Basic Sponge Cake recipe

This is my basic sponge cake recipe that I use for making cakes. You can play with this and make various other types. My cakes are generally not too sweet (more korean / chinese) but if you like them sweeter just adjust the sugar to your taste.  

Basic Sponge Cake

Frozen Berries and Kiwi Cream Cake

Yum!

 

Basic Sponge Cake
Temp: 180 degrees C
CookingTime: 20 minutes

Ingredients

For Sponge:
5 eggs
1/2 cup sugar
3/4 cup all purpose flour

1 tbsp baking powder
2 tbsp cocoa powder (opt)
pinch of salt
3 tbsp milk
2 tbsp unsalted butter

For Whipped Cream:
300ml double cream
1-2 tbsp sugar
1 tsp pure vanilla extract

Method

Cut baking sheet to size for base and side of the cake and place it in the cake tin ready for use.

Heat the oven at 180 degrees C.

Separate the eggs in two large bowls. In the bowl with egg yolks add the sugar and whip it to a creamy lemon consistency. Leave aside. Whip the whites of the egg with a pinch of salt until stiff peaks form. Microwave the milk and butter together until warm to touch.

In the bowl with the whipped egg yolks, Shift in the flour, cocoa powder (opt) & baking powder. Fold gently until smooth. Add in the whipped whites and fold everything gently.

Fold in the warm milk and butter.

Transfer whole thing into the cake tin. Tap the tin on the counter to take the air bubbles out and place it in the pre-heated oven for 20mins at 180 degrees C. Check the sponge cake is ready with a stick. If still wet let it cook for another 2-3 mins.

Let the sponge cake sit for 5-10mins to cool before you start cutting to prevent it from crumbling.

While the sponge cake is cooling, whip the double cream, sugar & pure vanilla extract together until soft peaks form. Do not over whip the cream as it will not spread on the cake easily.    

Decorate the cake with cream and various fruits.