I didn\’t grow up in a household that makes cakes so my skills are non-existent. I\’m not terribly fussed about eating them either – unless they are one of two made by some PNG-Chinese aunts (an airy sponge cake and a mango cheesecake that borders on savoury but certainly isn\’t. You know which aunties you are!)
Recently my lovely neighbour shared this recipe after I tried one of her cupcakes and I remarked on how similar it was to my aunt\’s sponge cake. The original recipe says that it borrows techniques from Asian sponge cakes but mixed with some Western techniques. I\’d like to try this but it does look rather long-winded and seems to require a mixing bowl with different speeds (which I don\’t have). It might be one to do with my cake-extraordinaire sister-in-law, who no doubt has a nice mixing bowl. I\’d be interested to hear what others think of this recipe if they make it.
For the cake:
- 2 cups plain flour
- 2.5 tsp baking powder (not baking soda)
- quarter tsp salt
- 4 large eggs (50 – 55geach) at room temperature
- 1.5 cups caster sugar
- 115g (half cup) unsalted butter , cut into 1.5cm cubes
- 1 cup milk, full fat
- 3 tsp vanilla extract
- 3 tsp vegetable oil
For the optional vanilla buttercream icing:
- 225g unsalted butter , softened
- 500g icing sugar, sifted
- 3 tsp vanilla extract
- 2 – 4 tbs milk, to adjust consistency
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Preparation:
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Preheat oven to 180°C (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven.
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Grease 2 x 20cm / 8” cake pans with butter, then line with baking paper. Best to use a cake pan without a loose base, if you can. Alternatively, use cupcake moulds like my neighbour did.
Combine dry ingredients:
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Whisk flour, baking powder and salt in a large bowl. Set aside.
Beat eggs until aerated:
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Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or a hand beater.
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With the beater still going, pour the sugar in over 45 seconds.
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Then beat for 7 minutes on speed 8, or until tripled in volume and white.
Finish the cake batter:
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Heat milk-butter: While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove). Do not let milk bubble and boil (foam is ok though). Don’t do this ahead and let the milk cool as this will affect how it rises.
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Gently add flour: When the egg is whipped, scatter 1/3 flour across the surface, then beat on Speed 1 for 5 seconds. Add half then remaining flour, then mix on Speed 1 for 5 sec. Add all the remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in. Once you can’t see the flour, stop straight away.
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Lighten the hot milk with some egg batter: Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1.5 cups of the egg batter into the milk-butter. (You don\’t need to be 100% accurate with amounts). Use a whisk to mix until smooth – you can be vigorous here. It will look foamy.
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Slowly add milk: Turn the beater back to Speed 1 then pour the milk mixture into the egg batter over 15 seconds, then turn the beater off.
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Scrape and final mix: Scrape down the sides and base of the bowl. Beat on Speed 1 for 10 seconds. The batter should now be smooth and pourable.
Bake:
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Pour the batter into pans.
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Bang each cake pan on the counter 3 times to knock out big bubbles.
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Bake 30 minutes or until golden and a toothpick inserted into the centre comes out clean.
Cool and frost:
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Remove from the oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – the slight dome will flatten perfectly.
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Frost with a frosting of choice, or cream and fresh berries and jam. Alternatively, make the vanilla buttercream icing below.
Vanilla buttercream:
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Beat butter with whisk attachment in stand mixer for 1 minute until creamy. Add icing sugar in 3 lots, beating slowly (to avoid a powder storm) then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
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Add vanilla and milk, then beat for a further 30 seconds. Use milk to make it lovely and soft but still solid enough to hold its form. Use immediately. (If you make ahead, refrigerate then beat to re-fluff).