Coffee Sponge Cake (18 July)

This is a base cake of Mr. Husband's birthday cake, Lego Cake.
By adding corn flour to plain flour, the cake attains the smooth and fluffy texture. 

Ingredients (size for 24cmx24cm tin bake tray)

• 6 Large sized eggs
• 150g caster sugar
• 120g plain flour
• 40g corn starch
• 70g melted butter (unsalted)
• 1 tablespoonful milk
• 3 tablespoonfuls of instant coffee

I bought a multisize cake pan!!

Directions of Coffee Sponge Cake

1. Heat the oven over 160C and place the baking sheet on the cake pan.
Put the milk into a cup and heat it up in microwave for 30 seconds, then add the instant coffee to dissolve

2. Mix plain flour and corn flour and sieve them 

3. Beat eggs into a large bowl. Add sugar and whisk until it becomes smooth and whitish. This process roughly takes 5-7 mins by using a hand mixer.

Spear a tooth pick in the dough and if it stands still, it is the sign of stop whisking

4. Add flour into the egg mix and combine well with spatula while turn the bowl with the other hand continuously.
Add the melted butter to the dough through the spatula, and keep mixing.
Add coffee dissolved in milk and mix well

5.  Pour the dough slowly into the cake pan and bake it in the oven for 20 mins 

6. Take the pan out and then piece the centre of the sponge with a toothpick. If nothing comes with it, it is ready. Straight after baking, drop the pan horizontally to a flat surface place from the 20cm height. Providing a physical shock prevents the sponge from shrinking

7. Take the sponge out from the pan and allow it cool. Cover the surface with damped kitchen towel and store it in a large flat plastic bag or cover tightly with clinging film. Rest it overnight before decoration.