Skip to main content

Sponge Cake


This is expriment No. 2 of my cake making.

After browsing through a couple of blogger's wonderful sponge cakes, I wondered if I should attempt to make my own. Then, a sign came. My fridge door was left ajar for 5/6 hour through the night and most of the things in it came close to room temperature! Diseaster! I had to think of ways to use all the highly perishables as I could. I had 7 eggs sitting in the fridge and that's just the number needed to make a sponge cake. Someone up there just sent me a sign, I think.

This is not my first time attempting sponge cakes, having made them as part of my Home Economics class while in school. I remember vividly that the sponge cakes I made then smells and tasted eggy. In my opinion, I would much rather have the Chinese version of steamed egg sponge cake. So when I saw all the sponge cakes were popping all over the blogs, I thought to myself that there must be something about sponge cakes that appeal to people. So I decided to give it a try again. The next decision I had to make was to decide the recipe source. I settled for my New Joy Of Cooking as it looks the least intimidating.

Conclusion: Wonderfully sweet! Very tender crumb. Having been convinced that I, too, can turn out a fluffy cake, I am very encouraged to keep improving my cake making skills.

Comments

  1. this sponge cake looks really yummy... can show receipe?

    ReplyDelete
  2. maybe my next try shall be a sponge cake! whee!

    ReplyDelete

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre