Shaun demonstrates how he bakes a traditional Sponge Cake for Christmas:
Yield - 1 (9" Round Cake)
Ingredients
Granulated Sugar - 1 cup. (room temperature)
Margarine - 4 oz (room temperature)
Eggs - 2 large
Vanilla Essence - 1 tsp
Lotus Cake Flour - 1 1/2 cups
Baking Soda - 1/4 tsp
Lion Baking Powder - 1/4 tsp
Nutmeg - 1/4 tsp (freshly grated)
Tonka Bean - Smidge (freshly grated)
Salt - 3/4 tsp
Lemon Juice - 1 tsp
Evaporated Milk - 9 fl. Oz.
Lemon Zest - ¼ tsp
Method
1. Preheat oven to 325F.
2. Grease and flour a 9” round cake pan.
3. Set aside.
4. Add flour, baking soda, baking powder & salt to a bowl.
5. Mix until evenly incorporated.
6. Add nutmeg & tonka bean to dry ingredients and set aside.
7. In a bowl add eggs and vanilla essence and set aside.
8. Using a handheld mixer or standing mixer, cream sugar and butter in a bowl.
9. Add egg mixture gradually (1/2 at a time)
10. Add in dry & wet ingredients alternately as illustrated in the video.
11. Lastly, add lemon zest.
12. Pour cake batter into your cake pan. Be sure to get all the air bubbles out of the cake by dropping the cake pan on your work surface a couple times.
13. Place in preheated oven and bake for 45 minutes to one hour. Stick a toothpick or ice pick in the center to make sure it's fully cooked.
14. Once cooked, remove from oven and let cool in pan for 5 minutes.
15. Remove from pan and let cool before cutting.
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