Oct 19, 2008

My baking - Part 2

I used to bake quite often in past ... Hope that after starting this blog, I will start again. All these cake's recipes are from Richard Goh.

I have posted some of my favourite recipes.

This is one of the best sponge cake recipe that I have tried. Recipes from Richard Goh. I always use this for all my cream cake. Though it need quite a few practices before I can master the skill of mixing the flour & butter by hand.

For Choc sponge, just reduce 10g of plain flour to choc powder.

4 Eggs + 1 egg yolk
100g Sugar
100g Plain Flour
100g Butter, melted

Preheat oven to 160 degrees C.
Grease & line a deep 9 inches round baking tin with paper.
1. Whisk eggs and sugar until stiff.
2. Fold in shifted flour by hand, using an upward circulating motion. Then add in warm melted butter & mix well until batter is shiny.
3. Pour into baking tin & Bake for 35 mins.

I baked this quite a few times for my colleagues, all of them give a thumb up for this.

I have altered the original recipe to suit my taste by reducing the sugar by 20g & replace corn oil with melted butter.
Banana Cake
3 Eggs (No cold eggs)
130g Sugar
200g Banana (Ripe & cut into small pcs)
150g Plain flour
1/2 tsp Baking powder
1/4 tsp Soda
100g Butter, melted
(A bit of banana essence can be added for more flavour)

Preheat oven to 160 degree C.
Grease & line a 8" round tin or 9" sq tin with paper.
1. Whisk eggs, sugar & banana at max speed till stiff.
2. Add in shifted flour & fold well by hand.
3. Add in melted butter & mix well till shiny.
4. Bake for 40 - 45mins.

Orange Cup Cake

This is one of my favourite because it so easy and is very nice... Here the recipes:

250g Sponge mix flour
4 Eggs
65g Orange juice
1 tsp Orange zest
1/2 tbsp Orange flavour
75g Butter, melted

Preheat oven to 160 degree C.
Press greaseproof paper into tall baking cups. (Paper size: Small - 4" sq / Big - 6" sq)
If you do not have the cups, you can use a 9' round tin.
1. Whisk sponge mix, eggs, orange juice, orange zest & flavour until thick & creamy.
2. At slow speed, add in melted butter till well mix.
3. Pipe into cup & bake for 20mins. (If using cake tin, bake for 40-45mins)

(This recipes make about 25-30 small cupcake)

Kueh Lapis / Yogurt Cheese Cake

Choc Brownie / Lemon Sour Cream Cake

White Fruit Cake / Cheese Cake


Anonymous said...

hi wen, for the orange cup cake, what is sponge mix flour? is it optima flour?

Wen said...


Yes is optima flour. Ready sponge cake mix (with sugar & rising agent).

Anonymous said...

Hi Wen

Can I use cake flour for this recipe?

Wen said...

Hi Anonymous,

Which recipes are you referring to? If you are referring to the cupcake, then cake flour cannot be used. As I mentioned earlier, optima flour is a sponge mix that include sugar & raising agent. All you need to add is water, oil & egg. Cake flour is like plain flour, just that is lighter and finer in texture.

For the sponge cake and banana cake recipe in this post, you can use cake flour.

Anonymous said...


I baked the orange cupcake using optima flour but noticed the oil somewhat sank to the bottom forming a hard crust at the base of the cupcake. Please advise where did I go wrong.

Wen said...

Hi Anonymous,

I think the butter was not well mix with the batter. Melted butter should be luked warm and not cold when mixing as warm butter is lighter. Try using corn oil next time, easier to mix but doesn't taste so good.

Anonymous said...

for the richard goh recipe do we have to separate the eggs? is it possible to beat the eggs and sugar until its stiff with the egg yolks?

Wen said...

Hi Annoymous,

Actually should be called ribbon stage instead of stiff. You can use chiffon method too by separating the egg & white.

Anonymous said...

Hi Wen,

I followed the Richard Goh's sponge cake recipe, but for some reason, there's a thick layer at the bottom of the cake having a rubber-like texture (which also soaked in most of the butter). Only the top portion of the cake is spongy. Did I not mix the flour and butter properly? Thanks!

Wen said...

Hi, how should I address u?

Yes most likey u did not mix the mixture with the butter thoroughly. Do not wait till the flour completely well mix then add butter. Butter can be added when u see traces of flour in your egg mixture. Sometimes, I also face this problem or u can reduce the butter by 20g.

Anonymous said...

