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.