Thursday, July 29, 2010
This cake was baked few months ago that I totally forgot about it. I picked this recipe cos the comments were the cake tasted like light cheesecake and since I had the ingredients on hand so just went ahead with it.
Recipe taken from here.
20g castor sugar
3 tbsp honey
125g cake flour
3 tbsp oil
3 tbsp milk
1/4 tsp cream of tartar
60g castor sugar
1. Pre-heat the oven at 150C.
2. Whisk egg yolk and 20g castor sugar till light yellow color, add in honey to whisk till thicken, add in milk and oil to mix well.
3. Beat egg white and cream of tartar, add in 60g of castor sugar in 2 seperation and beat till stiff.
4. Add egg white mixture in 3 seperation to egg yolk mixture and mix well.
5. Pour into the greased cake tin with baking paper and bake in 40 mins.
Probably I had over folded the batter, the cake tasted like bread with very very soft but a bit chewy texture and strong honey taste and fragrant, my another colleague said tasted like 鸡蛋糕 (Traditional chinese steam cake) with honey taste.
Posted by Bakericious at 9:26 AM
Labels: Cake (Baked)
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The cake looks alright to me except for the sides, but as long as it tastes good and soft, it's all that matters. Right now I would like a piece for breakfast!ReplyDelete
This cake is so unique, the ingredients are easily available, most of our hse will have it.ReplyDelete
Looks soft! But you might be right, over folding might cause it to be abit tough for some cakes. Good attempt, but I love honey scent.... nice and sweet. Thanks for sharing this. ;)ReplyDelete
I've had similar results too whenever I use honey. It tends to make the cake a little sticky. I've since been hesitant to use honey in my batter, but will give this a try and we can compare the results.ReplyDelete
I also read somewhere that using some corn flour in place of plain/cake flour may help with the texture. This is especially so for the Japanese style cheesecakes that don't use any plain/cake flour at all, just corn flour.
I don't think you overfolded the flour, if you did the cake will be short and dense.ReplyDelete
I think you overbeat the egg white instead. Too stiff liao. You cna try with chiffon, if you beat until the peaks are stiff but droopy, the chiffonis softer and not so bouncy.
but if you beat it until stiff pointy peaks, it's more bouncy.
The texture looks very smooth and light...so actually no harm done even they might not look perfect.ReplyDelete
The cake looks light & soft. At first I thought it is japanese cotton cheese cake, then I realise later from recipe, no cheese, no steam bake. :)ReplyDelete
When I look at the title I tot u make Castella Cake. Ur cake looks fine to me, very fine and cottony looking.ReplyDelete
I am sort of like allergied to honey, whenever I have honey I will feel itch in my throat and will have upset stomach in some cases. So I try not to consume honey directly but a bit in baking is ok.
A nicely baked cake colour, all evenly golden brown. Texture seems soft! Taste good is what matters!ReplyDelete
a nice 鸡蛋糕 , look soft and good.ReplyDelete
LOL! What do you always say overfolded cake batter!!?? LOL!ReplyDelete
Then ar, you'd probably made Kasutera by accident. Kasutera is basically Japanese honey sponge cake. Looking it another way, it's 蜜糖風雞蛋糕!? LOL! Wondering which type of honey you used? Not clover right? That one too bland for me lar ...
It looks like your cake has an unusual texture. I can imagine how delicious it must taste. I hope the day treats you well. Blessings...MaryReplyDelete
Hi there - do you serve the cake with anything special? It looks soft, moist and delicious! loads of love from Wisconsin! miss meganReplyDelete
the cake look so soft. since those ingredients are in the kitchen guess i will try to make one soon. thanks for sharing.ReplyDelete
Even if you did overfold the batter I would eat it!ReplyDelete
Don't worry! There always a next time! Smile and have fun.ReplyDelete
Cheers always, Kristy
The cake look so soft.ReplyDelete
Really want to try it.
your honey cake sounds delicious....it looks so light and fluffy!ReplyDelete
looks totally soft and fluffy, love all your bakes ^^ReplyDelete
Jess, it looks cottony soft & fluffy and i think thats nice!ReplyDelete
Mmm...looks soft and fine in texture. I actually would love to eat all the sides :D Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.comReplyDelete
Wow this looks so delish! So light - perfect! Love your blog. Lucie xReplyDelete
thanks everyone for your nice words, much appreciated :)ReplyDelete