Vanila sponge cake - by Sadaf Arshad

Makes one 9" or two 5 to 6" cake tins.

(1) 120 Grams Cake Flour (1 Cup)

(2) 6 Large Eggs (Separated)
(3) 125 Grams Granulated White Sugar (1/2 Cup + 2 Tablespoons OR 10 Tablespoons)
(4) 50 Grams Granulated White Sugar (1/4 Cup OR 4 Tablespoons)
(5) 2 Teaspoons Baking Powder
(6) 1/4 Teaspoon Salt
(7) 50 Grams Unsalted Butter (6 Tablespoons)
(8) 1Tablespoons Water
(9) 2 Teaspoons Pure Vanilla Extract
(10) 1/2 Teaspoon Cream of Tartar (Optional).


Preheat fan oven for 160° or normal 170°
Mix the cake flour with the baking powder and salt and set aside. Melt the butter and combine the melted butter with the water and set aside too.
Separate the egg yolks from the whites. Place the egg yolks and 1
25 grams of sugar in the bowl of your mixer and beat at high speed for 5 to 8 minutes. Add the 2 teaspoons of pure vanilla extract and beat till incorporated
Take the mixing bowl of the mixer. Pour in the melted butter and water mixture and fold in with a spatula. The butter mixture will sink to the bottom of the bowl when you pour it in. Fold till blended. Make sure you get to the bottom of the bowl when folding.


Add the flour in to yolk mixture slowly.
In a saperate bowl pour in the egg whites (at room temperature) and beat at high speed. As soon as it starts to form, add the cream of tartar and continue beating.Next, add in the remaining 50 grams of sugar a tablespoon at a time and beat until gets stiff peaks.
Then fold the egg whites into yolk mixture in portions and bake it about 30 mins


  Inspired by french vanila sponge cake recipe by Terry Adido with a lil bit of changes 

 Filling
200 ml heavy whipping cream
50gm caster suger
I tsp gelatin.

2tbsp water

 Mix the gelatin in water n put a side for 3 to 4 mins.
Whip the cream for 3 to 4 mins n then add suger one spoon at a time. When cream is getting thick add gelatin mixture in it and beat untill stiff peaks..


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Fiona Lau

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