Paper Lined Sponge Cake Recipes

PAPER-LINED SPONGE CAKE

Steps:

• Sieve flour, corn starch and baking powder together.
• Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
• Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
• Fold in the sieved flour mixture and mix well.
• Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
• Fold half portion of the egg white into egg yolk and blend well.
• Pour the yolk mixture into the remaining egg white and blend well.
• Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.
• note:.
• Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo's Deli).
• Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.
• The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.

ZEBRA SPONGE CAKE RECIPE BY TASTY

Steps:

• In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
• In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
• In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
• Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
• Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
• Gently fold in the egg yolk mixture into the egg whites.
• Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
• Preheat oven to 350˚F (180˚C).
• Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
• In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
• Spoon in a scoop of the chocolate batter over the vanilla in the center.
• Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
• Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
• Bake for 30 minutes, or until a toothpick comes out clean.
• Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
• For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
• Serve with strawberry sauce and whipped cream!
• Enjoy!