Monday, June 23, 2014

Golden Sponge Cake




  


 
   

Thanks to all my baking friends that left messages to comfort me,I am so much better now. I am learning to take thing more easier, 看开点。What others want to do, I cannot control so most importantly, I just need to do my part and ignore others so I will be more happier.

There are some baking tips that I learned from internet and friends, I seldom share in my blog. I always thought that other bakers should know better than me as I am an amateur baker that always bake within comfort zone. My baking area is quite "narrow" and boring, I dare not try some of the bakes as I always think I sure cannot make it, so dun waste time hahahaha....

Until Jessie shared the tips of dropping the cake pan from high once remove from oven to prevent the cake to shrink too much during cooling process. Then I realised such good baker as her also might miss out some tips, I have been using this method for quite sometimes, ever since I had failed my golden sponge cake. In order to get a successful cake, I google and read up a lot to find why and some tips to get it correctly, this tips was found during the searching. Since then, all the cakes that will shrink after cool down, I will use this method. However I read from somewhere that some baking chef actually dun encourage this method, but I forgot the reason, age catching up lol, will share with you if I can find the info again.




Recipe modified from Nasi Lemak Lover.


Ingredients (*6" round cake pan with removable base - cannot use non-stick)

50g butter (salted)
50g cake flour
3 egg yolks *
55g milk

3 egg whites *
50g caster sugar
6g corn starch

* the estimate weight of the 3 eggs used by Sonia is 66-68g with shell, 56-57g without shell. The eggs that my mil bought were small 49g-53g with shell, so I used 4 eggs but if the total eggs weighed is much more than what Sonia's used, I will change to 7" cake pan. So far I need to use 7" as if use 6", the cake will explore and crack terribly. If use 6" cake pan, there will be spare batter for 2 cupcakes - 5cm dimension base.

** updated on 24 June 2014 : I used 3 bigger eggs weigh approx. 63g each, the batter is still too much for 6" round cake pan that I have to transfer to 7". The batter can only fill the cake pan about 60% full or not more than 70%. If more than that, the cake will "explode" and crack terribly base on my past experience.

Method

1. Prepare a cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)

3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)

5. Pour the milk into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter. (I added in all egg yolks at once, the batter is runny)
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
 
10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.
11. Bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins. (for my oven I baked in 120C for 30 mins and 150C for 25 mins as mine is 7")
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)


Important tips to get this sponge cake right:-
1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.
2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

Verdict?
The cake is moist, light, fluffy and very cottony soft, taste like light cheesecake. It taste nice even when chilled, something like softer version of Sarah Lee cake. This is the best sponge cake I ever eat and has became one of my favourite recipe that I have baked many times, definitely a keeper. There is a chocolate version here.







This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng of Spice Up My Kitchen - butter theme.


45 comments:

  1. 唉喲 Jess~~
    Its too soft~~~ =) love!!

    ReplyDelete
    Replies
    1. Sabrina, it is indeed very very soft, best sponge cake!

      Delete
  2. 这样轻盈的蛋糕最爱了。
    一块不够,请多一块可以吗? 哈哈哈哈!

    ReplyDelete
    Replies
    1. 当然可以囖!我现在一边啃面包一边想你的“鸡”叻嘻嘻嘻...

      Delete
  3. Jess, your sponge cake is beautifully baked. Looks good and the texture looks so soft and fine. I was very tempted to try it when I first saw at Sonia's but scared. Must wait for the right mood before I do it :)

    ReplyDelete
    Replies
    1. PH, you dun need to be scare if you can handle egg separate method well, you can bake xiang xi cakes well which I think you will have no prob for this sponge cake, just need to understand your oven and monitor the temperature well which I am still studying now lol.

      Delete
  4. 柔软的 蛋糕,非常有兴趣呢。

    ReplyDelete
    Replies
    1. Joceline, 以你的功力, sap sap water leh.

      Delete
  5. Replies
    1. me is with chiffon cake but after many experiences with this sponge cake, I am now more confidence to due with egg separation method. Do keep trying, one day sure can make it.

      Delete
  6. 今天我们可以交换吃蛋糕了,这个肯定好吃。
    照片也是美美的,都说了,you can do it, 加油哦!

    ReplyDelete
    Replies
    1. Eileen, 这个真的好好吃哦! Thank you, I still cannot get the effect like yours, still a lot of improving....

      Delete
  7. Hey Jess, I just read a Japanese baking book this morning which taught about dropping the cake pan 30~40cm above table top once the sponge cake is removed from the oven to prevent shrinkage and here I read about it, what a coincidence! Glad to know that you are feeling much better now, stay positive and happy! :)

    ReplyDelete
    Replies
    1. Thanks Cheryl! Ya I also google for info then I found this tips, now depend on it greatly heeheehee

      Delete
  8. Hi Jess, wow, this cake looks so soft and fluffy.

