Sponge Cake Recipes for Light Cheesecakes
May 20th, 2009.
Categories: All, Baked, Dessert, Lacto Ovo, Vegetarian
Here is an important recipe for light cheesecakes. For most of the light cheesecakes, you need either biscuit crust or sponge cake as the cake base. I normally bake one vanilla sponge cake and one chocolate sponge cake, keep in the freezer. Just remove the cake from freezer an hour before baking, and you are ready to bake any light cheesecakes!
VANILLA SPONGE CAKE RECIPE
Ingredients
4 eggs
80g plain flour, sieved
3/4 tbsp cake emulsifier (SUPER SPONGE, yellow color)
2 tbsp water
60g caster sugar
50ml vegetable oil
Method
1. Preheat oven to 180C. Line an 8″ round cake tin.
2. Whist all ingredients except oil, at high speed until fluffy.
3. Add in oil and stir well at low speed.
4. Pour the batter into cake tin and bake at 180C for 25-30 min or until cooked.
5. Remove cake and leave to cool. When the cake is cool, slice into 3 layers.
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CHOCOLATE SPONGE CAKE
Ingredients
All of the above vanilla sponge cake recipe, PLUS:
1 tbsp cocoa powder dissolved in 3 tbsp water
Method
Same as above, except that the cocoa mixture is added together with the vegetable oil.
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