Description:

Yuhuuuuuuuuui.....

Baking lagi .... Kali ini, bikin sponge cake dari resep yang ada majalah FLAVOURS. Dari resep dasarnya, gue tambahin sebiji telur lagi, jadinya tujuh butir, dipanggang pakai 2 buah loyang ukuran 20 cm. Trus, iseng-iseng deh, kuenya dihias. Hiasan standarlah..sekalian belajar 'rias manten' dikit-dikit. Dikasih lemon filling (beli jadi dong!), trus dioles whipped cream disekujur tubuh cake, ditaburi almon panggang dan ditambah bebuahan. Standar banget kan?

Trus dimakan deh....nyam-nyam...enak!

Ingredients:
- 6 egg yolks
- 40g caster sugar

- 6 egg whites
- 110g caster sugar
- 100g low protein flour, sifted
- 1 teaspoon baking powder, sifted
- 50g cornflour, sifted
- 1 teaspoon vanilla
- 50ml milk
- 90g butter, melted





Directions:
- Preheat oven to 180ºC. Grease and line the base of a 25cm round cake pan
- Whisk egg yolks and caster sugar on high speed until thick and fluffy.
- Whisk egg whites until soft peaks form. Add 110g sugar, bit by nit, while whisking, until the egg whites are stiff.
- Lightly fold the egg white mixture into the yolk mixture in two batches. Mix sifted ingredients together. Sift, a little at a time, onto the egg mixture and fold in lightly. Repeat until all the sifted ingredients are used. Add vanilla and milk; lightly fold in the butter.
- Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until cooked – the centre of the sponge should be springy to the touch, and an inserted skewer should come out clean