Got this from
http://playkeen.blogspot.com/search/label/Cakes
The original sponge cake recipe is meant for a 9 inch round cake. I have reduced the baking time to just 15 mins, instead of 35 mins. I used 1 recipe's batter to pour into the HK moulds. The balance batter I used to pour into cupcake cases.
Ingredients
4 eggs
80 g fine sugar
100 g plain flour (sieved)
100 g melted butter (must be warm when added to flour mixture)
Method
1. Preheat oven to 160 degrees Celsius.
2. Spray cooking oil onto silicon moulds. Line muffin tray with paper cupcake cases
3. Whisk eggs and sugar at maximum speed for about 5 mins
4. Fold in sieved flour by hand, using an upward circulating motion.
5. Add in warm melted butter. Fold well until batter is shiny.
6. Pour into silicon moulds and lined muffin tray. Bake for about 15 mins. Use a toothpick to insert into the cake center to check if it is ready. If the toothpick comes out clean, the cake is ready.
7. Turn HK cake out from silicon moulds. Use a spatula to remove the cupcakes from the muffin holes. Leave all cakes on wire rack to cool.
