my quest for cream and sponge cake
So not too long ago I attempted a white cake recipe.. that was apparently idiot proof and perfect - it completely failed on me and well, I proved to be a complete idiot. Actually, the first time I made it it tasted okay, but when I tried to improve on it.. it tasted so bad that wati sliced up the cake, lathered each slice with butter and a layer of sugar, rebaked them til they were crisp.. and they still tasted gross - yes, butter and sugar couldn't redeem it.
& since then, I've been super determined to make a sponge cake, worthy of whipped cream and fresh fruit topping and of course the calories that i'd be consuming from the lethal combination of cream and cake (if lumps read my blog she would now chime in "this is why you have fat arms" - fat arms, her nickname for me, y am I even her friend..)
meet japanese sponge cake
Note though that this was my second attempt - my first attempt failed so miserably i wanted to bawl.
Because the batter is really light and primarily comprises of eggs, the dry ingredients in my first batch separated from the wet and I wound up with a really nice fluffy cake on top but a terrible sticky and hard mess at the bottom of the cake pan - that unfortunately made my more determined than ever and it resulted in my second batch of sponge cake!
Whipped cream and diced mangoes... we're in business.
I generally dislike whipped cream.. unless it's with a nice soft sponge cake and fresh fruits
BOOM. besides that giant air bubble (heh heh), this was absolutely delicious - mark has appeared at my place twice in the past 2 days to benefit himself from my every burgeoning range of cakes and desserts available ( a result from my homey tendencies and love for the kitchen)
Freshly brewed coffee with japanese sponge cake to kick start my morning :) nom.
The cake was good but I'm determined to keep trying at it until I get one that requires no yolk and perhaps is stable enough to hold cream and strawberries for a layered cake (i foresee that when i try that out the kitchen + dining area will look like another typhoon has swept through)
3 eggs
90g caster sugar
100g cake flour
20g melted butter
1 Tsp vanilla
beat the eggs with the sugar until they've risen about threefold and have a ribbon like texture. Sift the flour thrice and sift it into the cake batter, folding in gently, a third at a time. Fold in the melted butter and fold in the vanilla. Bake at 170 degree celcius, and watch it because how long it takes depends on the type of pan you're using (shallow.. not shallow.. cupcake shape... etc)