I had better write this down before I forget. This is the BEST sponge cake I have ever made.
The basic recipe for sponge cake is this: For every egg, it’s 25 g sugar and 25 g flour. So if you have 4 eggs, that would be 100 g sugar, 100 g flour. Raising agent is optional as an insurance. So are other add-ons like fat, flavoring etc. Then I found out that just by adding in a bit of condensed milk can make a whole lot of difference!
I had wanted to make jar cakes and I had finally accumulated enough little jars. But I was half-hearted. You know… I really can’t eat any more junk food if I wanted to fit into The Dress for my cousin’s wedding… But I had already made Chocolate Ice Cream and technically, was half way there. So dragging the recipe out from memory, I whisked 4 eggs with 100g sugar in my Kenwood Chef until fluffy. The KC does a really fantastic job of whisking air into eggs. As an afterthought, I decided to scrap off the last bit of condensed milk leftover from making ice cream. It amounted to about 1 Tbsp. Whisked that in. Then I folded in 100g of plain flour and drizzled in about 2 tbsp of oil (I didn’t even measure that). I baked it in a muffin pan and it turned out to be the BEST sponge cake I had ever had! It was ultra soft, moist and oh so good! All thanks to the addition of condensed milk.
Basic Sponge Cake (12-14 muffins)
4 eggs (room temp is better)
100 g sugar
about 1 Tbsp condensed milk
100 g plain flour
about 2 Tbsp vege oil/melted butter
Whisk eggs in sugar until fluffy. Then whisk in condensed milk for a min. Fold in flour and oil. Spoon into muffin cups and bake for about 20 min at about 180c.
This is what I did to the sponge cake after baking and cooling.
It’s basically a simplified trifle. It’s great coz it’s pre-portioned and easy to serve. It can be kept in the fridge for a few days or in the freezer for longer. If you run out of jars, an alternative is to use a cup.
If you don’t have cream, I think yogurt and fruits would be a good alternative too. I’m going to try that next. 8D