Tuesday, April 17, 2007

Spongecake

I have been wanting to try baking spongecake in a cup. Finally tonight I did it. I used my usual spongecake recipe and baked them in individually paper-lined cups. The result is stunning good. The cake is so soft and moist. The boys and hubby love it. Hubby asked for some to bring to work tomorrow too.

Just out of the oven.
Photo Sharing and Video Hosting at Photobucket

Took it out of the cup.
Photo Sharing and Video Hosting at Photobucket

See the texture of the cake. So soft and light.
Photo Sharing and Video Hosting at Photobucket
Photo Sharing and Video Hosting at Photobucket

Ingredients:
4 eggs
100 gm cake flour
100 gm castor sugar
12 gm spongecake stabliser
25 gm milk
90 gm melted butter

Methods:
Put all the ingredients except the melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an "8" on the batter won't sink in but will appear visible for a while. This will be the right constitency for your batter. Add in melted butter at this stage and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

135 comments:

Anonymous said...

Hi Hugbear,
Your kids and H are so lucky to have you. Your pics are making me hungry! Would you mind sharing your recipe? My daughter would just love this.

Love2eat8

Hugbear said...

Yes, I will post the recipe up later.

Anonymous said...

I would love to have your recipe Aunt Hugbear! I have always tried to make sponge cake like that but have always failed!!! I love your site so much!!!

Fong said...

oh dear... so sorry that I forgotten to take the spongecake as I was in a hurried this afternoon. Called Mag to take the spongecake instead cos so pai-seh to call you.

lwf

Whisky said...

Were the cups in the oven too, during the baking process? Trying one soon cus gramps love this goodie! Thankyou! =)

Hugbear said...

Yes, paperlined cups into the oven too. Make sure you use those cups that are waxed type. Not the ordinary paper cups as it may catch fire in a hot oven. Hehehe.

lwf, how come I got a feeling you will do that when I reminded you not to forget. Hahaha

Anonymous said...

Lee

Thanks for sharing the recipe...sorry for bugging you!!! The cakes were too good that I just must make them myself......

Baking Fiend said...

Hi LeeLee, thanks for posting this recipe... ask u ah... if i wanna add ground sesame inside, anything i need to reduce/increase in this recipe?

Anonymous said...

Hi Lee Lee,
Could u let me know wht type of oven ur using for ur baking? Brand n serial number? Im thinking of getting a new oven as my old oven is not working well.

Becky

Anonymous said...

Hi Lee Lee, your sponge cake looks delicious!! However, your steps did not mention what happens to the melted butter. Are we to add in after the mixture comes to ribbon stage?

shirley said...

Hi LeeLee

I am keen to try this recipe. As I do not have a digital scale, could you tell me how many tbsp is 12 gm of stabiliser.

Another query is whenever i make sponge cake, i always beat till it is very thick and the batter cannot write an "8" but flow down very very slowly. Is this the right texture?

Many many thanks for answering my queries!

Hugbear said...

Hi Baking Fiend, no need to reduce/increase anything. Just add in the grounded sesame. Remember to toast or dry-fry your sesame before grinding ok.

Hugbear said...

Hi Becky,

My tabletop microwave cum conventional oven was bought when hubby was working in Perth. I don't think you can get that model now as it was about 14 years ago. It is a National-Panasonic model.

Hugbear said...

Hi Anonymous, hahaha, I forgot all about the melted butter. Thanks for pointing out to me. I have amended my recipe accordingly.

Hi Shirley, you can use about 3/4 tbsp of the stablilizer. Should be safe enough. If you batter is flowing down very slowly, this is the correct stage. If you try using the whisk and try to write an "8" on top of the batter, you can see the figure "8" distinctly.

sunny_dreamzz said...

Hi Leelee,

Is it neccessary to use a stand mixer to beat the eggs? I always cant seem to get very soft spongy cake. I'm using hand held mixer. Especially for cakes like chiffon cake which requires the separation of egg white and yolks, I always cant get the texture.

if stand mixer is important, what brand do you recommend thats gd and affordable?

Thanks.

Regards,

sunny_dreamzz

Wendy said...

Hello,
Err....what's a sponge cake stabliser? Is it the same as emulsier?

Anonymous said...

Hi LeeLee,

My 1st attempt and it was a disaster! First batch i bake on waxed papercups n the texture was soft n fluffy but then when i baked the second batch i found out that the mixture had collapsed but i go ahead and baked it..the result was kuih like texture. How come ar? And i tried baking using baking paper in cups but the paper got burned. For this recipe, is it i have to baked all at once in the oven?

