Vanilla Sponge Cake / Basic Sponge Cake

This sponge cake is used to make fresh cream cake, butter cream cake and fruitcake.
Temperature: 180o
Time: 35-40 Minute
Pan: 9”

STEP I
6 No Eggs
125g Sugar
¼ teaspoon Vanilla Essence

STEP II
125g all-purpose flour
1 pinch of Baking Powder

Variations:

  • For Moist: Melt 50g butter or oil (Oil is best)
  • For Flavored: One pinch of salt and 20g Milk powder
  • For Chocolate:
    100g all purpose Flour
    25g Cocoa Powder
    1 tablespoon Coffee
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