Cempedak sponge cake



Cempedak Sponge Cake
150g chempedak blend with 170g water, strain with sieve then measure out 120g of the strained puree
60g milk
1 tsp vanilla
1/2 tsp salt
105g oil
5 large eggs (65g) yolk
160g g flour
2.5 tsp baking powder

6 egg whites
150g g sugar
1/4 tsp cream of tartar


1. Preheat oven to 160C. Line the bottom of an 8″ round pan and grease the sides.
2. In a large mixing bowl place oil, cempedak purée, salt, vanilla and yolks and mix until well blended.
3. Add the flour and mix to combine. Set aside.
4. In the stand mixer, place egg whites and beat until foamy before adding cream of tartar. Continue to beat while gradually adding the sugar until meringue is at firm stage. when you lift up the whisk, it should be able to drip back and sit on top of the meringue without disappearing.
5. Fold in 1/3 of the meringue into the yolk batter and mix well before adding the next portion. Make sure you fold until no streaks of yolk batter can be seen.
6. Pour into prepared pan at a height and give it a few taps to remove big bubbles.
7. Bake with Bain Marie on the lowest level at temperature of 160C for 78-80 minutes.
8. Remove from oven and wait about 3-5 minutes till the cake has pulled away from the side of the pan before unmoulding.
9. Return to oven to dry the sides once you have unmoulded the cake.



  1. Christine Quah said

    Hi Jeannie,
    I tried this recipe last night and the outcome a bit wet compare to normal cake. Not sure my baking time is not long enough or something else. I did return to oven after I un-mould the cake and the skewer come out clean

    Liked by 1 person

    • jeannietay said

      if it’s wet then you have to bake it a little longer. Each oven is different so do follow your baking time and temperature.


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