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.
__________
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.
No related posts.
I used apricot glaze....
August 13th, 2009 12:05
[...] 1 slice 7″ sponge cake 250g cream cheese 3 egg yolks 150ml fresh milk 150g durian flesh 3 egg whites 50g caster [...]
September 9th, 2009 09:58
[...] 1 slice of 8″ sponge cake 400g chocolate milk 250g cream cheese 50g plain flour, sieved 5 eggs, separated white and yolk 50g [...]
December 30th, 2009 23:25
[...] nuffnang_bid = "5a63d5ceaf36a242a55ecb62df5a4d58"; « Sponge Cake Recipes for Light Cheesecakes Carrot Fish Paste Porridge with Corn [...]
June 6th, 2011 07:58
Hi Suzette, I did this last weekend but I did not get the spongy texture..it was like too compact…what does it really mean by fluffy?I beat it for around 3 minutes and the mixture is still running..*sigh** I still failed to produce a good sponge cake..(:
June 6th, 2011 21:37
Jude: This should yield you about 3 slices of 7-8mm thick sponge cake slices, so the total thickness is not more than 3 cm. If you get that, then it should be fine. Fluffy means the mixture is not ‘heavy’, is kind of… err.. creamy. The egg mixture becomes light in color instead of the bright yellow before whipped. The slicing of the cake into 3 thin slices needs a bit more ‘kungfu’ I have to say. I failed so many times in the beginning, but slowly mastered it now.
June 7th, 2011 08:48
oo..then I expect the wrong one.I expect this to be the light sponge cake that can be used for ordinary cake..not for base..Yes,indeed I got the 3cm thick. Could you share a spongy cake recipe?Thanks very much.
June 7th, 2011 09:25
Jude: there are many types of sponge cakes, with different flavors. Here is a link that you can get all sorts of recipes.
http://www.recipes4cakes.com/sponge_cake/
Have fun!
June 7th, 2011 09:46
I have tried so many recipe for sponge cake but so far it’s seem like I failed to get the spongy texture…(: and I am on the verge of giving up..haha!!
June 10th, 2011 18:31
Oh! Sorry to hear that. I think you might be looking for chiffon cake recipe? Or look for angel cake recipe. That might be very fluffy enough (I guess your ‘spongy’ means fluffy/ airy)…
June 13th, 2011 07:45
Jude, try the spongecake recipe in this Choc Banana Cake here: http://suzettecooks.com/2010/02/chocolate-banana-cake/
I remember the cake’s texture is quite spongy. Hope this is the right one you are searching for. ^_^
June 13th, 2011 07:51
Yess…as as those generally use for cream cake..which is light and not heavy and compact..I always got it too compact (:…ok,thanks so much. Will try it.
June 13th, 2011 11:41
update us the outcome ya?! ^_^