Saturday, July 4, 2009

Paper Sponge Cake





Recipe

Ingredients
2 egg
2 egg yolk
95g caster suger
1/4tsp salt
1/2tsp vanilla essence
100g cake flour
1/4tsp baking powder
1 1/2tbsp milk
1 1/2tbsp corn oil

Steps:
1. Preheat oven to 190C.
2. Lined muffin cups with paper napkins and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy. (Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Shift the cake flour and baking powder together into the cake batter in 3 portions and fold in.
5. Add in the vanilla paste, milk and oil and fold in lightly until well combined.
6. Pour batter into piping bag.
7. Pipe batter into prepared cups until to the rim of the cup.
8. Bake in preheated oven for 15-20mins.
9. Remove cakes from muffin cups and cool on a wire rack.
at

25 comments:

  1. SallyJuly 4, 2009 at 4:45 PM

    Li Ying
    蛋糕看起来很松软哦。。。谢谢你的分享。。。食谱我抄下了。。。

    ReplyDelete
  2. ann lowJuly 5, 2009 at 1:12 PM

    This is the first time I seen this cake, looks and sounds good.

    ReplyDelete
  3. Happy FlourJuly 5, 2009 at 8:59 PM

    Hi Sally,

    谢谢你的赞美。

    ReplyDelete
  4. Happy FlourJuly 5, 2009 at 9:04 PM

    Hi Anncoo,

    This cake is very soft and fluffy. If you don't mind the strong taste and smell of egg then you must try it. My family love it very much. :)

    ReplyDelete
  5. AnonymousJuly 11, 2009 at 8:29 PM

    tried it on a regular square pan. taste wonderful. should have followed your sugar content instead of reducing it slightly. still... it taste absolutely yummy. thank you

    ReplyDelete
  6. Happy FlourJuly 12, 2009 at 9:30 PM

    Hi Anonymous,

    So glad that you also like it. Happy Baking. :)

    ReplyDelete
  7. AnonymousAugust 2, 2009 at 4:37 PM

    Hi,

    I tried this cake on a round baking tray this morning but not sure what went wrong...cause only the top of my cake is light...the bottom is really hard. really appreciate if sm1 could offer me sm suggestions...cause i m quite sure i followed the procedures correctly.Thanks!!!

    ReplyDelete
  8. Happy FlourAugust 3, 2009 at 3:37 PM

    Hi Anonymous,

    You didn't fold in the flour and oil properly so it set to the bottom and cause the bottom to be hard. Do try again.

    ReplyDelete
  9. AnonymousAugust 6, 2009 at 9:43 PM

    thanks! i will try that out again.

    ReplyDelete
  10. thuyAugust 9, 2009 at 7:04 PM

    Hi Happy Flour,

    Your recipe calls for 'cake flour'. I am from australia and I only see self raising flour or plain flour in the supermarket. Where do you get your cake flour from??

    Thankyou in advance for your help.
    Thuy

    ReplyDelete
  11. Happy FlourAugust 9, 2009 at 8:16 PM

    Thuy,

    I bought cake flour from bakery mart. Cake flour/low gluten flour give a softer texture to the chiffon cake. You can use plain flour instead.

    ReplyDelete
  12. thuyAugust 11, 2009 at 7:56 AM

    This is just to say 'thankyou' for your advice.

    ReplyDelete
  13. WendyinKK March 23, 2010 at 2:32 AM

    Thanks for linking my blog to yours.

    Phew..it's been a long time since I made paper sponge cup cakes.
    Just bought some really cute cups liners just nice for this.

    ReplyDelete
  14. Happy FlourMarch 23, 2010 at 10:44 AM

    Hi Wendyywy,

    Hehehe...it seem like I'm slow... to put up the blog link. Happy baking. :)

    ReplyDelete
  15. AnonymousAugust 8, 2010 at 11:52 AM

    Wow..I can't wait to try this! I don't have paper cups with the cute designs you have, so can I use normal white paper cups? Will paper cups burn in the oven? Sorry, I never tried baking paper before. Thanks.

    ReplyDelete
  16. Happy FlourAugust 8, 2010 at 1:36 PM

    Anonymous,

    You have to use those paper cups which has a waxed inner surrounding or paper baking cups.

    ReplyDelete
  17. AdelineDecember 15, 2010 at 1:09 PM

    can i use wheat flOur instead Of cake flOur and plain flOur ?

    ReplyDelete
  18. Happy FlourDecember 15, 2010 at 1:32 PM

    Hi Adeline,

    You can give it a try. If you totally use wheat flour, the texture of the cake will be dry. You can use half wheat flour and half cake flour.

    ReplyDelete
  19. AdelineJanuary 6, 2011 at 1:43 PM

    can i knOw why the tOp Of the cakes that i bake have an uneven surface ?

    ReplyDelete
  20. Happy FlourJanuary 7, 2011 at 6:28 PM

    Hi Adeline,

    I'm not sure what do you meant by uneven surface on the cake. Is it winkle crust, it was due to shrinkage during cooling. It should be your egg was not whisk till stable (thick and fluffy} enough.

    ReplyDelete
  21. adelineFebruary 1, 2011 at 4:40 PM

    thanks fOr helping

    ReplyDelete
  22. AnonymousJuly 27, 2011 at 2:50 PM

    Hello, I think I'm using the same souffle cup (62 * 40mm) and followed your recipe and it only filled 3 cups? Is that supposed to be?

    Lyn

    ReplyDelete
  23. Happy FlourJuly 28, 2011 at 10:31 AM

    Hi Lyn,

    The muffin cup which I used is about 5cm in diameter and 2cm in height. If you're using the same muffin cup it should yield about a dozen.

    ReplyDelete
  24. PoohDarlingOctober 9, 2011 at 6:29 PM

    Hi,
    What kind of milk did you use for this recipe?

    Thanks!
    Cara

    ReplyDelete
  25. Happy FlourOctober 9, 2011 at 8:35 PM

    Hi Cara,

    I used small packet of 'HL' milk. You can use any types of milk.

    ReplyDelete

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