Recently one of our church friends had baked her really lovely sponge cake which is truly light and fluffy. Both my daughters loved it so much, they had requested me to make my Mile High Sponge cake for them. Now as this involves a lot of effort, as both the egg yolks and whites have to be beaten separately and then combined together. And as our friend had given us some Ovalette (sponge cake stabiliser), I felt I needed to try baking with this. Hence I found and modified a recipe I found on the internet.
Now while searching for the ideal recipe, I had to ensure that I had the right ingredients. The recipe below actually used Cake flour, and after researching about it, I found that it was simply a mixture of plain flour and corn flour. Hence I worked out the right proportions using some simple calculation.
170 grams Plain flour + 30 grams Corn flour (mixed and sifted together a few times) to make Cake flour
200 grams Castor sugar
24 grams Ovalette (sponge cake stabiliser)
50 grams Milk
180 grams Melted Butter
For those who do not know what Ovalette is, it is an emulsifier which acts as a stabiliser and allows for the bubbles in the cake mixture to hold firm and not burst. Hence the cake will retain that fluffy appearance, and remain nice and light. It does that without needing much work, as the eggs can be beaten together with the rest of the ingredients – saving time and energy.
- Add all the above ingredients (except the melted butter) into the mixing bowl.
- Beat everything on High setting for 7 minutes.
- Add in butter and mix thoroughly.
- Place into cupcake tin (I used a silicone cupcake mould for this).
- Bake in preheated oven 175 degrees Celsius Fan-assisted (or 190 degrees Celsius for conventional oven) for 20-25 minutes.
- Once done, remove from oven and allow to cool.
Then the cupcakes will be ready to serve. I initially had it set at the higher temperature, and then found that I had to reduce the temperature setting for a fan-assisted oven, as the higher heat will result in a volcano-eruption appearance (seen in picture below). Using a lower temperature will prevent this phenomenon.
And as you can see the bulk of the bubbles are very fine and the cupcake has a very fluffy texture to it. My family definitely enjoyed eating it.
And I thought I would try my hand at baking this as a sponge cake instead, and hence I had to keep rechecking the center of the cake with a skewer – I found that it took between 35-40 minutes to get the center fully cooked. And the results are below.
I am pleased that after all this time, I’ve finally managed to use the Ovalette to bake cakes which my family love to eat. And it just makes the whole cooking process that much easier.