Sponge Cake

The success of making sponge cake largely depends on the amount of air whisked into the mixture. There is no fixed time for beating the sponge cake mix and eggs. It depends on the type of cake mixer used. If using small cake mixer, it is better to use cold eggs and cold water from the fridge for easy rising.

You can also make swiss roll using the same recipe.
 

Oven: Preheat oven for 15 minutes before baking. 170/175 bake for 30 min

Ingredients:
1 kg sponge mix
1 kg eggs (about 20)
250ml water
250ml oil

Method:
1. Beat eggs lightly.

2. Put sponge cake mix flour into the beaten eggs.

3. Use low speed to mix into smooth batter.

4. Increase to high speed and beat batter until white and creamy.

5. Add water and continue to beat until light and fluffy.

6. To Test, use mixture to drip into a "O" shape and it can keep the shape for 10 seconds.

7. Use a plastic spatula and mix in the melted butter in ONE DIRECTION until well-combined.

DONT over-mix the mixture . If mixture starts to break up and turns watery, it means air bubbles have broken up and the cake texture will be coarse and hard.

8. Pour the mixture into a lined and greased baking tin, bake in a pre-heated oven at 180degC for 30 to35 minutes or until cooked and golden brown.

8. Remove and leave to cool.