Topic: Sponge Mix Cake

Irene    -- 08-04-2003 @ 9:35 AM
I am Irene and I just join this forum. Glad I found it and I know I am going to have a great time. Would like to share this simple recipe with anyone who would like to give it a try

Happy Baking.


240 gm butter
500 gm sponge cake mix
500 gm eggs ( about 7 big eggs)
2 tsp overlett
40 gm water ( you can add 2 tsp of coffee emulco to the water if you want your cake to have Coffee flavour)


Cream the butter until creamy. Add the rest of the ingredients and beat for 6 minutes at high speed. Pour it into 2 loaf tins and bake at 140 C for 1 hr 10 mins

Text Smile Text


diana    -- 08-04-2003 @ 10:04 AM
  Hi Irene,

Welcome to Diana's Desserts Discussion Forum. Thank you for sharing your recipe for Sponge Mix Cake. I have a question, what is sponge cake mix and what size loaf tins do you use?

Where do you live also? It sounds like (from the ingredients in your recipe) that you may live outside the US.

Take care, and hope to hear back from you about the sponge cake mix.

Sincerely, Diana
Diana's Desserts
Email Address:

Irene    -- 08-04-2003 @ 7:01 PM
  Hello Diana
  I like your forum and I know I am going to have a great time. Going to introduce it to my friends too. By the way I am from Malaysia.

  Sponge Cake Mix is a special blend of flour with sugar added to it and it is also know as Optima flour. I suppose Optima must be the name of the brand. Do you think this flour is available in the US? And I using the L 20 cm (8 )x W 10 cm ( 4 inches ) x H 10 cm ( 4 ) loaf tins for this cake

Happy Baking

This message was edited by Irene on 8-4-03 @ 7:03 PM

joannelsl    -- 08-05-2003 @ 4:24 AM
  Hi Irene and Diana,

If I am not mistaken, Sponge Mix is also called Vanilla Sponge Mix too. It's also called Optima flour in Malaysia. You just need to add the wet ingredients into this sponge mix. I suppose the contents of Sponge Mix vary with manufacturers. I guess referring to instructions at the back of the packet is safer.  Smile


diana    -- 08-05-2003 @ 5:40 AM
  Hi Irene,

Thank  you for letting me know about the size of the loaf tins, and about the Sponge Cake Mix. I don;t know if I can get the Sponge Cake Mix here in the US. I will check into it.

I'm glad you're enjoying the forum, and I know there are other's that are also from Malaysia who participate in the forum, such as Jo, who just responded to this discussion, and also TP, who visits the website and also the forum once in a while.

I will let you know if I find the sponge cake mix, ok. Is there another way of making the cake without the mix?

Sincerely, Diana
Diana's Desserts

diana    -- 08-05-2003 @ 4:10 PM
  Hi Jo and Irene,

I have just found a sponge cake mix online. It's called Green's Sponge Cake Mix and it's from England. The place that sells it is here in California, and they sell only British products.

It supposedly contains flour, sugar and all those other odd ingredients. It does contain leavining which is what makes a cake rise.

Anyway, I ordered 2 boxes (each box weighs 221 grams). When I get it Irene, I will try your recipe.

Thank You,

Irene    -- 08-05-2003 @ 8:01 PM
  Hi Diana
  Glad to know that you found the Sponge Mix. Hope you will like the cake as much as I do. Let us know how the cake turn out.

Can I know the website where you order your sponge mix. I have a US friend who like to try the cake but couldn't find the Sponge Mix. She lives in Portland Oregon. Thanks

Happy Baking


janelai    -- 03-20-2004 @ 10:36 AM
  Hi I am Jane and have just joined this forum two days ago.  I am a Malaysian too who now reside in United States.  I brought some cook book from Malaysia where Optima Flour is needed which i don't assume i can get it here, i like to know is there any replacement for this.  I recently bake a Pandan Chiffon cake which turned out not so spongy, and i had like to know what went wrong since i do exactly what the recipe said.

Thank you.

diana    -- 03-20-2004 @ 4:56 PM
  Hi Jane,

This is Diana from this website. I have a very nice Pandan Chiffon Cake recipe on my website, and it doesn't call for Optima flour, just self-rising flour or you can also use cake flour.

It turned out very well for me, nice and spongey also.

It calls for ovalette, but this can be left out also.

Also, Pandan Extract (also called Pandan Essence or Flavoring) and Pandan Paste may be found at Asian food stores or online at: These items are listed under their Sweets and Chips section of their website. Coconut Milk can be purchased online at:, and Pandan Leaves Extract (juice) in a 14 ounce can (400 mL) may also be purchased from

Ovalette (for stablizing chiffon cake or other sponge type cakes) is difficult to find here in the USA. It is not totally necessary to use in this recipe for Pandan Chiffon Cake. You may leave it out if you can't find it. It won't make a big difference.

Here is the link to click on for the Pandan Chiffon Cake recipe on this website.

Pandan Chiffon Cake

Please, if you make it, let me know how it turns out.

Take care.

Sincerely, Diana
Diana's Desserts

Irene    -- 03-22-2004 @ 4:29 PM
  Hi Jane

You said that your Pandan Chiffon Cake turn out not as spongy as it should be. Well maybe the egg whites you whip is not stiff enough.

