Adapted from Creative Making of Cake-Alex Goh
Traditional Sponge cake
(A)
5 eggs
250g caster sugar
(B)
120g cake flour
(C)
80g corn oil
- Put (A) in a mixing bowl and whip till light and fluffy,double in size
- Fold in (B) and mix till well blended.
- Stir in (C) and mix until well incorporated. Pour batter into a well lined with butter & flour/greaseproof paper baking tin.
- Bake in a preheated oven of 180 C for 30 minutes.
- Remove from tin immediately after removing from oven.
Vanilla buttercream
150g unsalted butter,softened slightly
100g icing sugar
A teaspoon vanilla extract
- Cream butter,sugar & vanilla extract from 5 minutes until pale and frosting just have the grainy feeling.
- Frost completely cooled cake.
1 comment:
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