I use back my favourite basic chocolate sponge cake recipe to make into this plain sponge cake for a fruity cake. I just love this sponge cake recipe, soft and spongy!
after removed from the oven
no major shrinkage once cooled..
Easy to remove from the pan also, i even just use bare hands to remove the bottom..
Basic Plain Sponge Cake
(recipe source: by Sonia aka Nasi Lemak Lover)
*make a 7” round cake (with removable bottom cake pan)
4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
1/2tsp vanilla extract ( I use Cointreau )
90g cake flour
4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar
Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil and milk, stir to combine.
3. Add in cake flour, mix well, set aside.
4. Add lemon juices into egg white, beat till foamy.
5. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡)~ (hand mixer speed 3 takes about 5mins)
6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
8. Pour batter into the pan (don’t need to line with paper but you can also line paper but use normal baking paper, also don't use a non-stick pan), bake at pre-heated oven at 140c for 25mins (at lower rack, i place 2nd rack from lowest), then increase to 170C and continue to bake for 30mins.
82 comments:
I did left a message at your previous chocolate sponge cake. Just wanted to ask you again, if I would to bake in a normal square tin. What size should I use?
Can you teach me how you layered the cake so evenly?
Angeline, I think still use back the same size 7" for square tin. I use a cake leveler to slice the cake evenly.
Sonia, sponge cake cannot line the pan is it? Also I notice your pan the sides are much higher than normal pan. Can you source for me 8inch with high sides like yours?
Oh, you didn't need to line the baking pan! And oh, it easily came off like you said. I shall try using this recipe in future then!
Phong Hong, yes, the cake pan i use is a bit higher than the normal one..Ok, I will look for you for one 8".
Phong Hong, ya, don't line paper in the pan, because we need to let the cake batter to hold on the cake pan wall and climb up beautifully..
Hi Sonia,
Your sponge looks so soft and spongey. i must learn how to make this cake with your recipe. Just want to know do you inverted the cake after cooked from the oven? Like the chiffon cake.
Mui Mui , don't need to invert the pan, just let it cool on wire rack for about 15 mins then remove the cake from pan. Don't cool for too long as the bottom will gather water ( hot steam turn to water) if you did not remove cake from cake pan.
Looks like a great sponge cake! I'll definitely try your recipe next time. Thanks!
Very beautifully done. Shall get myself tall baking pan for such recipe.
Sonia this cake look really beautiful:)
Very nice and even color.
what a nice even colour, and love that it looks really fluffy and light.a basic recipe is great, because you can then play around with it, so versatile and great for all sorts of cake! this is great, thanks so much for sharing all the little tips!
好棒，表面没有裂缝的！
Lip smashing cake..looks great.
Wow, I would say this is perfection!! Not only it looks beautiful but also looks delicious too!
Your cakes are always so pretty! This one looks delicious. I've never made a traditional sponge cake. Glad to have this recipe to try!
i also have a very nice sponge cake recipe, quite similar to yours here but uses some baking soda and also invert the tin after baking with a wet towel. I got that from a baking class long time ago but cant remember why need to invert the pan oredi with wet towel.
the top of your cake is so smooth and the part of little shrinkage has me sold!
can i ask where did you get such a beautiful tall springform pan? I've been looking for a tall one like this (which is not dark in color) but havent been able to find it!
Janine, I buy from the nearby bakery ingredients shop at my place.
Hi, Sonia..
Thanks for sharing this recipe..i tried baking this cake today n the cake's center shrink while cooling..n the bottom layer is a bit dense..Could it be due to overfolding? I beat the egg white till very stiff peak but I find tat its quite difficult to fold in because they get lumpy..should I beat the egg white till medium peak instead?
Best regards,
Chilliqueen..
Chiliqueen, ya, I also found stiff peak is difficult to fold, but this sponge cake using a pan without tube, so it need strong meringue to rise. Did you follow the fold method, 1/3 meringue using hand whisk to lighten the batter, then using a spatula to fold 1/3 meringue first then balance 1/3 meringue. But you can try not beat till too stiff but have to close to stiff ( straight tip but the tip
shown little crook). I hope you try again and let me know the result.
hi, sonia. ur cake very beautiful o. i want to ask u. y my cake will not rise evenly in the bottom. n how long to beat the egg white. is that the 1st we start beat using low speed n then turn to medium speed after 5 min n after five min turn to high speed again? i very set up on this. hai......
xing hui, about your problem, i suspect it was due to your oven. As for beating egg white, i usually like to use hand mixer even i have a KA stand mixer. Usually i beat at speed 3 all the way and take about 5-6mins..
"pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C (at lower rack) and continue to bake for 30mins"
Sonia, my oven dun have top and bottom, can i just first bake 140c for 25mins and then increase to 170c?
Angeline, I don't advise you to reduce sugar, the sugar amount just alright for this recipe. My oven also don't have top and bottom, just set to normal baking setting but bake at lower rack, first bake at 140c for 25mins then change to 170c for 30mins.. Hope this help.