Rgrds,
Mei

Anonymous said...

Hi LeeLee,

Is it that i have to bake this papercup cakes in the oven all at once cos the 1st batch the texture was soft n fluffy but when i baked the 2nd batch ( i found out that the batter had collapsed),it was like kuih-type texture. And my baking paper got burned when i baked in papercups. Pls advise.

Mei

Anonymous said...

hi hugbear, is spongcake stabiliser same as ovalette or sp??

Hugbear said...

Hi, spongecake stabilise is the same as ovalette or emulsifer or sp.

Mei, when you say cup, what kind of cup. Did you trim off some of the excess baking paper if they are too high? When you say paper was burnt. Did it got very black or literally burned off. Maybe when you scoop batter into the cup some batter dripped onto the paper and as a result that area got burnt.

Hugbear said...

Sunny_dreamzzz,

Actually a handheld mixer is good enough for beating eggwhite to stiff stage. But if you want to invest in a good tabletop mixer, you can go for the cheaper range of Kenwood (they are designed to look like a Kitchenaid mixer). I think in Singapore it is selling at about $300+.

mrs chua said...

Hi Hugbear,
thanks for sharing your recipe.Can I bake into one big sponge cake?

Hugbear said...

Yes Mrs Chua, you can bake it into one big spongecake. Use this as base for your mousse cake or other creaming cake. It will be very nice.

Anonymous said...

Hi Hugbear,

I tried your recipe last night! It's really soft like you said. But the egg smell seems to be quite strong, even though I've already added vanilla essence. Any way to cover the egg smell?

Hugbear said...

Err, actually I like the eggy smell of this spongecake. It reminds me of the Ji Dan Gao I used to eat when I was young.

Anonymous said...

Dear Lee Lee,

May I ask if it is possible to bake the cake directly in the wzxed paper cup? Without the baking paper?

Thanks!! Vera

elizabeth said...

Hugbear,
I made this today and it tasted great. However, i took more than 20mins to bake it. Thanks for your recipe.

karlsfoodie said...

Hi leelee
Did this today.. was great! thanx leelee

Hugbear said...

Actually it is not advisable to bake it directly in the waxed papercup w/o the paper. Firstly, it will be difficult to remove the cake. Secondly, it may not be healthy for the body.

Elizabeth, it is ok to bake longer. You will get a darker brown colour and it is lovely.

Jo, glad you like it.

Anonymous said...

hi,
love your blog .everything looks so good . what is spongecake stabilser ? is it cream of tartar ?
diane

Hugbear said...

Hi Diane, spongecake stablilizer is to make your spongecake rise but it is not cream of tartar. It is gel like. It has many names also. Some call it stabilizer, some call it ovalette, some call it SP.

Anonymous said...

hi, i would like to try this recipe, but i don't hav ovalette, can i replace it with any other ingredient? thanks :)

Jasmin said...

Hi! I just tried baking this and it tasted really yummy but I don't know why my papercup cakes' bottoms turned to become a really dark brown! :( And when I tried peeling the cake away from the baking paper, it didn't look like the second picture in your post! Mine has some slight brown skin attached to it! Did I use a wrong kind of baking paper? Or did my cups play a part as well? If so, where can I buy your type of baking paper? (I bought mine from Phoon Huat.)

Thank you in advance and I hope to hear from you soon! :)

Sukkimi said...

HI, Mine got dark brown spot at the bottom. And er... n cook
Also my pan got over flow melted butter. I dun know what happen.

Thanks

Hugbear said...

Hi Sukkimi, did you mix the butter well into the batter? When you beat all the ingredients in step in, you need to stop the machine at least once to give it a stir to make sure all the eggs, flour, etc gets beaten well, especially those at the side and bottom of the bowl.

Anonymous said...

Hi, i want to try your recipe but have got a question...

how do you store the stabilizer? Cos i have never used it before so i dunno how to store the extras..

Thanks!!

-peisin

Hugbear said...

Hi Peisin, just store it in the fridge.

Fusion said...

i can't get access to ovalette... can i use something else ?

Anonymous said...

Hi,

May I know where to buy the waxed paper cups?

Please advise.
Thank you ~

-Susan

Hugbear said...

Fusion, can you get something like SP gel or spongecake stabilizer. I am afraid there is no substitution other than the ones I have mentioned.

