Sponge Cake

Ingredients :

Eggs x 10

Sugar (300g)

Cake emulsifier / stabilizer - Quick 75 (25g) 
[pic shown below]

Water (50ml)

Soft flour (300g)
Soy oil / Corn Oil (50ml)

Instructions :

Cream egg, sugar, Quick 75 and water till fluffy and light. 

Note : Test the batter, by lifting a portion up with a whisk and try drawing on the mixture; it mustn't be sinked in, and that shows it is ready. If it sinks, continue whisking until you get the correct texture. 

Pour the mixture into a cake ring and bake with temperature of 180 degree celcius for 30 mins. 

Note : After baking, turn the sponge cake upside down on a baking tray to avoid sinking in the center.

Use a cake tester / satay stick to test whether the cake is ready / cooked. If it comes out clean, then the cake is ready to be served. Otherwise, continue baking it for a little while more until it is ready, by testing it again.