SUNQUICK MIXED FRUIT + LEMON SPONGE CAKE
Ingredients
6 Egg yolks
20 g Castor sugar
60 ml corn oil
130 g Superfine cake flour
1 tsp baking powder
50 ml Sunquick Mixed Fruit Juice
20 ml (3-4 tbsp) lemon juice about half a lemon
Meringue
6 eggs
80 g Castor sugar
1/4 tsp Cream of tartar.
Direction :
Preparing the eggs mixture
(1) Lightly beat egg yolk with castor sugar till sugar dissolved set aside.
(2) Heat up a small sauce pan add in corn oil till lightly simmer you will notice some small bubbles coming up immediately switch of the heat.
(3) Add cake flour and baking powder stir till well combine
(4) Add in sunquick mixed fruit juice and lemon stir till well combine
(5) Add in eggs and sugar combine well till no lumps and it looks running.
Set aside.
Preparing Cake pan and Pre-heat Oven
Set timer upper and lower to 160 c to 15 minutes
Preparing Meringue.
(6) In a mixing bowl, add egg white and cream of tartar beat until foamy.
Gradually add in castor sugar in 3 batches n beat till firm peak formed.
(7) Fold meringue into batter in 3 batches using a hand whisk and fold the last portion
using a spatula until meringue are all well combine in the batter.
(8) Softly pour batter into 7 " baking pan, using a chopstick gently stir round the batter
softly so they are even spread inside then give the pan few tap on a table top. This will
eliminate and reduce air bubbles. I am using a double tray water bath method.
Ready for Baking
(9) Set timer upper and lower to 160 c to 60 minutes.
Place the baking pan in the 2nd rack using water bath by placing another tray with I cm of hot water.
For the next last 5-10 minutes remove baking pan from water bath tray and place it back to the 2nd rack again continue to bake till well golden brown.
(10) Remove from oven, and let the cake cool in the pan for about 20 minutes.
You may notice cake pulling away from the pan making it easy to unmould.
Remove from the pan and allow to cool completely on a wire rack
Happy Baking.
Note: Temperature from different oven varies therefore take note and read your own oven instrustion manual for your baking reference.