Today I used these newly bought Hello Kitty (HK) silicon moulds to make sponge 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
- Preheat oven to 160 degrees Celsius.
- Spray cooking oil onto silicon moulds. Line muffin tray with paper cupcake cases
- Whisk eggs and sugar at maximum speed for about 5 mins
- Fold in sieved flour by hand, using an upward circulating motion.
- Add in warm melted butter. Fold well until batter is shiny.
- 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.
- 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.