Hi Sonia,
If I use 8" springform (only have this size pan), do I need to adjust the oven temperature and baking time?
Thanks a lot.
Liliana Tan
LiLiana , yes, extend a bit longer, 140c for 30mins and 170c for 30mins.
Hi sonia,
I baked one chocolate sponge cake last weekend, looks good when it is in oven, but shrink once it get cold.
It is not as spongy looks as yours. Inner part is moisture and is looks like kuih and I am using 8 inch Pan. How to fold the egg white part into egg yolk evently? It comes out with 2 colors, I worried tat I over mix the mixture. Thank you.
Anonymous , I suspect you have underbake the cake. Maybe you can increase both temperatures . As for folding method, I have indicated in the recipe , first 1/3 egg white use hand whisk to stir with egg yolk as to lighten the batter. Then fold 1/3 egg white using plastic stapula , and then fold in balance 1/3 egg white using stapula. Keep trying and don't give up, one day you will success .
Hi Sonia - I tried and loved it but somehow my sponge cake sinks in the middle. When it's in the oven it cracked in the middle but still looks nice. The next day the middle part sank in a little! Why is that?
hi sonia,,, i tried to bake this chiffon cake twice following exactly your instruction. i don't know why both time my cake is not cook in the middle. :(
natalie.
Natalie, i suspect it was due to oven temperature, what type of oven you were using? i will suggest you to either extend the baking time (but not too long also) or reduce the volume and bake into smaller cake. Try again and i hope you will success this time.
Vanessa, i really not sure why your cake sank only the next day??
hi sonia. thx for advice. i will definitely will try again. i am using Zanussi oven.
natalie
Baked this cake for few times, I just love the texture, thanks for sharing with us :)
Hi. I love this recipe. Is it possible to convert this recipe to fit a 10 inch square cake pan please. Really want to make it for a large family gathering.
Julie x
this recipe is more than the 7" cake pan, my batter over-filled the cake pan and sink when it's finish baked =.=
Hi Sonia,
Can I use this recipe to bake a 12 inch cake? Will the meringue able to hold the cake to rise and what is the temperature that I should bake it? And what about the baking time?
Great recipe my friend, I've tried it and it was very good. Now I'm moving to another recipe and is called Almond Joy Cake.
Hi Sonia,
Can I use a 10inch round pan for this recipe?
I should bake 2 layers for this if I need tall sponge cake.. How long should I bake??
Joanne
Julie, Kathy and Joanne, if use a 10" cake pan, try to double the recipe and extend the baking time. I can't try out because I don't have a 10" cake pan.
HI Sonia
Just baked yr cake... but the bottom is cave in, the bottom is hollow. Do u know what happen. I follow yr temperature. Thanks for your advise
Hi Sonia,
Is it Ok to line the bottom of the pan with baking paper as I can't find any pan that's removable.
Thank u.
Leia, sorry for my late reply, did you line paper at the bottom and invented the pan? if yes, don't wait for too long for the pan to cool down, maybe after 5mins, remove the pan as to avoid hot air turned to water when trapped for too long.
Lee Zenn, yes, you can line the paper, but please follow above advise to remove pan after 5mins, don't wait for too long.
Hi Sonia, May I check for the egg yolks, do we need to whisk ungil its light and fluffy and double or triple in volume? Thank u.
A year ago, i bake the chocolate sponge cake of your recipe, it turn out well.
I bake plain sponge cake today, but it turned out not as good as yours, Sonia...
When it's out of the oven, it shrink back to level before baked(as you had mentioned).
Middle part of the cake became dense（Cantonese：sat sat） though i was going to make the famous english lemon genteau cake....it smelt so eggy...
Going to figure out what was wrong..
初九快乐！
Love the look of this sponge cake and would love to give it a go! How should I go about it if I'll like to make it into a coffee sponge cake? Thanks!
hello!
It's a great recipe! Love how it's not too sweet.
But i have a question:
May i know why the top of my cake cracks whenever i bake sponge cake?
Thanks!
Dear why can't we use a non stick pan? I only hv non stick pan. So is there anyway I can use it ? Tks
Nikkol, you can use non-stick pan but please line with parchment paper
ling xiue, you will not have crack on top if you bake with this recipe.
Hi, thanks for your recipe. I was wondering what temperatures I can use for my fan oven? I would normally reduce by about 15c but worry that anything below 140 would be too low...
Thanks
Jen
Jen, yes maintain to bake at 140C , dont too low..
May I know if we can bake at top and bottom heat lower tray or using fan mode middle tray? Do we need to grease the tray as I do not have removable bottom tin.
space, yes bake at top & bottom heat but put the cake tin at the lower tray. If you dont have a removable bottom cake tin, then line bottom with paper, and grease and sprinkle flour on the sides of the cake tin.
