Chocolate Sponge Cakes and Butter cupcakes

On this entry, I will share the to type of cake that is Sponge cake and Butter cake. Sponge cake is a light type of cake but Butter cake is a mealy one. I m super excited when I know about our today recipes. This two recipe needs some skill to do . If not there will be some error in the making of this recipe such as Overcooked, still raw and so on. But there is always time to do some experiment because Cooking is art and need experiments to gain skills. For not letting you all down. This is the recipe for the cake.

Butter Cupcake

 

Ingredient

Part A

•125 gm – Fat

•125 gm – Castor Sugar

•½ tsp – Vanilla Essence

Part B

•3 nos – Egg

Part C

•125 gm – Cake flour

•½ tsp – Baking powder

Method

1.Start off by sift the dry ingredients in Part C and set aside.

2. Now, mix the ingredients in Part A. By using a creaming method, beat the castor sugar and fat together until it become fluffy. Then, add the vanilla essence. Mix well, but don’t over mix, just to make it fully combined.

  

3.Then, add Part B which is the eggs. Make sure to add the eggs one by one. Mix until it is perfectly combine.

 

4.Add Part C from the first step and fold the batter. 

 

5.Transfer or place the batter into a muffin/cupcake paper. Use the muffin tray to bake inside the oven.

6.Bake them for about 40-50 minutes at 180 degrees. 

7.When it is done, decorate with any decorations you want.

Chocolate Sponge Cake

Ingredient

Part A

•4 nos – Egg

•125 gm – Cake flour

•125 gm – Castor sugar

•25 gm – Cocoa powder

•½ tsp – Baking powder

•½ tsp – Vanilla Essence

•50 ml – Water

Part B

•15 gm – Ovalette / jilla

Part C

•65 gm – Corn oil

Method

1.Start by sift all the dry ingredients in a mixing bowl; Cake flour, cocoa powder and baking powder.

2.Then, add sugar and mix well.

3.Add the liquid ingredients in which the eggs (one by one), the vanilla essence and pour a little by the water.

4.Whisk at a high speed until the batter is fluffy and the texture should be light. 

5.Next, add the ovalette and continue whisking it with the same speed from before. The colour should turn into a light brown.

6.Pour in the Part C, which is the corn oil, slowly. Do not whisk but only to mix the batter until it is perfectly combined.

7.Place in a cake mould and bake at 180 degree for about 40 minutes.

8.When it is done, take it out from the oven. Take it out also from the cake mould by turning it upside down carefully and place it on the wire cooling rack. Let it cool.

 

You can make the sponge cake into any decorative cake such as Blackforest cake (the one that we done in class)

So this the two type of cake. Hope you all ENJOY :3 and have a good time.

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