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Thursday, May 1, 2008

Sponge Plain Cake

Source : Intan

Ingredients :

250g eggs (without the shells)
120g castor sugar
125g self-raising flour
50ml water
13g emulsifier / sponge cake stabiliser / ovallette
60g melted butter (cooled)
1 teaspoon vanilla essence (omitted)
1 teaspoon strawberry essence
a few drops of pink food coloring

Method :

1. In a bowl, place the eggs, castor sugar, self-raising flour and ovallette. Beat on high speed.
2. Add in water and essence plus the coloring.
3. Continue beating till light and fluffy.
4. Finally, fold in the melted butter.
5. Bake in a preheated oven at 180 C for 40 minutes.


  1. hi, can i know loyang dia apa size? emel kat

  2. Anonymous :
    Hi there... I am not so sure what loyang did I use but it should be a size 7" x 9" tray. Mind you, my trays are homemade so the size may differ from the standard size.. ;)


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