Victoria Sponge Cake

Victoria  sponge cake ini menggunakan resep dari Cupcake Jemma. I did exactly the same as instructed, the cake rose beautifully, however it taste way too sweet for me.
The second time I baked, aku kurangi takaran gulanya s/d 75 gr. Rasanya pas, tetapi tidak setinggi yg pertama.

Berikut resep yg aku ambil dari channel youtube nya. Untuk cara membuat, silahkan mengunjungi channel tersebut untuk menghindari kesalah pahaman.


Happy baking all !
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Turquoise-Lavender theme

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3-layers vanilla ombre cake filled with dark chocolate ganache & cookie crumb, topped with malteser, m&m, koko crunch, covered with white-turquoise-lavender buttercream and….of course, chocolate drip​
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Moist Vanilla Sponge Cake – part 1


Most of my customers request to have chocolate cake cake – which make me realize that I haven’t found a nice, moist and fluffy vanilla cakes.

Therefore, I decided to try as many vanilla cake recipe as I can, until I find the one that suits my taste — well, I don’t have sweet tooth, so every time I bake a cake, I always cut down the sugar amount — mostly if I adapt the recipe from US youtubers / bloggers, since I found it way too sweet for my liking.

My friend told me that in U.S the taste of the sugar is not as sweet as the one that we have in Indonesia — well, now I know the reason 🙂

I prefer to have sponge cake rather than butter cake, why? Because I need to bake them ahead (at least a day ahead), freeze them – this is important so that I’ll have less crumb when I torte, fill and decorate them.

Butter cake, obviously use butter as the fat, and we’ll have nicer taste compare to sponge cake, but then when we freeze them, the cake will be rock hard , even if we have thawed them in room temp.

Whereas sponge cake usually use vegetable oil as the fat, and this keeps the cake stay moist, even if we freeze them.

I tried sponge cake recipe from Ann Reardon of How to Cook That, and it turned out very moist and fluffy. I baked using 3 — 20cm round pan because I wanted to have three layers.

I turned the two layers into tiramisu cake for my son’s birthday. I freezed the other one and I’ve just sliced them and tasted them (after a week). Unbelievable, there’s no change at all.

You guys should go and check her web, she posted so many amazing recipes

Here is the recipe :
320 gr all purpose flour
327 gr castor sugar ( I use 265gr)
1 Tbs baking powder
1 tsp salt
1,5 tsp gelatin powder
125ml vegetable oil ( I use canola)
7 egg yolks
250ml cold water
7 egg whites
0,5 tsp cream tar tar

For baking instruction, please go ahead to her youtube channel in order to avoid miscommunication.

A few notes :
* I cut down the sugar into 265gr
* I baked in 3-20cm round pan
* After the cake was done, I flipped the cake upside down, and followed the instruction, but then the cake just slides straight away on to the cooling rack — well, I just let them as it is until they are completely cool. Not sure what happened.


My second trial of baking this recipe turned out very nice. Moist, tasty, the top was flat, I didn’t have to trim the top part at all for layer cake.

When I flipped the pan upside down to cool, it didn’t slide; it stayed there til the cool down process finished (about one hour).

I then decorated this cake into Liverpool soccer theme

Moist Vanilla Sponge Cake – part 2


This is my second post searching for moist vanilla sponge cake.

This recipe I adapted from youtuber Trivina Kitchen , but then I also found that it is the same recipe I found in Japanese Cooking 101 (sponge cake) and also in Gretchen Bakery (Vanilla Sponge Cake / Hot Milk Sponge Cake) —- they all use the same method, where butter & milk are combined and were heated in the microwave, later on they were added to the batter.

However, since I just want to try and not to decorate them, so I need only a single layer baked in 20cm round pan, and of course less sweet, therefore I decided  to go with Trivina Kitchen recipe.

Ingredients :
25 gr unsalted butter
1 tbs milk (i’m using plain Ultra milk)
80 gr cake flour (kunci biru / zircon)
1/4 tsp salt
3 eggs
80 gr sugar ( i’m using 65 – 70 gr)

Trivina Kitchen used spring form pan (loyang bongpas), I used regular round pan, line the bottom & sides with baking paper

My pan size is 20cm and the height is 4cm. The cake rose slightly above the pan, and when it cooled down , the height was 3,5 cm (as seen on picture).

I baked the cake for 26 minutes in lower rack, moved it to upper rack for another 5 minutes, covered the cake with aluminium foil.

Took it out and did the toothpick test, remove the baking paper (the sides), and I thought the top part need more browned — so I put the cake back into the oven using upper rack and turn on the oven using the upper heat for 3 minutes.

I’m happy with the result, the cake rose beautifully, it was moist & fluffy and not to sweet, perfect for my liking 🙂

I waited the cake to cool down, sliced a bit, and the rest I double wrapped using cling wrap and put it in the freezer. I want to see how it tastes after one day baked.

Go ahead and give it a try. I would say it is best to eat it with whipped cream & strawberry filing 🙂 or as my sister said, she wants to put cream cheese frosting and added a litle bit of sliced cheddar cheese….ooh yumm
Later on that day, my two sisters came for a visit. So, I asked to try both sponge cakes. They both said that sponge cake in part 2 is more airy, moist, fluffy, light and has lots of holes, exactly like a sponge — however the sponge cake in part 1 is more tasty and delicious and very little holes; even though the texture is just slightly more dense than the other one —> and I’m totally agree with them 🙂