Maybe you would like to try out this version of Pandan Chiffon Cake. And if you like to try out the Chocolate Chiffon Cake or the Coffee Chiffon Cake you can find it at Diana's Homepage in the Guest Recipes Book and find ‘Chiffon Cake’ under ‘ Cakes and Tortes’. Happy Baking and do let me know if it turns out ok.Thanks

Happy Baking,

Pandan Chiffon Cake


4 egg yolks
70 ml coconut milk
45 ml water + 1 tsp pandan paste
70 ml corn oil
1/8 tsp salt
100 gm castor (granulated or superfine) sugar
150 gm all-purpose flour
1 tsp baking powder

4 egg whites
90 gm castor( granulated or superfine)sugar
1/8 tsp Cream of Tartar

Mix with a spatula (A) till well blended. Set aside. With an electric mixer whisk the egg whites in (B) till soft peak appears, then add sugar and cream of tartar and continue to whisk until stiff.

Fold the beaten egg whites mixture into the egg yolk mixture gently with a spatula till well combined. Pour the batter into an ungreased 8-inch(20 cm) tube pan.

Bake at 175 C for 40 minutes. Immediately invert pan upside down after removing from the oven. Let it stand in this postion until it cool. When cake is completely cool remove it from the pan.

Tip: The cake should be baked on the lower shelf. The egg whites should be whipped until firm stiff peaks is form.

This message was edited by Irene on 3-22-04 @ 4:36 PM

zenyrizzataraka    -- 04-01-2004 @ 7:58 PM
  Dear Diana,

Hi, it's me Zeny again.  I'm very sorry it took me a very long time to thank you for the danish cookies recipe you have posted especially for me.  I have just tried it few days ago because I have to wait for a relative to send me some almonds from out of the country (we don't have them around here).  Mind you ! the kids just loved the cookies and that was what exactly they have been craving for. Now I don't have to buy the Monde tin, which is quite rare not to mention expensive here, besides I can now adjust the sugar to the preference of my kids.
Thank you so much.

More power to your forum.



Zeny Sta Teresa
Sales & Export Section
Intraca Tarakan

janelai    -- 04-02-2004 @ 7:51 AM
  Hi, Diane & Irene,

thank you so much for all the informaiton.  I finally make another pandan chiffon cake again two days ago and it turned out so much perfect than the previous one but i still find a few tiny white spot among the cake, would like to know does that mean the cake is uncooked?  And i also like to know is pandan paste and pandan extract the same thing or??  


diana    -- 04-02-2004 @ 9:28 AM
  Hi Zeny,

So glad to hear that the Danish cookies tuned out so well, and that the kids loved them.

Take care and happy baking!!

Sincerely, Diana
Diana's Desserts

diana    -- 04-02-2004 @ 9:37 AM
  Hi Jane,

I am happy that your Pandan Cake turned out so much better this time. No, the few tiny white spots in the cake don't mean that the cake in not cooked.

Also, pandan paste and pandan extract are different in the sense that the pandan extract is thin enough to pour (like vanilla extract or essence), and pandan paste is concentrated and of a thicker consistency. The pandan paste should be mixed with water or other liquid to thin it out and use in a recipe, where the pandan extract, you just use a small amount of it by itself (not mixed with any thing else to thin it out). Hope this helps you out. Both the pandan extract and pandan paste are bascially used for the same purpose, to flavor and to sometimes color (green) the cake. You can also get pandan flavoring or extract in a clear color instead of the green you usually see in the store.

Take care.

Sincerely, Diana
Diana's Desserts

Irene    -- 04-02-2004 @ 3:49 PM
  Hi Jane,
  I am glad your Pandan Cake turn out much better this time. You said you find tiny white spot in your cake. Like Diana said it doesn't mean that the cake is uncooked.If you find white spots appear in your cake it means that when you combine the egg white mixture into the egg yolk mixture you didn't combine it well enough.A few tiny white spot is ok as long as the cake turn out spongy and everyone enjoy it. And have you try the Coffee or the Mocha Chiffon cakes? These are my family and friends favourite and hope it will be yours too.

Happy Baking,


michelle    -- 04-26-2004 @ 5:57 AM
  The Greens sponge cake mix from England you refer to is actually a complete mix for sponge cake. You only add water and an egg to make the cake. So I think it may be a different mix that Irene is referring to.

diana    -- 05-01-2004 @ 6:58 AM
  Hi Michelle,

Can you use the Greens Sponge Cake mix to make a Victoria Sponge Cake, or is there another mix for that type of cake?

I am planning to make a Victoria Sponge soon and just thought I'd ask. Also, I have another question. Is the Victoria Sponge Cake traditionally topped with whipped cream or dusted with icing sugar?

Thank you and take care.

Sincerely, Diana
Diana's Desserts

michelle    -- 05-17-2004 @ 6:37 AM
  Hi greens sponge cake is perfect for victoria sandwich cake. A traditional victoria sandwich is sandwiched together with raspberry jam and a fine sprinkling of castor sugar is used for the top. If baking for shows any other filling or topping is penalised. But saying that there are many delicious variations. Personally I like the cake filled with jam and cream and sprinkled with icing suagr on top. Lemon curd also makes a delicious filling

diana    -- 05-17-2004 @ 7:42 AM
  Hi Michelle,

Thank you for the information on Victoria Sponge Cake. I made one recently (recipe is on my website) and I used strawberry jam and whipped cream to sandwich the two cakes and topped it with confectioners' sugar (icing sugar). I like the idea of lemon curd. I will try that the next time, sounds delicious!

I also recently bought some Green's Sponge Cake mix from a website that sells British products, so I may try that also.

Take care, and thanks again.

Sincerely, Diana
Diana's Desserts

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