Dear Wen,

I tried making the basic sponge cake with a lot of optimism. However, the outcome wasn't that great. I mixed all the ingredients as thoroughly as i could and baked it for 35 min (as suggested) in a 22 cm (8.5 in) deep pan. The came came out to be very dense and did not rise much. After 35 min, it seemed that the cake was still not cooked from inside so i placed it for further 15 mins, didn't give much of a change though. Could you tell me where may i have gone wrong.

Wen said...


Sorry to hear that. I can't really tell you what exactly went wrong as I mentioned before this sponge is not easy to make due to the high butter content. It may due to overbeating of egg & sugar or over/undermixing it. I sugguest if you are really interested in this recipe, why not try attending Richard Goh baking class at the CC to learn the exact method and he is really very good to give you a basic foundation in cake making.

Anonymous said...

Hi there,i very much like youre blog,i'll have a try with youre recipe's,first on the list is the easy home made sponge cake..love to bake!!

And a nother thing in comen ,is our believe in our lord,thnx....Greetingzzzzzzz from LINA

Rotterdam ,Holland

Wen said...

Hi Lina, thanks and nice meeting you!

Anonymous said...

Hi wen,
did u really use ur bare hands to fold in? no spoon or spatula?


Wen said...

Hi Twinkle,

Yes but you can also use spatula. The instructor - Richard Goh, whom I learnt from also use hand to fold in. Nowaday, I also use spatula more than using hand.

Anonymous said...

Hi Wen

Love the texture of the sponge cake very much. I would definitely want to try and bake it. Can you advise what is the size of the egg that you use?


Wen said...

Hi Yeng,

Preferably large egg, about 65g-70g with shell. Happy baking!

Sindy said...

Hi wen,

If i want to bake this in a 8inch square cake tin should i halve the recipe or just follow excatly? Is this sponge recipe suitable for japanese strawberry shortcake?

Wen said...

Hi Sindy,

Thanks for dropping by and trying out the recipe. You don't have to half the recipe as 8" square tin is almost equivalent to 9" round tin. Yes this sponge cake can be used for strawberry shortcake. Happy baking!

Can said...

Hi wen I tried baking the sponge cake but the cake didnt rise n resulted the cake very short. But the texture of the cake spongy. The egg that I used is btw 58 to63g with shell. Could it be the reason? Do u use corn oil or melted butter? Thk

Wen said...

Hi Can,

Sorry for my late reply. Thanks for trying out the recipe. This sponge cake won't rise much from my experience due probably due to high oil content. You can add 1/4 tsp baking powder if you like. Usually I also use this size of egg. Whisking and folding of the batter all will affect the rising of the cake so it may not be the eggs. Both corn oil and butter can be used. Butter taste better but is more difficult to thoroughly fold in. Happy Baking!

wensdelight said...

Thanks for dropping by!

Rabrn682001 said...

Great recipes, I'm new to your blog and I really love looking and trying your cakes.

Yummy Bakes said...

sponge mix flour - is it optima flour?

wensdelight said...

Yes is optima flour...

Yanie_sudirman said...


Can I ask if I decide to do just a plain sponge cupcake, do I just omit all other orange-related ingredients? Meaning only using 250g sponge flour, 4eggs & 75g butter?

Kindly advise!


wensdelight said...

Hi Yanie, you have to replace the orange juice with milk or water and the orange flavour with 1 tsp of vanilla extract. Happy baking!

Audreyt64 said...

Are u a Malaysian also?

wensdelight said...

Hi Audrey, thanks for dropping by! No I'm Singaporean.

Zackmiller said...

I would like to know if the one you attend called cakemaking workshop. Is it hands-on or demo? If its hands-on, does everyone make one type of cake and get to bring it home?

wensdelight said...

The workshops I attended was mostly demo only.

Jay Uwa said...

hi,can you tell me how many cups of plain flour,melted butter and sugar of sponge cake?????

because we only have measuring cups but we didn't have a cooking scale....Thank you

wensdelight said...

Hi, you may refer to the online conversion guide as follow:


Happy baking!

veronica said...

Hi Wendy, Have u ever try to make the durian butter cake from Richard's receipe? Myself tried a few times but unsuccessful, turn out like kueh instead of cake:(

wensdelight said...

Hi Veronica, yes I tried before but also can never get it right like Richard Goh, so soft. Mine was not like kueh but a bit dry and hard. http://wensdelight.blogspot.sg/2011/03/oreo-durian-butter-cake.html

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