Cornflour Sponge Cake
I saw this recipe on TV and was intrigued. It was a sponge cake made entirely out of just cornflour and custard powder, not a trace of plain flour in sight! The cake was indeed very soft and spongy, and the texture was very fine. Will definitely make this again.
Adapted from the recipe 'Aunty Jean's Sponge Cake Recipe' featured in ‘Cake Wars’, 11 November 2005 episode of ‘How the Quest Was Won’ at ABC Television, Australia.
Makes one 22cm cake.
[Ingredients]
4 egg yolks
65g caster sugar
1/2 teaspoon lemon essence
75g wheaten cornflour
30g vanilla custard powder
1 1/4 to 1 1/2 teaspoons baking powder
30g melted butter
60ml hot water
Meringue:
4 egg whites
pinch (1/8 teaspoon) salt
100g caster sugar
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 22cm springform cake tin well. Line the bottom with a piece of baking paper.
2. Mix the cornflour, custard powder, baking powder together and sift three times. Add hot water to the melted butter.
3. Put egg yolks and sugar in a large mixing bowl and whisk to dissolve sugar. Add lemon essence and whisk in. In 2 or 3 batches sift flour mixture into the batter and whisk in well, making sure there’s no lumps. Alternate whisking in of the flour mixture with butter/water mixture.
4. Whisk egg whites and salt in another mixing bowl until soft peaks formed. Add sugar gradually, spoonful by spoonful, whisking until meringue is glossy and forms stiff peaks.
5. Fold 1/3 of the meringue into the batter lightly and gently. Repeat twice more with the rest of the meringue.
6. Pour batter into the prepared cake tin. Run a knife in the batter around a few times, then tap the pan on the bench three times to rid any large air bubbles in the batter.
7. Bake for 35 to 40 minutes. Remove from the oven and immediately drop the cake tin from about 10cm high onto the bench to break the cake structure inside. Loosen the side of the cake from the tin then let it cool for about 10 minutes in the tin. Turn out carefully and cool right-side up on a wire rack until completely cold. Best serve at room temperature, either plain or with whipped cream.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Adapted from the recipe 'Aunty Jean's Sponge Cake Recipe' featured in ‘Cake Wars’, 11 November 2005 episode of ‘How the Quest Was Won’ at ABC Television, Australia.
Makes one 22cm cake.
[Ingredients]
4 egg yolks
65g caster sugar
1/2 teaspoon lemon essence
75g wheaten cornflour
30g vanilla custard powder
1 1/4 to 1 1/2 teaspoons baking powder
30g melted butter
60ml hot water
Meringue:
4 egg whites
pinch (1/8 teaspoon) salt
100g caster sugar
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 22cm springform cake tin well. Line the bottom with a piece of baking paper.
2. Mix the cornflour, custard powder, baking powder together and sift three times. Add hot water to the melted butter.
3. Put egg yolks and sugar in a large mixing bowl and whisk to dissolve sugar. Add lemon essence and whisk in. In 2 or 3 batches sift flour mixture into the batter and whisk in well, making sure there’s no lumps. Alternate whisking in of the flour mixture with butter/water mixture.
4. Whisk egg whites and salt in another mixing bowl until soft peaks formed. Add sugar gradually, spoonful by spoonful, whisking until meringue is glossy and forms stiff peaks.
5. Fold 1/3 of the meringue into the batter lightly and gently. Repeat twice more with the rest of the meringue.
6. Pour batter into the prepared cake tin. Run a knife in the batter around a few times, then tap the pan on the bench three times to rid any large air bubbles in the batter.
7. Bake for 35 to 40 minutes. Remove from the oven and immediately drop the cake tin from about 10cm high onto the bench to break the cake structure inside. Loosen the side of the cake from the tin then let it cool for about 10 minutes in the tin. Turn out carefully and cool right-side up on a wire rack until completely cold. Best serve at room temperature, either plain or with whipped cream.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 24.1.12
6 Comments:
Hi.
I've just followed your blog for the last few weeks and so delight with your baking.I was wondering what do you bake with atta flour?Can I use this kind of flour instead of wholemeal flour to make bread? Thanks
Atta flour is a low gluten wholemeal flour, so I would not recommend using it as the only flour to bake western styled bread. However you may try using it in conjunction with bread flour if you really need to use it up, say 100g of atta flour with 400g of bread flour... Just an suggestion as I have not try it myself. Otherwise you can also try experimenting with it to bake wholemeal cakes or biscuits.
sd
this is a must try recipe.
thanks for sharing
Hi Lily,
This is a very old post that I left as a draft (written in 2005) and just re-published it, I'm so used to using Wordpress which keeps track of all dates of when a post was first written (and all the dates of the edits) that I forgot silly old Blogger does not keep tracks of date of old posts and this post has jumped to the front of the queue when I reverted it from draft to publish status, arghhhhh.
If you want to make this cake, try the Feather-light version in my Wordpress blog, that is a much better and airy cake than this one.
Hi SeaDragon,
i would like to contact about old Fenying recipes, is there a possible to direct send an email to you.
My email: margaretteo2010@gmail.com
It might be better if you contact Fenying or Aunty Irene at:
http://www.facebook.com/DJVioletFenying.Fans
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