Vanilla Spongecake

Today’s eatventure: Spongecake and Meesua kuay (which will be featured in the next post).

So one fine day I popped into Bake King at Haig Road and I discovered Spongecake pre-mix! For someone who failed to make even a simple cheese cake rise properly, that sure sounds easy.

Here we go.

Adapted from mywoklife


  • 200 grams of sponge cake premix (Optima Ready Mix fromBake King brand)
  • 3 large eggs
  • 50ml mixture of milk + water (about 1/4 small cup)
  • 10 gram of butter (1 teaspoon sized)
  • 1 teaspoon of vanilla flavour
  • 1 teaspoon of ovalette (called it sponge cake gel or sponge cake stabilizer)


  1. Mix cake premix flour, butter, milk mixture, and eggs into large mixing bowl. Use electrical mixer to beat cake mixture well at medium speed (No. 2), for 8 – 10 minutes.
  2. Pre-heat oven for 10 minutes, set temperature to 180°C.
  3. Grease and line a sheet of grease-proof paper evenly on a 8” square or round baking pan. Pour in cake mixture.
  4. Place baking pan at centre rack. Bake for 30 – 35 min using 180°C (top and bottom heat on), or until toothpick inserted in the centre comes out completely clean.
  5. Allow cake to cool on wire rack, or flip it the other way round such that the top is sitting on the rack, for about an hour.

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