Eps 3 : Vanilla & Chocolate Sponge Cake

Hi everyone! sorry for the late post another recipe. I've been on vacation with my hubby last few days >,<

Today i wanna share the special vanilla & chocolate sponge cake. i'm using a special recipe for this sponge cake. I call it special because it contain a gelatine, which hold the dry and the liquid ingredients together that make the cake so moist and delicious! :D

So, lets get started. You're going to need :

1. 100g plain all-purpose flour
2. 115g sugar (you can reduce the sugar to 100 if you want less sweet)
3. 1/2 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1 teaspoon gelatin (use the powder, you can't use the gelatine leaves coz we're not gonna heat it)

6. 63ml vegetable oil (canola oil)
7. 3 egg yolks
8. 125ml cold water

9. 3 egg whites
10. 1/4 teaspoon cream of tartar

First, preheat your oven to 160 C.

Then put your egg whites and cream of tartar into a bowl, and whisk on high speed until you get soft peaks. The soft peaks means no more liquid left, so you want to whisk it until all the liquid become foamy structure.

Then put your dry ingredients (flour, sugar, baking powder, salt, and gelatine) into a bowl and using a wire whisk mix it until incorporated.
Make a well in the center of the flour mixture then pour in the oil, egg yolks, and water.

You can use the same whisk*, mix together the flour mixture for 30 seconds only until incorporated, don't over mix.

Using spatula, fold in** your egg whites in three batches to the flour and eggs mixture until they perfetcly combined. Don't over mix this, coz it will break the egg whites structure and put the air out the mixture, so the cake will be so dense, not moist.

Line the cake pans with baking paper, and divided the batter evenly. This batter will make 3 mini cake pan. so, i made 2 vanilla and 1 chocolate.

To make the chocolate sponge cake, just add 1 tablespoon cocoa powder to the remain batter, then fold it until combine.

Bake for 32-35 Minutes.

When it's done, leave in the pan and turn it upside down. We do this so the cake will stay moist (try this technique, believe me, it works! :p) and leave it to cool.

And there you have it vanilla & chocolate sponge cake. you can use this as a base for any other cake. As for my next post : Vertical Layer Rose cake :D

See inside the cake 

Enjoy! :D

*you can use the same whisk to mix the egg yolk and the egg whites. But it only applicable if you use the whisk to whisk the egg whites first, then egg yolk, not otherwise. so you can't use the whisk that you use for the egg yolks for egg whites 

**folding means using the spatula, you will fold the batter from the the bottom center of the batter, then up. Do it until incorporated. It is different from mixing. usually we use this folding method when the meringue (egg whites) was involved, because we dont want loose the air inside the batter and break the egg whites structure.