) margarine / butter
Methods:-
1. Greased and floured a cake pan (9 x 13 inch). Preheat oven to 160 degC (325 degF).
2. In mixing bowl, beat eggs lightly until foamy, then add sugar and vanilla.
3. Continue beat until the combination has light yellow color.
4. In a separate bowl, sift together flour, baking powder and salt.
5. Fold dry ingredients into egg mixture gently. Set aside.
6. In a small saucepan, bring milk and butter close to a boil.
7. Slowly add the hot milk mixture to batter, stirring carefully.
8. Pour the batter into cake pan (7 x 12 inch or 9 x 9 inch) & bake 30-35 minutes.
The cake is a bit dull a bit dull as a standalone. Normally we add a huge dollop of whipped cream with some fresh fruits to the cake. The cake can also be made into a citrus cake by adding in lemon / orange, just add the zest of one lemon/orange to the cake batter, and use the juice of the lemon/orange with icing sugar to make a glaze.
118 ml (½ cup) skim milk
5g (1 tsp) margarine / butter
Methods:-
1. Greased and floured a cake pan (9 x 13 inch). Preheat oven to 160 degC (325 degF).
2. In mixing bowl, beat eggs lightly until foamy, then add sugar and vanilla.
3. Continue beat until the combination has light yellow color.
4. In a separate bowl, sift together flour, baking powder and salt.
5. Fold dry ingredients into egg mixture gently. Set aside.
6. In a small saucepan, bring milk and butter close to a boil.
7. Slowly add the hot milk mixture to batter, stirring carefully.
8. Pour the batter into cake pan (7 x 12 inch or 9 x 9 inch) & bake 30-35 minutes.
The cake is a bit dull a bit dull as a standalone. Normally we add a huge dollop of whipped cream with some fresh fruits to the cake. The cake can also be made into a citrus cake by adding in lemon / orange, just add the zest of one lemon/orange to the cake batter, and use the juice of the lemon/orange with icing sugar to make a glaze.
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