Thursday, December 17, 2009

Vanilla Sponge Cake



This is my last minutes bakes for my sister and her sweet princess visit. I baked a simple sponge cake and sandwich it with strawberry jam. So glad that she love it. :) You can find the orginial recipe from 'Kitchen Corner' blog here or from Ytower.

Recipe

Ingredients
3 egg
125g caster sugar
1/4tsp salt
100g cake flour
22g veg. oil
22g milk
1/4tsp vanilla paste

strawberry jam

Steps:
1. Preheat oven to 180C.
2. Lined base of a 7inches round tin with greaseproof paper and set aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until thick and fluffy.
4. Sift the cake flour into the cake batter in 3 portions and fold in. (I used hand whisk to fold in.)
5. Mix milk, vanilla paste and oil together and fold in lightly into the batter until well combined. (You can mix some batter into the oil mixture then fold into the remaining batter but you have to make sure that the oil batter is fold in properly into the egg batter.)
6. Pour batter into the cake tin.
7. Bake in preheated oven for 25-30mins.
8. Remove cake from tin and cool on a wire rack.
9. Slice cake into 2 pieces and sandwich it with strawberry jam.
at

22 comments:

  1. Sonia ~ Nasi Lemak LoverDecember 17, 2009 at 11:13 PM

    This sponge cake look really good.

    ReplyDelete
  2. Happy FlourDecember 18, 2009 at 11:18 AM

    Hi Sonia,

    Thanks, it's really very spongy and yummy. :)

    ReplyDelete
  3. Kendra BingDecember 19, 2009 at 12:52 AM

    ~~ $$$ dropping by ~~

    ReplyDelete
  4. missyDecember 19, 2009 at 11:53 PM

    HI HHB coincidentally i also did a victoria sponge cake recently - with strzwberry jam but i didnt do buttercream .. I like sponge cake cos it's light and nice..

    merry xmas!

    ReplyDelete
  5. AnonymousDecember 20, 2009 at 9:32 AM

    I have been following ur blog since months ago. You have inspired me to love baking & cooking. TQVM!

    ReplyDelete
  6. AllieDecember 20, 2009 at 9:18 PM

    your cake looks lovely!

    ReplyDelete
  7. tracieMooDecember 21, 2009 at 11:15 AM

    It does look pretty soft. Must be yummy to sandwich it with jam. I love the decorations you put on it!

    ReplyDelete
  8. Happy FlourDecember 21, 2009 at 1:39 PM

    Hi Missy,

    Sorry, I'm not HHB. Sometime it nice to have something simple.

    ReplyDelete
  9. Happy FlourDecember 21, 2009 at 1:40 PM

    Hi TQVM, Allie and TracieMoo,

    Thanks for all your compliments. :)

    ReplyDelete
  10. thuyMay 15, 2010 at 5:25 PM

    Can you please tell me the ingredients that are used to make this sponge cake. Thankyou very much.

    ReplyDelete
  11. Happy FlourMay 15, 2010 at 10:21 PM

    Hi Thuy,

    You can find the recipe from Kitchen Corner blog and I already did link it from my Vanilla Sponge Cake post.

    ReplyDelete
  12. AnonymousFebruary 2, 2011 at 1:43 PM

    Hi!

    I'm baking using a 7 inch round tin, with a height of about 6 cm, would that be appropriate for baking this cake in?

    And how tall would the cake approximately be after baking?

    Thanks!

    ReplyDelete
  13. Happy FlourFebruary 2, 2011 at 3:03 PM

    Hi WeiLi,

    It fine to use a 7" tin. Sorry, I had forgotten what is the height of the cake. It should be approximatively 3.5".

    ReplyDelete
  14. AnonymousFebruary 2, 2011 at 3:20 PM

    Hi!

    oh okay, hm, then in this case, could i still use my cake pan which height is 6 cm and line it with high parchment paper? Cause i couldnt seem to find a high cake pan.

    ReplyDelete
  15. AnonymousFebruary 2, 2011 at 4:04 PM

    May i know how high is your 7" round tin? If my cake batter flows over the top while baking, is it normal? Thank you very much.

    ReplyDelete
  16. Happy FlourFebruary 2, 2011 at 5:26 PM

    Hi Wei Li,

    Sorry, the height of the cake should be approximatively 2". My cake tin has the same measurement as yours.

    ReplyDelete
  17. Happy FlourFebruary 2, 2011 at 5:36 PM

    Hi Anonymous,

    I'm using a 7inches base and 6cm high round tin. If you worry it will overflow just fill the cake tin 70%-80% full. I remembered this cake turn out quite high, it almost touched the rim of the tin.

    ReplyDelete
  18. AnonymousFebruary 6, 2012 at 11:51 AM

    Hi

    Just wondering ... Do u think this batter will bake well in the mini donut pan?

    Tx!

    ReplyDelete
  19. Happy FlourFebruary 6, 2012 at 2:57 PM

    Hi Anonymous,

    You can give it a try. Well greased the pan to prevent it from sticking to it.

    ReplyDelete
  20. AnonymousNovember 20, 2012 at 12:11 AM

    when beating the egg is all the way using high speed ma?flour divide 3times adding in?why when i folding in the flour must will deflate alot de?

    ReplyDelete
  21. UnknownAugust 2, 2013 at 8:38 PM

    How much vanilla powder should I be using?

    ReplyDelete
  22. Happy FlourAugust 3, 2013 at 1:41 PM

    Hi Jason Ng,

    I never used vanilla powder before so I'm not sure how much should you add into the cake batter.

    ReplyDelete

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