I wasn't very good at baking smooth sponge cakes. But you won't fail with this method.Recipe by Tsutties.

I used a 15cm cake tin to make this recipe.I like this one because it's easy, before I always failed when I tried to make sponge cake using other recipes.

I modified another recipe of mine to make this cake.After pouring the batter into the pan in Step 3, drop the pan at a height to release the air bubbles.The baking time will differ according to your oven.Make sure the parchment paper is higher than the sides of the pan. Recipe by bvivid

This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

I don't like sponge cakes with butter because I feel that it hardens the next day.I thought that it would taste better with just the basic ingredients, so I made it with minimal ingredients.Be careful not to cook the egg when you are using the double boiler. Keep stirring!The most important thing is to beat well and fold lightly!The cake will turn out dry if you do not mix enough, but it will turn out rubbery if you mix too much. Go for light and fluffy!The baking time will vary on the oven used. Recipe by Hamumaki.(18 cm round cake pan)

I wanted to eat some delicious sponge cake.This cake is not too sweet. It's very light and fluffy! I could probably eat this all by myself. Recipe by Erinpan

This is my favorite strawberry cake.

Bolu or kue bolu (English : cake) is a cake made of flour (usually wheat flour), sugar, and eggs. Kue bolu and the cake is generally done by roasted in the oven, but here it is cooked by steaming. So that's the name BOLU KUKUS (Steamed Sponge Cake).In Indonesia there are some flours that are often used , including :1. Tepung TERIGU - is a powder/fine powder derived from wheat grain, and used as the base material for making cakes, noodles, bread, and pasta. The word "terigu" in Indonesian was adapted from the Portuguese "trigo" meaning wheat. Flour bread contains protein in the form of gluten, which plays a role in determining the resilience of food made from wheat .2. Tepung BERAS, flour made from rice.3. Tepung KETAN, flour made from glutinous rice.But in general what is often used is wheat flour. Now, let's look at the basic recipe of cooking STEAMED SPONGE CAKE .This is actually not a new recipe, because I have shared on FB. Very easy to make, so let's try...

my family loved it

I came up with this chocolaty cocoa sponge version when I made the sponge cake from this recipe: https://cookpad.wasmer.app/en/recipes/152230-sponge-cake-with-egg-sugar-and-flour . Keep mixing the egg mixture continuously when heating, or the eggs may be cooked. So be careful!The key is to whip really well and fold in lightly!Don't fold too much as this batter with cocoa powder loses its air bubbles more easily than the plain one!The baking time varies depending on your oven. Recipe by Hamumaki.

This is my Middle Test of Biology about Conventional Biotechnology. This is one of the product of Conventional Biotechnology.