Sonia, if I am using disposable aluminum foil to bake, do I still need to line the bottom with paper and grease and sprinkle flour on the side?
Sonia, forgot to indicate my name. Above question by michelle. Sorry.
Hi Sonia, can you please give me the measurement of 8" & 10" sponge cake. I would like to make a double layer cake for my daughter's birthday. Thank you in advance.
K
Michelle, yes, i think you have to , try it out and see.
K, For 8" use 5 eggs, 10" maybe 6eggs or 7eggs, the rest of ingredients just proportion it out, timing adjust accordingly.
Hi Sonia,
Can i use removable baking pan stainless steel ? I couldnt find removable alumunium baking pan in my nearest baking store. But they have stainless steel one made in japan.
Thanks!
~ Michelle~
Hi Sonia,
I use removable baking pan (not non stick), its difficult to remove the cake from the bottom. Some of the cake stuck to the bottom?
Please advice.
Thank you,
Giselle
Looks great
Hi Sonia, your recipe is my all time favorite!! Made so many birthday cakes with this and it is always a hit! Wanted to try this for cupcakes.. What do you think? How should long should I bake and what tempt? Thank you
as I have a small oven I used the lowest temperature of 100C and baked for 30 mins. the top is brown and a skewer inserted in it comes out clean.
I did not oil the pan at all and inverted the cooked cake with no problem. However after an hour I saw that the cake is detached from the cake tin.
Do I really have to bake the cake for 50 mins as mentioned in your recipe even if the cake is cooked after 30 mins? Does the cake have to be drier and harder through longer baking time.
The cake taste good. the only problem is that it did not stick to the pan
Giselle, you can line baking paper at the bottom.
Mabel, i suggest 170C for 25-30mins..but it really depend on your type of oven..
rachel, every oven is difference, if you find 30mins the cake already cooked, then you can stick to this timing. as for the cake is leave from the cake tin, my advise not to invert cake for too long like example 1 hour, you can remove once it turned slighlty warm.
HI Sonia,
I tried baking the vanilla and basic sponge cake twice but both shrunk tremendously when cooled.
the cake rose significantly above the rim of the cake tin once i increased to 160 and when I invert it to cool, it would fall out of the tin and the bottom of the cake sank inwards.
I noticed that for both cakes, you advised a different cooling method. One being inverted and the other to remove immediately.
Could this be the problem or is it the oven being too hot? Should I bake at 140 continuously all the way?
Mel
Mel, two method are also ok, inverted is easy but you have the marking on the top surface, whereas remove immediately you can have nice top and side, but a bit tricky to handle . I suspect your oven bottom heat is not enough, maybe you can extend the baking time, or change to bottom heat only ( if your oven has this function) after done the baking and bake for few more minutes.
Hi Sonia,
I have made this few times and succeeded. But recently I made again, the cake rose above the rim of the cake tin. I use removable cake tin 7 inch.
I bake at 125 C for 25 min, 145C for 25 min. The last 18 min the cake is cracked.
The cake is spongy, didnt collapse. I put baking pan on top to prevent it from cracking but didnt help.
When I remove the cake from the cake tin, the side of the cake crack. What could be the problem. Its so frustated as I have already made before and succeeded with smooth top.
Please help me how to fix it.
Thank you.
Sonia can I ask do I need to let the cake sit in the oven for a certain amount of time without opening the oven door...? Then only take out from oven to cool on wire rack for about 15 mins?
Hi sonia,cn i change to butter instead of using oil?
Please how long can I keep this cake and how do I preserve it.thank you
Please how long can I keep this cake and how do I preserve it.thank you
Please how long can I keep this cake and how do I preserve it.thank you
Hi Sonia,
Bottom of my sponge cake is concave. I use removable baking pan. I didnt grease and line the side or the bottom. Do you know what went wrong?
Thank you.
~Giselle~
Hi Sonia,
I really love your recipes! I've made a few of them and they are very yummy. I'm curious if I can turn this basic sponge cake into a lemon flavored sponge cake? If so, how would you recommend doing that? If I replace some of the milk with lemon zest or lemon extract, will that be ok?
Thank you!
LC, Yes you can replaced with lemon zest and extract, but omit the milk and replaced with water only.
Thank you very much! I will try!
One more question, when I cut the cake to layer it, the very top layer is very "mushy" and not as light and fluffy as the bottom layers. Would you have any idea why this happened? Thank you!
hi sonia ^^ thanks for the recipe. btw you said that this sponge cake is good for fruity cake. but can i use cotton cake (tang mian method) recipe for my fruity cake? i don't know which one is good for fruity cake TT this one looks so pretty, but the cotton cake one is soft too...
regards,
lily
lily, this sponge cake is more steady for decoration .
Hi,Thanks alot for your recipies,
I tried this one, it was so good in the oven but once it got out it shrunk more than your cake.
could you tell me why?
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