Sponge cake ( Jialei center)

egg, 6
sugar, 160g
water, 70g
vanilla/ honeydew essence, little
self-raising flour, 160g
corn oil, 70g
S.P, 20g
Cake tin: 1 rectangular cake tin ( 11"x14") greased with oil and lined with paper.
1. sift self-raising flour
2. Beat egg and sugar for 1.5 minutes. Add in 1 and S.P. Beat for another 1.5 minutes. Blend in water and vanilla. Beat for 1o seconds. Remove from mixer.
3. Using hands, in circular motion, fold in corn oil and mix well. Pour mixture into cake tin.
4. Bake for 10 minutes at 200C. Leave it to cool. Decorate as desired.


D34+h Hime said...

Hi. May I know what is S.P?? Thanks for all your great recipe!!

Cherry Z, RD said...

Hi! S.P is a stabiliser used in baking sponge cakes because it enables the eggs to rise rapidly and stiffly. If you can't S.P in your area, ovalette or Quick 75 works just as well.

ninabina said...

Hi Cherry
When do you add the flour?

January said...

Thanks for the recipes especially the sponge cake. I always find difficulties in making a light sponge cake. I saw that the Jialei's sponge cake has little fat and water added. How is this sponge compared to those who has 100gm flour with 100 gm meted butter added? Which do you think is lighter? Hope to see your reply.

Anonymous said...

what is S.P????

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.