Hugbear said...

Hi Susan, I bought it when I was holidaying in Cameron Highlands the last time.

Anonymous said...

Hi Hugbear,

Thanks for your reply.

Is it a must to use the waxed paper cups? Can they be found in singapore ?

Can it be replaced by muffins cups?

-Susan

Wendy said...

Hi Hugbear,

I did this last nite but I am not sure if i got the right consistency for the batter. I beated rather long cos I tried to draw a '8' and it keeps sinking down. So i thought i need to beat longer. The end result-- the cake is not soft n fluffy enough. Do you know if I did anything wrong. Is the texture supposed to be like a cake, rather than a sponge? I find mine rather dense, as if it did not rise enough.

Hugbear said...

Hi Wendy, you need to beat everything at high speed. The batter must be thick and creamy. The '8' will remain on the surface for a while before it sinks. If you get this type of texture then you cake will definitely rise and will be fluffy and very soft. The cake is not supposed to be dense at all.

Anonymous said...

Just wondering..
Won't beating the batter for 7 minutes overwork the flour? I know it's better than using all-purpose flour, but there's still gluten in cake flour. I'm a bit afraid that the sponge cake will turn out tough.

And I assume using self-rising cake flour would be okay too?

Hugbear said...

You won't overwork the flour for this recipe. First it has a spongecake stabilizer being used. Also cake flour is a very low gluten flour. In fact, you have to beat long and fast (high speed) enough to get the batter into the correct stage. I would not use SRF as it has baking powder added into the flour already.

charmaine said...

hi,

Thanks for the recipe. Tried last night. The cake rises in the oven for the first 8 mins but then started to sink after that. I am not sure why. Kindly advise. Thanks.

Hugbear said...

Hi Charmaine, did you follow the recipe exactly? Did you beat the batter well? If you did, the cake should be ok, it wouldn't sink.

charmaine said...

i followed exactly.

aside, i uses a table top mixer so it shd be well mixed.

will try again tomorrow nite or sat am and let you know,.

Hugbear said...

Hi Charmaine, hope you are successful this time round. Good luck.

Anonymous said...

Hi Hugbear, your spongecake look so yummy, I can't wait to try the recipe, but I have the same question about spongecake stabilise(ovalette,emulsifer or sp) never heard or seen them before in recipes so may I ask where can I buy them! at Asia market in Canada or local suppermarket on which section(cake & flour),how do they look like! thank you. I love your web. I tried already a few recipes & they are successful.

Hugbear said...

Hi Anonymous, for us here in Singapore, we usually can get it at the bakeshops or supermarket and they come in orange colour, some is white in colour.

Aimei said...

Hi Hugbear,

I tried this recipe but no matter how long i whipped, i couldn't whipped it till the ribbon stage. I find that usually for sponge cakes, we will whip whole eggs with sugar till thick, then we fold in flour and oil. But for this recipe, we whisk everything together and i really cant whipped to high volume.

Is it bcos I didnt use the stabiliser?

Hugbear said...

Yes, most probably it is due to the stabilizer. If you cannot get hold of spongecake stabilizer, then try other spongecake recipe that doesn't require it. You can try Lucy's blog, she has many spongecake recipe that doesn't use stabilizer.

Anonymous said...

Hi Hugbear

As i could not find cake flour & spongecake stabilizer over here in new zealand, can i substitute it?

Simply love your recipes!!

thks!! :)

Hugbear said...

There is no substitution so you can try other spongecake recipe that doesn't use stabliliser. You can find more spongecake recipes in Yochana's blog.

Violet said...

Hello Bakingmum, I seems to be almost everywhere in your blog.. LOL! I had a big big success on this one... Turned out pretty well and nice!!

I used your recepi and posted it up on my blog. Hope you don't mind. I wrote in your credits too.

If you are free, do come and take a look on my sponge cake. Leave some comments on my tagboard as well. Thanks!

http://violet-cheerful-forever.blogspot.com/2008/06/sponge-cake.html

Sally said...

Hi Baking mum, I love ur blog. I tried this recipe n it's excellent. So soft n nice. But I dun noe how to bake in papers, so I pour inside cupcakes paper/cups to bake. Lucky same result. I also added pandan paste to my last batch of the 6 cups n it tastes great. Nice frangrance smell. Love the soft texture. Thanks for the wonderful recipe.

Anna said...

Hi hugbear, i enjoy your blog very much. I have 2 questions - how many spongecakes does your recipe make and does the stabilizers have any health risk?

