Classic Sponge Cake

I was amazed with this recipe when I watched the video demo from Delia Smith. I just need to simply add all the ingredients together and mix it well. I have also learnt that we should sieve the flour at a higher level in order to give the flour a good airing as it goes down. Really benefit from her coaching.

I decided to give it a try but making it into cupcakes instead of a large cake as in Delia's recipe. I have also added green tea powder and cocoa powder to create another 2 more flavours. The only thing to note is to fill the cupcake fillers 1/2 full,  otherwise it will rise alot and overflow.

I am submitting this post to "Cook like a Star" with this month featured chef Delia Smith, organised by Bake for Happy Kids, Piece of Cake and Eat your heart out. 

Classic Sponge Cake recipe is listed on Very Good Recipes.

Recipe adapted from Delia Smith :
(with my modification in blue)

Ingredients

115g self-raising flour
1 tsp baking powder
115g butter (softened)
100g sugar
2 large eggs
1 tsp vanilla extract
1 tsp green tea powder - additional ingredient
1 tsp cocoa powder - additional ingredient

Directions

1.Preheat oven 180 deg C.
2.Sift flour and baking powder, lifting the sieve quite high to give the flour a good airing as it goes down. Then add all the other ingredients.
3.Now using an electric mixer, combine them for about 1 min until you have a creamy consistency.
4.Divide the batter into 3 portions. Scoop the plain batter into cup fillers till 1/2 full. 
5.Then add 1 tsp of green tea powder to the 2nd portion and cocoa powder to the 3rd portion. Scoop the batter into cup fillers till 1/2 full.
6.Baked at 180 deg C for 30mins or when toothpick comes out clean.