Taiwan Old Fashion Sponge Cake wannabe

IMG_1106

Replace the milk with Orange juice, zest and 1 tablespoon of Sunquick..yum!

IMG_0966IMG_0984

IMG_1111

Was expecting the cheese to sink a bit, but it didn’t!

Taiwan Old Fashion Sponge Cake wannabe

Line bottom and the sides of 7″ square pan

Ingredient A:

50g Corn oil
5 Egg yolks n whole egg 1- (65g)
70g Cake flour
70ml Fresh milk
1 tsp vanilla extract

Ingredient B:

Egg white 5
80g Castor sugar
1/4 tsp Cream of Tartar OR 1/2 lemon juice

Optional: 4 pieces cheese slices and some shredded cheddar cheese

METHOD:

Preheat oven to 170C, second lowest rack.

1. In a large mixing bowl, hand whisk egg yolks, oil, milk, whole egg until pale and well combined then sift in the flour and mix until smooth. Cover n Set aside.
2. In another clean dry bowl(make sure it’s oil free too!) use an electric whisk (or stand mixer if you have one) whisk the egg white until foamy before adding cream of tartar. Continue whisking until thick foams before slowly adding sugar and continue whisking until stiff peaks form or if you can be gentle, just until soft peaks is fine. I find mixing soft peaks meringue into the yolk batter is easier than stiff peaks.
3. Fold meringue into egg yolks batter gently, 1/3 portion at a time until you get a nice creamy batter that can be poured into your cake pan easily. You can use a hand whisk to fold in the meringue and at the end, switch to a spatula to scrap the bottom of the batter and fold up gently to ensure even mixing of the meringue into yolk batter.
4. Pour half the cake batter into the pan, then place the cheese slices gently on top; add some shredded cheddar if you wish. Top up with remaining half batter and lastly add shredded cheddar cheese on the top. Bake in a water bath for 20 minutes at 170C before reducing the temperature to 150C and continue to bake for another hour. Please take note that temperature and timing is only indicative here.
5. Remove from oven and drop the pan from a height a couple of times to minimize shrinkage. Remove from mould by holding the paper lining and lifting up on to a cooling rack. Peel the paper from the sides and allow to cool before slicing.

Note to self: Smeg oven with the above temperature and timing
Advertisements

30 Comments »

  1. Super super soft sponge cake!

    Liked by 1 person

  2. Cynthia said

    Is this the same as a regular sponge cake or chiffon cake? Why is it different?

    Like

    • jeannietay said

      almost the same. I am using an ogura recipe to make it.

      Like

  3. YL said

    Hi! No need to put it in the oven about 45min to minimize shrinkage? Your cakes are all awesome!

    Like

    • jeannietay said

      No need since it’s already baked for 90 minutes!

      Like

  4. Carolyn Mong said

    Thank you for all the lovely recipes.

    Sent from my iPhone

    >

    Liked by 1 person

  5. Jennifer Chan said

    This cake is awesome. May i know how long can it be kept?

    Like

    • jeannietay said

      If keeping in fridge a couple of days should be ok

      Like

  6. Shahvay said

    Hi Jeannie, can I use grapeseed oil instead of corn oil ?

    Liked by 1 person

    • jeannietay said

      If it’s odorless, yes.

      Like

  7. Ris said

    Not sure why my cake shrunk during baking? 😦

    Liked by 1 person

    • jeannietay said

      Baked at too high temperature or for too long?

      Like

  8. rachel said

    Hi Jennie,
    Thanks for the recipe. Can i replace the corn oil with butter?

    Like

  9. Susan said

    Hi Jeannie, if u replace milk with orange zest and sunquick do u still use vanilla essence? Thanks.

    Like

    • jeannietay said

      Optional. I didn’t as the orange smell is very strong already.

      Like

  10. Jun said

    Thanks Jeannie for the recipe. If bake without water bath the cake texture will not be as fine?

    Liked by 1 person

  11. Janet said

    Hi Sifu If I want to add coffee how many spoon and when can I add ?Thank in advance .

    Liked by 1 person

    • jeannietay said

      Add into your milk. Warm it slightly, stir in coffee granules and let it cool before use.

      Like

  12. Zoe said

    Hi Jeannie, love all your bakes! I noticed this cake does not need to be inverted to cool, rite? And the 1 tbsp of Sunquick is the concentrate cordial, rite? TIA

    Like

    • jeannietay said

      Hi Zoe, yes, doesn’t need to invert for cooling. Yes, the cordial. If you are against that, just omit it and use vanilla extract.

      Like

  13. Carol said

    My oven doesn’t have 170 and 150 degrees, only 140, 160 and 180. Please advise temperature and baking timings. Thanks

    Like

    • jeannietay said

      Try 160/30 and 140/60 mins. Suggestion only as I dont know your oven

      Like

  14. Lay said

    Jennie, thank you for the super nice recipe. I baked the cake twice and I faced the same problem. The top of the cake turn sticky after cooling. 😦

    Like

    • jeannietay said

      Bake it a little longer. If still sticky after cooled, put back into a warm oven with fan mode and let it bake for 5 minutes.

      Like

      • Lay said

        Thank you!

        Like

  15. Jen Tan said

    I have baked twice, the cake is soft & light looks good, but when sliced, I find its a bit damp. What do I do? Please advise. Thanks, Jeannie.

    Like

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: