To make a delicious cream cake, I have always feel that the sponge cake make the difference. Everything else can be right but if the sponge is too dry or hard, it spoils the whole cake.
To make the perfect sponge, you need the right recipe. You also need to know your oven well so that the cake is not too dry or too wet. Please also use the right cake pan. The folding in of flour and butter is very important so that the cake won’t be flat.
My journey in looking for ways to make the perfect sponge has been quite trying. I don’t really like premix as I don’t like the texture and flavour. The only brand of premix that I find satisfactory is Prima. I tried many sponge recipe and they are just not right. Some instructions are so vague that the cake just don’t turn out right.
The following sponge recipe is my favourite and quite easy to make. I have taken some pictures so that you can visualize the process better. Once you master the perfect sponge, you can check out my different cream cake recipes so that you can decorate and make different types of cake. They are delicious.
The following is the recipe for vanilla sponge cake. If you want a chocolate sponge cake, just reduce the quantity of plain flour by 50gm and replace with 50gm of cocoa powder.
100g (4oz) butter melted
6 eggs, room temperature
225g (8oz) caster sugar
125g (5oz) plain flour
1/2 tsp vanilla essence
Grease a 9 inch (23 cm) cake pan. Line with greaseproof paper. Preheat oven to 180C.
Put the eggs and sugar into a large bowl and whisk until thick enough to leave a trail on the surface when the whisk is lifted. Usually with an electric mixer, it takes about 5 - 7 mins.
Sift the flour. Gently fold half the flour into the egg mixture. When it is well incorporated, fold in the other half. Add the vanilla essence and fold into the mixture.
Place 1 cup of the batter into a bowl with the butter and using a handheld whisk, whisk the mixture to lighten the butter. After that, fold the butter mixture into the batter.
Turn the mixture into the prepared tin.
Bake for about 40 mins or until a toothpick is inserted in the middle will come out clean. Remove from oven and allow to cool. Invert the cake onto a wire rack and remove greaseproof paper.
When removed from oven.
When cooled, it looks a little wrinkled.
Invert the cake so that now the top becomes bottom. Slice the cake horizontally to cream it.
*The pictures features a chocolate cake.