Comments on: A Perfect Classic Sponge Cake

By: Adibia

Adibia — Sun, 04 Sep 2011 06:00:38 +0000

Sorry, I take back my word. I left it to cool then tried cutting. It cut very neatly! Jazakallah!

By: Feride

Feride — Sat, 27 Aug 2011 17:28:30 +0000

GEK FONG - 150 g. Use all-purpose. Self rising flour is all-purpose flour mixed with baking powder. We don’t want it in this recipe:)

By: gek fong

gek fong — Sat, 27 Aug 2011 14:36:21 +0000

btw can i use self raise flour instead of all purpose flour? are they e same?

By: gek fong

gek fong — Sat, 27 Aug 2011 12:59:08 +0000

can i know what is ur measurement of 1 cup? 250g?

By: farida

farida — Mon, 22 Aug 2011 18:21:50 +0000

ADIBIA - The cake should be soft but as soft that you can’t cut it. Not sure what happened. Use a serrated knife for best results.

By: Adibia

Adibia — Mon, 22 Aug 2011 10:47:26 +0000

I just tried your cake and its come out perfect like never before. I finally found a nice recipe for sponge cake.
But its become very soft and isnt getting (cut) layered neatly.
Can you tell me why that is happening?

By: Feride

Feride — Thu, 14 Jul 2011 06:09:55 +0000

FSK. NEWCOOK - Thank you for your nice words. Corn flour and corn starch are two different things. Cornstarch looks like airy light powder, like powdered sugar.

By: fsk.newcook

fsk.newcook — Wed, 13 Jul 2011 06:52:40 +0000

Hi! My grandma used to make one similar to this…I wanted to know if Corn flour is the same as corn starch, or is corn starch like custard powder?? Sorry for the confusion…am new to being in the kitchen solo. Thanks Farida for the great step by step instructions. Be blessed!!!

By: Coffee Machine

Coffee Machine — Mon, 28 Mar 2011 06:38:16 +0000

oh my my!!!! All i wanna say is delicious , mouth watering, yummy cake, I wanna have it in my mouth right now !! lol……..hehehehehehe……:)

By: Farida

Farida — Sat, 29 Jan 2011 04:09:43 +0000

TOM: Yes, it should work. Good luck!