Eggy Sponge Cake Recipe

My girls ooh and aah over the cotton soft cupcakes the other day.. They finished them by evening and asked for more. So I decided to bake more, but altered the recipe a little and then bake it in a bundt tube pan.

Oh I made some horrible mistakes because the sponge shranked a little. It rose when it was in the oven and then a little while after taking it out, it sank about 10% and didn’t look as majestically as it did while in the oven… sigh..

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Did you know that it is such a disappointment to have cakes that shrinks? There goes my mood. I wanted to bake bake bake till the sponge is perfect.. but I have no time and my girls were going to come back from school soon.
I think this is the fear of baking sponge or chiffon cakes. One mistake that I did was taking the pan out before it turned golden brown at the top. The other thing is my oven is fan forced and I can’t shut the fan off.. I heard that fan forced oven aren’t suitable in baking chiffon style cakes. But I’m not so sure. Oh well… Que Sera Sera..
Here’s the cake while still in the pan.
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This cake reminds me of the other type that is steamed. Steamed Egg Cake. It is because of the use of eggs in the batter that gives it a nice lemon yellow colour and smells fragrantly of egg. It has a little boat shaped and is sold in many DimSum shops and Hong Kong biscuit shops. see also : Oreo Cheesecake with Raspberry Frosting

The baked one is also call Egg Cake (Hokkien term: Keh Nooi Koe) and I used to eat a lot of them when I was younger too. They were shaped like a little bowl and is browned at the top. Love to eat them with coffee. In Penang Island, there was a popular shop at Cintra Street that sold this, now after decades, not sure if they still exist. They are still available in Tong Heng, a reputable shop selling pastries in Chinatown, Singapore. Their egg tarts are the ultimate.

Here is the recipe for the egg cake I baked. Remember to bake it through till it is golden brown before you take it out of the oven.
Ingredients
5 egg yolks
60ml milk (warmed)
85 ml corn oil (warmed)
60gm sugar
1 tsp vanilla essence

120 cake flour
30 cornflour
pinch of salt
1 tsp baking powder

5 egg whites
1/6 tsp cream of tartar
60gm sugar

Method
Sift cake flour, cornflour, salt and baking powder. Then set it aside.
Beat egg yolks over a hot basin of water. Follow by the sugar, milk and oil in that order. Add vanilla essence and mix till they are mixed well. Fold in the flour mixture.

Beat the egg whites with cream of tartar and sugar, till it reach medium to stiff peaks. Fold the whites into the yolk-flour mixture and try not to deflate the beaten whites.

Pour into a 23 inch tube pan and bake at 180 deg C for about an hour till the cake turned Golden Brown at the top. (Mine is not browned so it sank a little when I took it out). If you are using a fan forced fan, reduce your temperature to 170 deg C. Some oven may need less than an hour to bake.. depending on how near or far to the heating elements you place your pans. Best is the third shelf.

Overturn the cake on a wire rack but do not remove the pan. Let it cool completely. Run your knife along the sides to remove when it is cooled down. see also : Vegan Protein Pancakes recipe

Tags: #cake recipe #cake recipes #Eggy Sponge Cake

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