PAPER-LINED SPONGE CAKES

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INGREDIENTS:

Makes 7

    5 eggs, separated

    60g superfine/ cake flour

    15g cornstarch

    A pinch of salt

    1/2 tsp baking powder

    100g castor sugar

    60g butter, melted

    50ml milk

(1)

(2)

METHOD:

1. Line Φ 5 x 8 cm  paper cups with 19 x 19 cm parchment or silicon papers. DO NOT grease the papers.

2. Preheat oven at 190 degC.

3. Sift flour, cornstarch, salt and baking powder into a mixing bowl. Add egg yolks, castor sugar, melted butter and milk to the dry ingredients. Use a hand whisk to mix until just combined. Set aside.

4. In a separately mixing bowl, whisk egg whites until stiff peaks form.

5. Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold gently to not deflate the egg whites.

6. Transfer mixture in (4) to the remaining 2/3 of egg whites.  Fold gently.

7. Fill each paper cups to about 80% full. Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.

8. Remove sponge cakes from paper cups. Let cool on wire rack.

NOTES:

1. Make sure eggs are fresh. It is difficult to whisk the egg whites if eggs are not fresh enough.
2. Suggestion: To make the top of cakes split opened, bake the cakes at 190-200 degC with top and bottom heat for the first 10 minutes. Reduce temperature to 190 degC and bake with bottom heat only till done.

Reference:

Adapted from 'Cookeasy' webpage (no longer in operation), Hong Kong.