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Paperlined sponge cakes

Posted on Sep 18th, 2022
by Matthew
Categories:
  • Recipes

Recipe for paperlined sponge cakes


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • delicate
  • fluffy
  • moist
  • paper-lined
  • sponge cakes

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Paperlined sponge cakes are a delightful treat that are light, fluffy, and perfect for any occasion. These delectable cakes are made with a delicate sponge batter that is baked to perfection in paper-lined pans. The result is a moist and tender cake with a slightly crispy exterior. Whether enjoyed plain or dressed up with frosting or fruit, these sponge cakes are sure to impress.

Keywords: sponge cakes, paper-lined, fluffy, moist, delicate.

Paperlined sponge cakes details


By thesmartcookiecook.com
A recipe of Paperlined sponge cakes. Read more below.
Paperlined sponge cakes, recipe Rating: 4.5
Number of votes:102
INGREDIENTS:

Makes 7

5 eggs, separated

60g superfine/ cake flour

15g cornstarch

A pinch of salt

1/2 tsp baking powder

100g castor sugar

60g butter, melted

50ml milk

METHOD:

  1. Line Φ 5 x 8 cm  paper cups with 19 x 19 cm parchment or silicon papers. DO NOT grease the papers.

  2. Preheat oven at 190 degC.

  3. Sift flour, cornstarch, salt and baking powder into a mixing bowl. Add egg yolks, castor sugar, melted butter and milk to the dry ingredients. Use a hand whisk to mix until just combined. Set aside.

  4. In a separately mixing bowl, whisk egg whites until stiff peaks form.

  5. Use a large spatula to fold 1/3 of egg whites into egg yolk mixture. Fold gently to not deflate the egg whites.

  6. Transfer mixture in (4) to the remaining 2/3 of egg whites.  Fold gently.

  7. Fill each paper cups to about 80% full. Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.

  8. Remove sponge cakes from paper cups. Let cool on wire rack.

NOTES:

  1. Make sure eggs are fresh. It is difficult to whisk the egg whites if eggs are not fresh enough.
  2. Suggestion: To make the top of cakes split opened, bake the cakes at 190-200 degC with top and bottom heat for the first 10 minutes. Reduce temperature to 190 degC and bake with bottom heat only till done.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Paperlined sponge cakes

Recipe type: xarchivex

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  • delicate
  • fluffy
  • moist
  • paper-lined
  • sponge cakes

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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