Monday, January 4, 2010

Mini Molasses Sponge Cake


2 eggs
25g caster sugar
45g molasses
1/4tsp salt
70g cake flour
15g milk
15g veg. oil

1. Preheat oven to 190C.
2. Lined small cupcake tray with paper casing and set aside.
3. Use a cake mixer to whisk the eggs, salt, sugar and molasses 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 into the cake batter in 3 portions and fold in. (I used hand whisk to fold in.)
5. Mix milk and oil together and fold in lightly into the batter until well combined.
6. Spoon batter into cupcake tray until 90% full.
7. Bake in preheated oven for 8-10mins.
8. Remove cakes from tin and cool on a wire rack.
9. Dust with icing powder and serve.

Note: You can replace molasses with honey, maple syrup or golden syrup.


Anonymous said...

I have a bottle of molasses for ages and had no idea what to do with it. Thanks for sharing this recipe to ease my mind.


Happy Flour said...

Hi Jess,

You are welcome. :)

Anonymous said...


I have a bottle of blackstrip molasses with me and I don't know what to do with it too.

Can blackstrip molasses be use in this recipes as I know that there are different type of molasses and I do not know what are the difference.

Thank you.


Happy Flour said...

Hi Mixue,

I think it should be fine to use blackstrip molasses. However I only come across Strong/Mild Flavour molasses but not Blackstrip molasses.