    ReplyDelete
    Replies
    1. HiHi, yes the cake is very very soft, hardly can put it at standing position.

      Delete
  9. Hi Jess, I baked this cake but daren't post it yet. The cake texture was perfect but I'm wondering why the centre sank a little. I used a 7" round pan and the cake wasn't tall like yours. I'll be trying again. Yours look good.

    ReplyDelete
    Replies
    1. Kimmy, mine also encountered this during the initial bakes, I am not sure is it cos the cake not fully bake. Those cakes that ve this issue, inside is a bit more moist, is it yours the same?
      This morning I just baked one that I was using 3 eggs, each about 63g with shell, I put in 6" too much so I have to transfer to 7", the height of the came still come out about the same as the above cake.

      Delete
  10. Hi Jess, I tried the dropping pan method after I read Jessie's post. I really worked when I baked the Nori Layered Cake. Appreciate that you mention this tip here again. Perhaps, I do this when I bake the Sponge Cake.

    ReplyDelete
    Replies
    1. Hi Kimmy, ya can give it a try cos now I am stick to this method, so far so good.

      Delete
  11. Looking at the pictures make my baking hands "itchy" and wants to try this recipe out even though my schedule is tight. Thank for sharing! :)

    ReplyDelete
  12. Looking at the pictures make my baking hands "itchy" and wants to try this recipe out even though my schedule is tight. Thank for sharing! :)

    ReplyDelete
  13. 今天你的照片很不一样哦,漂亮 :)
    这个我还没有做,轮到我去你家吃咯,嘻嘻。。

    ReplyDelete
    Replies
    1. Thank you Cass, cos I used my husband's macro lens, still cannot achieve the effect like Eileen's photos :(. ok ok welcome you to my house, if you can stand the noises from my children and parrot lol.

      Delete
  14. 这个蛋糕最近很红, 很多人都做了。。我也应该跟风敲敲鸡蛋去! 嘻嘻。。

    ReplyDelete
  15. Looks so pillow-y soft and beautiful! Well done, Jess.

    ReplyDelete
  16. 我也觉得今天的照片很棒,尤其那块板。。。真的可以乱真哦。咔咔咔咔~~
    对海绵蛋糕,我真的快要投降了,我的每次都会收缩咯。下次我也要把试试这个方法。

    ReplyDelete
    Replies
    1. heeheehee... photo taken too far can see clearly, not as real as shooting from further :P. Irene, do try this method, so far so good for me.

      Delete
  17. Hi Jess, your Golden Sponge Cake is beautifully done. I always have problem baking the perfect Sponge Cake. Tks for sharing the tips. I have bookmarked this and will give it a try.

    ReplyDelete
  18. Jess, this sponge cake looks so soft! Thanks for linking up with LTU!

    ReplyDelete
  19. Jess, 我来了,嘻嘻嘻嘻!
    这蛋糕看起来很细致味道一定也很棒我要一片。。。。

    ReplyDelete
  20. Hi Jess,
    Your cake bakes up really tall, soft and fluffy! Perfectly baked!

    ReplyDelete
  21. Morning Jess, Your sponge cake looks so golden on top brighten my day! :D Nice clicks too!

    ReplyDelete
  22. Hi Jess, my blog can't view all the updates from others so I missed out your post earlier. By the way, your golden sponge cake looks so much like the chiffon cake, so airy, so soft, yum yum! They are beautiful!

    ReplyDelete
  23. jong belegen kaasJune 25, 2014 at 6:22 PM

    ur tips are really interesting and thanks for sharing, the cake looks so soft and fluffy...and perfect i would say

    ReplyDelete
  24. hi Jess, your golden sponge cake looks so light amd fluffy! nice!

    ReplyDelete
  25. I did try out this recipe's too, it is wonderful really. Soft and light texture. You got very successful attempt!! Congrats!

    ReplyDelete
  26. You know what I feel like doing? I feel like pinching your cake... Kakakkaa... Too fluffy... Too tempting to give it a big squeeze

    ReplyDelete
  27. it looks so light and lovely!

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  28. i nvr tried dropping the pan method...i 'll tak enote of them when appropriate, thx so much and glad to know you are feeling good.

    ReplyDelete
  29. Jess,
    Dropping the cake after baking I did tried once. That is recently to my Hokkaido chiffon cupcakes, which it really does help. The cupcake almost did not shrink.
    Love how moist and soft your golden cake is. I have yet to try this cake. Must try! :)
    mui

    ReplyDelete

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