Time with Cynthia: Chocolate Sponge Cake

As requested by many, here's the recipe to a good chocolate sponge cake. This recipe is from Richard Goh, my favourite instructor for baking. This recipe calls for really simple ingredients but requires precision in terms of getting the batter whisked to the right stage of 'doneness'. 

I love this recipe as it's manageable when done right and it's perfectly soft when handled right. 

Even though this is merely a sponge cake, I'd term this as a bake with difficulty level 3 out of 5 as many fail to get the right doneness for the whisking of the batter, resulting in a kueh-like dense sponge cake. So do read on for tips! (:

Time with Cynthia: Plain Sponge Cake

As requested by many, here's the recipe to a good plain sponge cake. This recipe is from Richard Goh, my favourite instructor for baking. This recipe calls for really simple ingredients but requires precision in terms of getting the batter whisked to the right stage of 'doneness'. 

I love this recipe as it's manageable when done right and it's perfectly soft when handled right. 

Even though this is merely a sponge cake, I'd term this as a bake with difficulty level 3 out of 5 as many fail to get the right doneness for the whisking of the batter, resulting in a kueh-like dense sponge cake. So do read on for tips! (:

Mango Mousse Strawberry Shortcake

So, the recipe for Strawberry Shortcake has been highly requested since I did a 'twisted' version during my 24th birthday. 

So, I decided to do a blogpost for it. However, I had loads of mango mousse left from making my yule log and since the mango mousse packs a punch, I was wondering if I should substitute the fresh cream with mango mousse. Part of me tells me that fresh cream should be used but the other half says "HECK IT! WHY NOT?"! Well, we won't have to guess which half of me won. So here's a recipe for Mango Mousse Strawberry Shortcake.. If you like it the conventional way, just replace the mango mousse part of the recipe with fresh cream (:

This recipe took about 3 hours to bake and assemble and yields a 5.5 inch square cake.

Folding Sponge Cake Batter with bare hands

This was a video I filmed to show the 'Folding flour into batter' method I use for sponge cakes using bare hands. Idea by Richard Goh (: In my opinion, the hand method gives a better feel as you'd know where there's still flour pockets in the batter and when it's ready. (:

Give it a try! Good for sponge cakes and even chiffon cakes! 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: