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Sunday, 13 October 2013


A common sponge cake 

use as base for cheese cakes, 

ice cream cakes and many more....

This recipe yields 1 sponge cake 10"

A) 115g superfine flour
       3/4 tsp bicarbonate of soda

B) 3 AA egg yolk
     45g castor sugar
     25g corn oil
     100g water

C) 175g egg white
       3/4 tsp cream of tartar
       45g sugar

1) sift A and leave aside
2) beat egg yolk & sugar
3) mix in corn oil & water
4) lastly add flour to form a condense milk consistency, leave aside
5) whisk egg white, add cream of tartar
6) continue beating, add sugar in 3 additions
7) whisk on high until stiff
8) fold in egg yolk mixture until combined
9) pour into unlined 10" baking pan
10) bake in preheated oven 160'C for 35-40min
11) overturn pan on wire rack, put a wet towel on pan to cool down
12) after 15min, remove cake from pan

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