-
1
Line the bottom of a cake tin with baking paper and cover the side with a larger piece of paper (or baking paper).
-
2
Shift plain flour and corn flour together (preheat the oven to 355F/180C).
-
3
Combine butter and vegetable oil (or milk) in a bowl and place the bowl over a bain marie to melt the butter (keep the mixture warm over the bain marie even after melting the butter).
-
4
Put the eggs and granulated sugar in a bowl and whip well.
-
5
Place the bowl over a bain marie and whip further.
-
6
After it is warm to the touch, remove the bowl from the bain marie (the batter should be thick enough to form ribbons).
-
7
Continue to whip until the stiff ribbon stage.
-
8
Stir the batter and whip for another 2 minutes to obtain an even smoothness.
-
9
Shift in the Step 2 dry ingredients and fold in the batter gently and slowly.
-
10
Add 2 ladles of Step 8 batter into the bowl of melted butter and oil at Step 3 and mix well.
-
11
Return this batter into Step 8 bowl.
-
12
Combine the batter evenly (if the mixture is too fluffy at this point, you can stir a little more).
-
13
Hold the Step 10 bowl at chest height and pour the batter into the prepared cake tin.
-
14
Drop the cake tin several times to expel excess air.
-
15
If the surface of the mixture is too fluffy, you didn't whip enough... Flatten the surface with a spatula (otherwise you will have a uneven surface).
-
16
Bake in a 355F/180C oven for 30-35 minutes (if the surface browns too much, cover with aluminum foil).
-
17
After baking, drop the cake onto a work surface and pull the paper to remove the sponge from the cake tin straight away.
-
18
Spray some water along the copy paper and leave to stand for 2 minutes (you'll be able to peel off the paper easily).
-
19
Cover the sponge with a moistened cloth and leave to cool (you could use a moistened paper towel).
-
20
After it has cooled, flip over and cover with cling film.
-
21
Leave to rest for one day (slice the sponge horizontally into 3 layers the next day).
-
22
Make the syrup.
-
23
Put the ingredients in a sauce pan and bring to a boil.
-
24
After the syrup has cooled, brush the spongecake with syrup.
-
25
Decorate the sponge cake as you like.
-
26
Just cut the sponge and serve with cream.
-
27
It is very tasty.
-
28
This is for this year's Christmas cake.
-
29
With 2 large eggs use 50 g plain flour, 10 g corn starch, 60 g granulated sugar, 10g butter and 10g vegetable oil.
-
30
The baking time is 340F/170C for 25 to 30 minutes.
-
31
When sliced, you can see the nice layers.
