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“A light and airy sponge cake.”
READY IN:
50mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. METHOD:
  2. LineΦ 5 x 8 cm paper cups with 19 x 19 cm parchment or silicon papers.
  3. DO NOT grease the papers.
  4. Preheat oven at 190 degC.
  5. Sift flour, cornstarch, salt and baking powder into a mixing bowl.
  6. Add egg yolks, castor sugar, melted butter and milk to the dry ingredients.
  7. Use a hand whisk to mix until just combined.
  8. Set aside.
  9. In a separately mixing bowl, whisk egg whites until stiff peaks form.
  10. Use a large spatula to fold 1/3 of egg whites into egg yolk mixture.
  11. Fold gently to not deflate the egg whites.
  12. Transfer mixture in (4) to the remaining 2/3 of egg whites.
  13. Fold gently.
  14. Fill each paper cups to about 80% full.
  15. Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.
  16. Remove sponge cakes from paper cups.
  17. Let cool on wire rack.

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