Soft and irresistible, I ate half of the cupcake before I took the last shot hehehe... ;p Recipe source from '孟老师的100道小蛋糕'.
I am submitting this post to Aspiring Bakers #13: Enjoy Cupcakes (November 2011), hosted by Min of Min's Blog.
Recipe
Ingredients (yield 6 cupcakes)
60g egg white
15g caster sugar
40g egg yolk
30g caster sugar
1/2tsp vanilla paste
30g cake flour
20g corn flour
adequate amount of desiccated coconut/grated cheese
Steps:
1. Preheat oven at 175C.
2. Sift flour and corn flour together, set aside.
3. With a hand whisk, whisk egg yolk, sugar and vanilla paste till sugar melted, set aside.
4. Use a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
7. Then fold in half portion of the meringue follow by half portion of the sifted flour, repeat process.
8. Pour batter into a piping bag, pipe batter into cupcake cups till 80% full.
9. Sprinkle top with desiccated coconut/grated cheese.
10.Bake in preheated oven for 15-18mins.
11.Remove cakes from oven and cool on wire rack.
17 comments:
I love this sponge cupcake. Looks very pretty and spongy :)
这个蛋糕也是我喜欢吃的。嘻嘻嘻~
因为没有脂肪。
Hi Anncoo and Joceline Lor,
This is simple yet yummy spongy cake suitable for everyone.
Look spongy and good.
孟老师的食谱多数是中文版，
你能把它翻译成英文版，
你很棒！
Hi Sonia,
Thanks :)
Hi Kate,
说来可笑，我的华文是有限公司。我的中文食谱都要
一本字典和电子字典来帮我translate，真伤脑筋呀！;(
I am sure this must be a delightful cupcake to have:D
Hi Quay Po,
You're right, it soft and spongy.
this looks super good - i love spongy cakes! definitely trying this out soon!
Hi Janine,
Worth trying. :)
I would love to try this in my kitchen very soon^^
Hi, I was about to try this yesterday and upon reading the recipe, I realised no oil is used in this cake. Can i just confirm? Can I replace vanilla paste with vanilla extract? thanks
Hi Yummy Bakes,
Very sorry for the late reply. Vanilla extract/ paste /essence also can be used. Oil was not used in french style sponge cupcake recipe.
Hi
I love your French Style Sponge Cupcake very much as no oil was needed and yet cupcakes were soft and spongy.
This will be my keeper cupcake recipe.
Thank you for the recipe.
Blessings
Priscilla Poh
Hi happy flour, changed upon your lovely blog. Im a newbie in baking. Can I ask for this french style cupcake, can I change it to a choc flavour? So instead of using vanilla powder, how much cocoa powder / baking chocolate should I use?
Hi Happy Flour, finally I baked this cupcakes. Turned out well. Thanks for sharing this recipe that makes me feel like trying out more cupcake recipes.
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