Clear Water Sponge Cake [Meat Floss Topping]

I have bookmarked this recipe of Angel - Cook Bake Love long, long time ago until recently I came across this sponge cupcake post in one of the food blogs.  I told myself that I must make it soon since I'm in the mood of baking cupcakes.  Must say I didn't regret making these right away with some toppings.  With the toppings there is value added and looks pretty tempting.  I used meat floss and Japanese seaweeds [tasted sweet and savoury].  My hubby said it's GOOD.  It's a keeper.

Visit this site for Its' Nutritional Facts [here]

Simple ingredients and easy method to bake these lovely sponge cupcakes.

Recipe Source - Cook Bake Love  

Ingredients

[makes 20-22 cupcakes depending on the size of the cupcake cases]
3 egg yolks [I used A size eggs]
1 whole eggs
50 ml corn oil
a pinch of salt
50 gm low protein flour [superfine flour]
3 egg whites
50 gm castor sugar
enough meat floss and Japanese seaweed

1. Separate the eggs into 2 separate mixing bowls.
2. Beat egg yolks and one whole egg with oil and salt until well mixed.  Fold in the sifted flour.  Mix well - the batter is quite thick.
3. Whisk egg whites with sugar in 3 additions until stiff peaks.
4. Fold in egg whites to egg yolk batter in 3 additions until batter is smooth and well combined.
5. Scoop batter into prepared cupcake cases until 60-70% full.  Place toppings on top and lightly pressed with the back of a spoon.
6. Bake in preheated oven at 150 degrees C for 18 minutes.  Switch to top heat and continue to bake for 2-3 minutes to brown the top.
7. Remove and cool on wire rack.
   
   
   

Notes:  Cakes will rise beautifully and shrink a little when cooled.
I used this batter to bake several cupcakes with Oreo Cookie filling.  These are good too.   Feel free to use any toppings or fillings of your choice with this sponge cupcake batter. They should be good.   

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