Missy said...

This recipe is short and sweet! Im gona try it. BTW whats a stabiliser? Can I get it at CS or NTUC?

WinGirl said...

Hello! I only recently discovered this blog - and boy do i love you!!

i tried this recipe twice and both times the cake was delicious! Really yummy! Unfortunately both times the cake sunk and strunk by quite a lot. Still nice and soft - but rather dense. I'm baking it in muffin tins lined with paper. do you think this is making the difference??

Shanice & Sharynn said...

Hi, tried the cake 2 days ago. Baked it using those hard cupcake cups for convenience sake. The cake rise very beautifully in the oven, but when i left it out to cool, it shrunk more than half. wonder what's wrong? It is still nice and soft, but dense. Was it because I didn't beat long enough?

Oh, and to sidetrack a bit, if some recipes call for 250g of castor sugar, but I put only 50g or 100g, will it affect the cake in anyway (except that it won't taste so sweet)? cause many recipes I tried are too sweet for me :P

Thanks again for the nice recipe. Will definitely try it again.

Hugbear said...

Hi Violet, will visit your blog to take a peep. Heehee

Hi Missy, should be able to get it from CS and NTUC.

Hi wingirl, it should not be a problem. Next time try to just make sure the melted butter and flour are mixed in well. No need to stir for too long if possible to see if the cake still comes out dense.

Hi Sharynn, the cake should not shrink too much. Nex time try to just mix everything well and stop. Try not to mix for too long and see how it turns out.

amandalwh said...

Hi Hugbear!

I tried these! and i love it! :D sooooooo simple and delicious! Many Thanks! =)

Amanda

Mommy Mash said...

Hi,

is it ok to omit spongecake stabliser? will it sink very badly?

Hugbear said...

Mommy Mash, if you cannot get hold of spongecake stabliser then use other recipe that does not require that. This recipe has to use stabliser.

Hugbear said...

Hi Amanda, you are most welcome.

Joyce said...

can I use oil instead of butter? if yes how much oil should i replace the butter with?

Thanks!

Hugbear said...

Hi Joyce, you can use the same amount of oil in place of butter.

Mommy Mash said...

hugbear,

does that means 90gm butter can be replaced by 90ml of oil har?

Hugbear said...

Yes, just replace with 90g of oil for the butter.

Joyce said...

i have tried by using 4 tablespoon of oil. and it worked.

jessica said...

hi, can you convert this recipe to cups, tablespoons, and teaspoons? i don't know how to use the recipe in grams. thanks!

Hugbear said...

Hi Jessica, you can try to do a search in the internet for the conversion table.

jessica said...

hi, its jessica again, i did a search on the internet for a conversion table, but most of them say that the conversion depends on the type of ingredient you are using.
if you have time, could you please convert the recipe?? i really want to make it for my mom, she loves spongecake! THANK YOU!! :D

Jasmine said...

Hi HugBear
I love yr site. Everything looks so simple and nice. Have u tried Crystal Jade sponge cake(wrapped in a servette)? It is very soft and light and it does't have that strong eggy smell. How can I get rid of the eggy smell? Please advise. Kamsiah many many!

Noveny said...

Hi Lee,

If I can't find the cake flour, can I replace it to the plain flour instead? Thanks.

Noveny

Agnes said...

hi,
I find that the texture is a little dry and I added more milk (put in 45g instead). It ended up having milkier taste than the egg taste - prefer the egg taste.

Based on the current recipe, how do i make the texture less dry? Add another egg or some water?

Agnes said...

not sure if my previous comment gets thru.

anyway, the recipe works fine but i find that the texture is a little too dry. i added more milk, but it lost it's nice egg smell. how do i make the texture less dry? add another egg or some water or another egg + more milk?

MC said...

Hi Hugbear,

I tried baking this the other day and everyone loved it! Thanks so much for the recipe.

One question, how do you fold the baking paper so they fit into the cups so nicely like in your pics? Mine came out a weird shape - nothing like your second picture.

Hugbear said...

Hi Agnes, if you have just added a bit more of the milk it shouldn't have make a difference in the eggy smell. I usually also added about 10ml more milk if I feel that the batter is a bit dry and I don't have the problem of the eggy smell. Try using bigger eggs when doing baking.

Hugbear said...

Hi MC, I cut the paper into a square shape to fit it nicely into the cup.

intobaking said...

