Thursday, November 24, 2011

Sponge Cupcake

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I have several bad experiences on baking sponge cake in mini cups. They are not well bake. Most of them will shrink after remove from oven, like these...

Ever since I have no courage to bake these type of cakes. Since this month Aspiring Baker’s theme is cupcake I read a lot of lovely sponge cupcake in blogger friends post. Therefore I want to have my own success sponge cupcake.
I failed in my 1st attempt. Just like previous baked, shrink terribly. Although is not good looking, still soft and edible.
Another bake? Yes after few days of struggling I decide to bake again. This time I used higher temperature instead of low which used to bake sponge cupcake.  It works! These cupcakes are so meaningful to me as this is my 1st success sponge cupcake :)

Adapted and slightly modified from Carol Sponge Cupcake
2 eggs
30g castor sugar

40g cake flour
10g corn flour
*sift and set aside

40g melted butter
1. Soak the eggs (with shell) in warm water (about 50%) for 5 minutes.

2. Put the warm eggs and sugar in a mixing bowl. Beat with electric mixer till thick and white (check with ribbon test).

3. Fold in the sifted flour in 2 batches and mix to combine.

4. Spoon some of the batter into melted butter. Stir to combine. Pour the butter mixture back into the batter and mix well.

5. Spoon into lined paper cup till 80% full. Bake in preheated oven 180C for 12-13 minutes.
 * Adjust according to your oven temperature.

I'm submitting this post to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) hosted by Min of Min's Blog.


  1. Great job, Vivian!! They are indeed beautiful sponge cake!

  2. well done, glad you manage to bake perfect sponge cake.

  3. i hv got no experience baking sponge cakes in paperliners but i wld actually like to try baking a chiffon cake in them.


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