RECIPES

SUPERFINE WHOLEGRAIN SPONGE CAKE

INGREDIENTS

60g

Prima Superfine Wholegrain Flour

60g

Prima Cake Flour

1/8 tsp

Baking Powder

6 nos

Eggs

9g

Cake Emulsifier

115g

Sugar

30g

Water

80g

Melted Unsalted Butter

PROCEDURE

  1. Preheat the oven to 170oC. Line a 21cm x 21cm cake tin with parchment paper.
  2. Sift the superfine wholegrain flour, cake flour and baking powder together.
  3. In a mixing bowl with whisk attachment, combine eggs, cake emulsifier and water. Add sugar and the sifted flour mixture and mix on low speed for 1 minute to combine the ingredients. After 1 minute, scrap down the side of the mixing bowl.
  4. Turn the mixer to high speed and mix for 8 minutes. Check for smooth and shiny texture.
  5. Change the speed to low and gradually add in the melted butter for 1 minute. Fold mixture until it is even.
  6. Pour the batter into the cake tin.
  7. Bake at 170oC for 32 – 35 minutes until a skewer inserted in the center come out dry and clean.
  8. Remove the cake from oven and let it cool for a few minutes.
  9. When cooled, remove from the tin before serving.