Hi, I just found out your blog recently and I've tried out your spongecake this morning in my office lab and your steamed choc cake last monday at home. This spongecake tasted absoloutely fabulous! It's the best spongecake I've ever eaten in my entire life. It was so soft, so moist and so spongy. I love it. The only setback was they look hideous. Mine didn't turn out like yours. The shape was odd . Extremely odd. What size did u cut the paper? It has too many creases at the bottom. Can we use serviettes instead?

Hugbear said...

Hi Intobaking, I cut out a square shape. Actually it doesn't matter what shape as long as it fits in nicely at the bottom of the cup. I am not sure about serviettes though as I have not tried it before.

Sue said...

hi, i tried this lovely recipe and it turned out very nice ,very soft...thanks for the recipe

Anonymous said...

Hi, bakingmum, my mom love your spongecake. And I want to bake it with pandan flavour. How should i add it and whats the quantity.

Please advise. Thanks in advance

Hugbear said...

You can try adding about 1 tsp of pandan paste or 1/2 tsp of pandan essence with a few drops of green colouring.

Bee Rueh said...

looks nice! will try this recipe soon :D

am linking you if u dont mind

lynn said...

hi baking mum! i tried this receipe todae! it was gd! except tt the top of my cake wrinkled abit & it sunken after it cooled...isit i baked too long or my oven temp too high???

also the batter when i pour into the cups is runny or thick??

oh! another qns!! wat is the diff between top flour, HK flour & cake flour? can they be used interchangeably in cake receipes??? sorry~ asked alot of qns...and thanks in advance!

Hugbear said...

Hi Lynn, maybe baked too long. The batter is thick and not runny.
Actually top flour, cake flour, hong kong flour are all low protein flour which are inter-changeable when it comes to baking cake. The best is top flour, all gives a very soft texture to your cake.

Anonymous said...

Can you convert your recipe to US scale instead of the metric system?

lynn said...

ohh thanks baking mum! i will try again next time! =) my family likes to eat it!
hmmm but i realised when i use top flour to make cakes, it gives the bouncy/spongy texture like in a chiffon, but the other 2 flours give a cakey, as in more flakey texture and less bouncy! is tt rite??

Hugbear said...

For those who wants to do conversion, here is the website you can visit.
http://www.convert-me.com/en/convert/cooking

Hugbear said...

Lynn, compare Top flour, HK flour and Cake flour, Top flour is more superior in quality compared to the other two flours.

淑惠 said...

A great cooking and baking websites u have.
I am a beginner in learning to bake.
I like this recipe, will try this, hope i will success.

Gab said...

hi... i just want to ask... If how will I measure the 90gm butter?

I will measure it before melting or after melting it??? thanks ^^

Hugbear said...

Gab, measure it before melting.

Gab said...

Hi again..

Question about the spongecake... Can I bake this in a Round Pan and I'll just line it with parchment paper?

If I can bake it in a round pan with parchment paper lining. Do I Line it on the bottom and on the sides???

Thank you very much...

Hugbear said...

Gab, can use round pan and just line the bottom. No need to line the side.

Sue said...

Hi Hugbear,

i tried this recipe taste good. But I can't get the same texture on the top like yours. Mine tends to wrinkle up and shrink a little. Should I increase the stabilizer a little? And for the melted butter does it has to be melted to liquid (transparent colour) or slightly melted to a soupy stage? And I lessen the butter a little, about 20g lesser. Will that affect the rising of the cake too?

Thanks for sharing the recipe.
Cheers!
Susanna

Hugbear said...

Hi Susanna, try to use room temperature egg (ie not straight from the fridge type) and see if it helps. The butter must be melted until liquid form. Lesser butter should not be a big problem.

Sue said...

Oh actually the first time I tried this recipe, I had problem folding all the butter into the batter as it seems that some still sink to the bottom. That's why i cut down on the butter after that. The top portion of the batter turns out good though.

Thanks for advise! =) Will try again soon.

Sim said...

Hi,l
I just baked your sponge cake recipe today.Taste good,great recipe.However the top tends to crack a little.Any idea what caused that.

Thanks
Lim

Hugbear said...

Sim, maybe it is due to the temp.

jo ey said...

hi hugbear...i love all yr recipe. Instruction are clear and easy to follow. I tried baking the spongecake many times using lined loaf pan...however, the cake will shrink once it's out of the oven. please advice why it's that so! :-(

Hugbear said...

Hi Jo ey, spongecake tends to shrink a little from the side after it has cool down.

