Baked a sponge cake for the kids as a back to school snack. Hubby and I find the cake very light and spongy, like a chinese sponge cake but not fragrant. I used the strawberry emulco bought from 8P Concept and guess using only strawberry emulco is not enough.
This cake must go with some toppings and fillings that makes it tastes good. Will bake this cake again for our coming birthday celebration and filled it with strawberry fillings and toppings. :)
As for the kids, I added some blueberry fillings that makes it tastes better.
Got the recipe from Home Sweet Home. Thanks Kak Ummi.
5 eggs - size A
135g plain flour
1 tsp baking powder
75ml corn oil
160g caster sugar - I used 140g
2 tbsp fresh milk - I used evaporated milk
1 tbsp strawberry paste / emulco
Preheat oven to 175C. Grease and line an 8" x 8" cake tin.
Mix and sift plain flour with baking powder 3 times and set aside.
Mix sugar and ovalette in a large bowl till well combined.
Add in eggs one at a time and beat till thick and fluffy.
Add in strawberry emulco and mix till well combined.
Fold in flour in 3 batches.
Lastly, add in fresh milk and corn oil.
Pour into cake tin and bake for 25 to 30 minutes. ( Mine took 35 minutes )
Remove cake from oven and immediately flip the cake tin upside down and cool on a wire rack.
When the cake is cooled completely, remove it from cake tin and cut into small pieces.
( Best to cut half and add some strawberry fillings into the middle of the cake )