Sponge Cake

I'm been trying to bake this and it did not turn out.  In the end I give up till a colleague of my let me try her mum's Pine Screw (pandan) Sponge Cake.  It' is ......... "I lost of words"  anyway I ask for her mum's recipe and here it is.  I follow the ingredient she gave me but only replace the castor sugar with icing sugar and cooking oil with corn oil. It turn out fine and I'm happy with the result.

Thanks to Sara, mum for sharing her recipe and now I share it with all of you.

Cheers

Ingredients

150 gm Icing Sugar (divide to two portion - 37.5 gm & 112.5 gm)

110 gm Flour (Blue Key Cake Flour)

6 nos Eggs (seperate yolk & white)

6 tbsp Daisy Corn Oil

1 tbsp Flavour (Coffee, Mocca, Capuccino, Strawberry, etc or even 5 soup spoon Pine Screw Juice)

1/3 tsp Tartar Powder

Salt to taste

Methods

1. Heat oven at 170 degree celcius for 10 mins

2. Whisk egg white with 112.5 gm icing sugar & tartar powder till fluffy or till it did not fall when turn upside down

3. Whisk egg yolk with 37.5 gm icing sugar, flour, oil & salt

4. Pour the egg white portion into the egg yolk portion and mix till all well blended

5. Pour mixture into the non-stick cake tin

6. Bake in 170 - 180 degree celcius for 35 mins or when cake tester come out clean

7. Remove, turn upside down and let it cold