• February 11, 2014

Towards my Asian heritage, sponge cake is a huge and common dessert we eat and love to make it a specific way. I decided to make my own version of it and I am not usually the cleanest person. My grandmother was with me that day and this is the first time she actually baked with me. We all know how it is with our grandmothers they can get on our nerves sometimes with all the fussing around. They don’t like it when you change there recipes.While I was making the batter , my grandma kept on bothering me on and on about how I’m not doing it right and why are I am doing it this way . It can get a bit annoying. It hit my breaking point and I hit my breaking point and while holding my spatula I fling ed a whole spoonful of sponge cake batter at my grandma and it smacked her in the face. It was definitely memorable. We kept on laughing on and on. I don’t usually get a chance to spend time with my grandma with a lot of school work and the busy time she has so it was a fun and fantastic time with her.

Sponge Cake:
6 large eggs (room temperature)
3/4 cup all purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp lemon juice
1/4 cup milk
1/4 cup canola oil
1 tsp Rodelle Vanilla Extract 
Preheat the oven to 325 degrees Fahrenheit. Grease and spray cooking spray in a cake pan. Separate the egg white from egg yolks. Take the egg yolk and mix it in a medium speed in a electronic mixing bowl while pouring the sugar slowly at a time until it turns in to a pale yellow color then add the milk vanilla extract and oil in increasing the speed to high. While that is on, in a separate bowl sift the flour and baking powder. Then slowly add the flour mixture to the liquid mixture slowing the speed to low. When combined, in a large bowl mix the egg white separately, (make sure your egg white bowl is extremely clean with no water or else it won’t fluff) until it turns a bit bubbly when it is bubbly add the lemon juice and keep mixing on high speed till it forms stiff peaks which we would call a meringue. After that fold it the egg white in to the wet mixture. Make sure you don’t over mix or else it won’t be fluffy, but mix till combines. Pour the mixture in to the cake pan and bake for 25-30 minute. Make sure you leave some room because it will expand. Once done it may look large but later when you let it rest it will deflate which is what is suppose to happen. Let it rest for 20 minutes and cut then it. We suggest you serve with whip cream


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