Sim said...

Hi,
I tried to bake it as one big sponge cake but each time I do that there is a thin layer at the base that comes out dense.It's okay when I bake them in paper cups.Do you know what is causing that.I tried a couple of times but similar results.

Tks
Sim

Hugbear said...

Sim, actually this is a spongecake recipe but I made it into small paper cup size spongecake. You should be able to get the same results as when you are using cups. Remember not to mix too much until the batter is deflated of the air in the mixture.

Anonymous said...

Hi
Thank you for this wonderful recipe. This spongecake comes out really soft fluffy and eggy.
I will double the recipe when I next bake again.

Anonymous said...

hi,
wish to ask if i was to bake into a whole cake.. how long will the baking time & temperature be??
and by the way do you have any chocolate fudge which is custard-like fudge cake recipe to share? planning to make a b'day cake for my coll whom like chocolate alot :)

thanks
elaine

Hugbear said...

Hi Elaine, the baking time is around 25 mins or so. Test the doneness of the cake by using a cake tester or a skewer.

For the chocolate cake, I usually make the steamed moist chocolate cake with the ganache. The ganache if left in the fridge for a while, will thicken up and it is very easy to apply onto the cake. Sorry I don't have a custard ike fudge cake recipe to share.

Jason said...

Hi,
Just wondering what sized eggs did you use for this recipe? The eggs I have weigh 59g each, is that too large? Thanks!

Hugbear said...

Hi Jason, I usually use the big eggs. About 65-70g each.

Anonymous said...

kelly here.
HI!just came upon your website and i really love it :)i was wondering if i could use this recipe for a spongecake that is like 9 inch..and what are the changes i should make so that the spongecake will turn out ok. because i tried other recipe and my spongecake shrink to half of it original size..:(

Hugbear said...

Hi Kelly, if you want a 9 inch cake try using 1.5 recipe and bake it for at least 25 mins.

Anonymous said...

Kelly here..
THANKs!!!

Anonymous said...

hi,
just halved ur recipe to try..
but my cake turned out to be too moist...
any idea what went wrong??
thanks for the recipe (:

chloe

-ShAo*EN EN*- said...

hi, is the spongecake stabilizer the cake emulsifier??

Hugbear said...

Yes, Shao*EN EN*

-ShAo*EN EN*- said...

thanks. i will try baking some...

-ShAo*EN EN*- said...

12gm actually means 12grams??

Hugbear said...

Yes it means gram.

Dina said...

Hi, I posted a question before but didn't get replied by you.

Want to ask you does your spongecake shrink alot? Mine rise till very high but when I took it out from the oven it shrink about more than half a inch and crumpled till quite ugly. ANything that I might have did wrong?

Sean said...

Hi aunt hugbear! Thanks for your wonderful recipe! My parents loved it. When u said the stabiliser could be found in ntuc and stuff i was so glad cause i thought u were in different country! although my cake rose very high in the oven and the top got burnt. Any idea why?

Hugbear said...

Hi Dina, might have missed out on your earlier question. Usually my spongecake doesn't really shrink a lot. You can actually add another 10-20ml of milk to this recipe. Give the cake tin a few bang to release air pocket before baking.

Hugbear said...

Hi Sean, your top heating element might be too close to your cake. When cake top is brown, try covering it with a piece of aluminium foil to prevent burning the top.

Chocolatecandyfloss said...

I tried this recipe last night, it was AWESOME! Thanks for sharing the wonderful recipe!

Anonymous said...

hi i replace plain flour instead of cake flour...thanks

arashi kensho said...

very good content,, thanks

Hugbear said...

Hi Chocolatecandyfloss, thanks for telling me and I am happy too to share wonderful recipes with my readers.

Hugbear said...

Hi, yes no problem replacing cake flour with plain flour. Just that cake flour/Top flour/Hong Kong flour gives a softer texture to the cake but plain is fine too.

Anonymous said...

can i use regular sugar instead of castor sugar? will that make any differences?

Cass said...

Hi, do u beat or fold in the melted butter?

Hugbear said...

Hi Cass,

You just need to pour in the melted butter and use a spatular to fold in until mixture is well mixed into the batter. Another way is to use the whisk to whisk in the melted butter until well incorporated.

Hugbear said...

Hi Anonymous, if no castor sugar you can use fine sugar. I am not sure what kind of regular sugar you are using but try not to use coarse sugar.

Related Posts with Thumbnails

Culiverter

Add it to your blog