Traditional Sponge Cake


Preparation Time15 min
Cooking Time50 min


6 nos

Egg yolks


Vegetable oil


CARNATION® Evaporated Creamer


Cake flour, sieved

6 nos

Egg white


Castor sugar

Half tsp


1 tsp

Cream of tartar


Step 1

Preheat the oven to 170°C. Line a 9” baking tray with parchment paper.

Step 2

Combine egg yolks, vegetable oil and CARNATION® Evaporated Creamer. Mix well.

Step 3

Slowly fold in sieved flour and set aside.

Step 4

Whisk egg white in a clean bowl until slight frothy. Add in castor sugar, salt and cream of tartar. Continue to whisk until stiff peak.

Step 5

Fold the egg white into the batter carefully until evenly combined.

Step 6

Pour the batter into the lined baking tray and gently tap the tray against the table to remove trapped air.

Step 7

Bake the cake over a tray of hot water at 165°C for 50 mins or until the skewer inserted into the cake comes out clean. Turn off the oven, open the door slightly and let the cake sit inside for 5 mins.

Step 8

Remove the cake from the baking tray and cool on a wire rack.

Step 9

Allow the cake to cool slight before cutting it and serve.