Cotton Soft, Fluffy SPONGE CAKE | Recipe

After many attempts and tweaks, I think I've finally found THE recipe! Here it is- the recipe for the softest, springiest, lightest, airiest, fluffiest (I could go on and on with the adjectives...) SPONGE CAKE!

This cake is very subtly sweet, if you are not used to this feel free to amp up the sugar (use 45g of sugar each in the egg yolk and egg white batter instead).

Sponge Cake | Recipe
2 large egg yolks,
30g sugar,
1 tsp vanilla extract,
30ml vegetable oil,
35ml of milk,
60g of cake flour,
1/2 tsp of baking powder

2 large egg whites,
30g of sugar,
a squeeze of lemon juice

Method
1. Whisk together the egg yolks and sugar until pale and light.
2. Whisk in the vanilla extract, oil and milk until well combined
3. Sift in the cake flour and baking powder. Whisk gently and briefly until just combined- don't overmix.
4. In another large bowl, whisk together the sugar, egg whites and lemon juice until stiff and glossy peaks form.
5. Gently fold in the egg whites into the egg yolk mixture until no streaks remain.
6. Wrap a lined 6 inch springform pan tighty with tin foil. Pour in the cake batter.
7. Place the cake pan on a larger deep baking pan and fill up to 1 inch with hot water.
8. Bake at 160c for 25 minutes and then at 180c for 10 minutes. Let the cake cool for 30 minutes before unmoulding.
9. Drop the cake a few times to prevent it from shrinking up.
10. Slice the cake and enjoy as is. Taste that fluffy cottony goodness.

Mango Rose Cake | Recipe

INGREDIENTS
CAKE
3 egg yolks,
45g of sugar,
2 tbsp of milk,
3 tbsp of oil,
1 tsp of vanilla extract,
45g of all-purpose flour,

3 egg whites

CREAM
375ml of whipping cream,
3 tbsp of sugar

2 mangoes,
sponge fingers

METHOD
*Preheat oven to 180C
1. Whisk together the egg yolk and sugar until slightly pale.
2. Whisk in the milk, oil and vanilla extract until smooth.
3. Add in the flour and whisk briefly until smooth.
4. Whip up the egg whites until stiff/soft peaks form. Gently fold in a little bit of the egg whites at a time until well mixed in.
5. Pour batter into two 6 and a half inch, lined cake pans. Drop the pan gently 3 times to release any trapped air bubbles.
6. Bake for 15-20 minutes or until a toothpick inserted into the centre of the cake comes out clean.
7. Once baked, drop the cake to prevent shrinkage as it cools.

8. Whip the cream and sugar until soft peaks form. Set aside.
9. Peel the 2 mangoes using a vegetable peeler to remove all skin.
10. Cut each mango beside the pit to get 2 halves.
11. Carefully cut thin slices from each half (vertically). Cut scrap pieces of mango into rough cubes.
12. Place cream into a piping bag fitted with a star tip.
13. On a large cake board, spread/smear a small dollop of cream to stop the cake from moving.
14. Place cake on the cake board, and spread a thin, even layer of cream on top.
15. Pipe a cream border around the edge of the cake and fill the centre with the scrap mango cubes.
16. Cover the whole cake with the second layer of cake before covering the entire cake with a layer of cream (using a decorative palette knife).
17. Cover the sides the sponge finger biscuits (sugar coat facing outside).
18. Pipe cream in a wave-like motion around the edges on top of the cake.
19. Fill in the centre by overlapping mango slices from the edges to the centre of the cap, forming a rose pattern. In the centre, curl a small slice and fit it into the hole.
20. Refrigerate the whole cake for 3-8 hours (preferably overnight) so that it can set, and to avoid it from falling apart when cut.
21. Slice, serve and enjoy!

Vanilla Cupcakes Recipe

.

It seems that nowadays cupcakes are the next big thing, but I find that the ones from many bakeries are too sweet... The icing is packed full of powdered sugar, not to mention that the actual cake itself is loaded with a ton of butter and sugar, as if it wasn't sweet enough. Many cupcakes now come in endless varieties of flavors which then has a load of artificial flavor and coloring added- yuck!
I have come up with a recipe, that is much healthier and delicious, as I have cut down on the butter and sugar, and I also find that it has a softer texture than most cupcake recipes out there! I hope you enjoy me recipe!

Vanilla Cupcake Recipe                                                                                         Recipe by iSaamuel

INGREDIENTS;
2 Eggs,
1/2 Cup of Sugar,
1 Tbsp of Pure Vanilla Extract,
2 Tbsps of Melted Butter,
1/2 Cup of Fresh Milk,
1/2 Cup of Cake Flour.

1. In a large mixing bowl, whisk together the Eggs and the Sugar until the mixture doubles in volume and becomes thick and creamy. This step takes about 5-10 minutes to reach its maximum volume and texture!
2. Gradually sift in your Cake Flour and whisk gently to incorporate everything. Do not overmix otherwise you'll have tough bread-like cupcakes!
3. In another bowl, whisk Melted Butter along with Milk and Vanilla Extract and pour this mixture into your cake batter.
4. Stir gently until everything's combined but don't mix for too long as the cake batter will develop gluten! The cake batter should be at a nice and creamy consistency!
5. Line your Cupcake Pan with Cupcake liners and scoop the batter with an Ice-Cream scoop or with two spoons, and divide the mixture equally between the liners.
6. Bake at 180c for about 15-25 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.

Enjoy and serve with your favorite icing or a dollop of whipped cream! :)

Sponge Cake Recipe

I've always wanted the perfect recipe for moist and soft cake... here it is! After weeks of developing and testing, I have finally come up with this perfect recipe! I love using this for my Birthday Cakes, or just sharing with friends and family beneath a blanket of fluffy whipped cream for a simple decoration- I hope you like this recipe

Sponge Cake Recipe                                                                                                                       Recipe by iSaamuel

INGREDIENTS; 
6 Egg Yolks,
6 Egg Whites,
150g of Sugar,
1 Tbsp of Vanilla Extract,
9 Tbsps of Milk,
110g of Cake Flour,
60g of Butter (Melted).

1. In a large mixing bowl, whisk together the Egg Yolks, Sugar, Vanilla until the mixture is light, thick and fluffy. The longer you mix, more air will be incorporated into the final result, making the cake extra soft!
2.  Add in your Milk and Melted Butter and whisk gently until well incorporated. The mixture should still be slightly thick.
3. Sift your Cake Flour into the Egg Yolk mixture, in three portions, mixing gently after a each addition with a whisk to prevent any flour lumps. Do not overmix, other wise you'll have a very dense and tough cake! Once all of the Flour are incorporated and well mixed through, scrape down the side of the bowl with a spatula.
4. Your mixture should be nice and creamy but not too thick or dough-like.
5. Add your Egg Whites in a seperate large mixing bowl and beat until stiff peaks are formed for about 3-7 minutes.
6. Gradually add your Egg Whites into your Egg Yolk mixture while folding gently to keep the air in.
7. Once there is no Egg White left, line two 10inch cake pans with non-stick parchment paper and divide the mixture evenly between the two pans. Bake the cakes for 20-25 minutes at 200c. Be careful not to overbake as it will result in denser cakes.

Let your cakes cool and frost with icing to make a Birthday Cake or top off with Whipped Cream and Fruits for an elegant dessert! Enjoy.