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Chị Phàn o*i, sponge cake recipes

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Re: Chị Phàn o*i, sponge cake recipes

Post by Jen-Lo on Mon 7 May 2018 - 2:10

[size=48]Dear followers, here is my newly developed sponge recipe. After so much time and effort invested in this recipe. I am proudly to share it with you. It is still in a experimenting stage, but it has subpassed the perfection in appearance, texture and taste. The only thing I will be still working on is the open pores on the surface of the cake. Once I succeeded, I will update you guys. So meanwhile, enjoy this new sponge recipe has to offer. Wish you all success of making this.

Belmerlion Sponge Cake / New Sponge Recipe

Ingredients:

Pan Size: 20cm

4 Eggs (weighs 58 - 60 gr. each with shell)
80 gr. Plain Flour / All Purpose Flour
48 gr. Rice Flour
88 gr. Full Milk / Whole Milk
56 gr. Vegetable Oil
1/4 tsp. Salt
1/2 tsp. Baking Powder
140 gr. Fine Sugar
Food Colouring
1/2 tsp. Fruit Essence

Baking Temperature: 120°C
Baking Time: 60 minutes
After 60 minutes, increase the temperature to 150°C without opening the door, and continue to bake another 15 minutes. The 15 minutes start once you increased the temperature.

*********************************

For Pan Size 22 cm, or 2 x 15cm

5 Eggs (weighs 58 - 60 gr. each with shell)
100 gr. Plain Flour / All Purpose Flour
60 gr. Rice Flour
110 gr. Full Milk / Whole Milk
70 gr. Vegetable Oil
1/2 tsp. Salt
3/4 tsp. Baking Powder
170 gr. Fine Sugar
Food Colouring
1 tsp. Fruit Essence

Baking Temperature: 120°C
Baking Time: 60 minutes
After 60 minutes, increase the temperature to 150°C without opening the door, and continue to bake another 15 minutes. The 15 minutes start once you increased the temperature.[/size]


Last edited by Jen-Lo on Mon 7 May 2018 - 2:14; edited 3 times in total
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Re: Chị Phàn o*i, sponge cake recipes

Post by Jen-Lo on Mon 7 May 2018 - 2:12

Meiji ơi, Michael Lim có new recipe cho sponge cake mà dùng với bột gạo.  Có khi nào Meiji làm với bột gạo chưa?  JL rảnh sẽ thử nêw recipe của him.
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