Paper-Lined Sponge Cakes

1. 1

   METHOD:.

2. 2

   Line 5 x 8 cm paper cups with 19 x 19 cm parchment or silicon papers.

3. 3

   DO NOT grease the papers.

4. 4

   Preheat oven at 190 degC.

5. 5

   Sift flour, cornstarch, salt and baking powder into a mixing bowl.

6. 6

   Add egg yolks, castor sugar, melted butter and milk to the dry ingredients.

7. 7

   Use a hand whisk to mix until just combined.

8. 8

   Set aside.

9. 9

   In a separately mixing bowl, whisk egg whites until stiff peaks form.

10. 10

    Use a large spatula to fold 1/3 of egg whites into egg yolk mixture.

11. 11

    Fold gently to not deflate the egg whites.

12. 12

    Transfer mixture in (4) to the remaining 2/3 of egg whites.

13. 13

    Fold gently.

14. 14

    Fill each paper cups to about 80% full.

15. 15

    Bake in preheated oven for 20-25 minutes or when skewer inserted into centre of cakes comes out clean.

16. 16

    Remove sponge cakes from paper cups.

17. 17

    Let cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.