Taiwanese Sponge Cake (台湾古早味蛋糕)

This cake is famous in Taiwan, but not so much in Singapore, until, it was brought into the Singapore market.

The 1st store was opened in Tampines and it was reported that people are queueing for hours in order to get a piece of this cake.

Personally I had not tried this cake from the store, but it was described to be a soft, bouncy and cottony cake. This has set me to start searching for the recipe.

I had chanced upon quite a few recipes but all did not yield the result I had expected from the description, except for this one:

https://icook.tw/recipes/138617

The method and ingredient are as follows in english:

For 8″ square tin   

90g  cake flour

75g  oil (I use corn oil)

60g  milk

6  egg yolks

1 tsp  cream of tartar

1 tsp  salt

6  egg whites

73g  sugar

Preparation     

1. Prepare 4 cardboards the width of the tin. The height can be higher than the side in the tin. This is to support the cake during baking.

2. Line the square tin with baking paper including the sides. Best is to cover all sides with just 1 sheet of baking paper.

3. Place the cardboard behind the baking paper for the 4 sides.

4. Wrap the outside of the tin with aluminium foil. This is to prevemt water from seeping through during baking. It will be good if you can wrap 2-3 layers of it. I had once forgot to wrap the foil and the cake ended up wet at the bottom.

5. Prepare another bigger tin for water bath.

6. Preheat oven to 200degC and reduce it to 150 degC.

Method:

1. Warm the oil in a heatproof bowl. You can do it directly over the stove or microwave for about 30 second on high. Heat till you see streaks of line in the oil.

2. Remove oil from heat and immediately sift in the cake flour. Mix with a whisk till no lumps left.

3. Stir in the egg yolks and milk and continue to mix until the batter is smooth and shiny. Set aside.

4. Place the egg whites, cream of tartar and salt in a mixing bowl. Whisk at high speed until foamy.

5. Switch to medium speed amd add in the sugar in 2 to 3 batches. Continue whisking until it reaches soft peak.

6. Fold 1/3 of the whipped egg whites into the prepared batter. Then pour the batter into the remaining egg whites and fold in lightly.

7. Pour the mixture into the prepared tin. Use slicing strokes to cut through the batter to remove any big air bubbles and smooth the top with a scrapper.

8. Drop the tin on the table for about 3 times to remove any bubbles. (We do not want big bubbles for this cake.) Place it into another bigger tin (I use 10″ tin)

9. Pour water into the outer tin. About 3 cm high and bake for 50-60mins. It’s done when the skewer come out clean when tested.

Removal:

10. Quickly remove the cardboard from the tin and the cake out of the tin.

11. Remove all the baking paper immediately.

12. Let cool for 3 mins and slice the cake to prevent it from collapsing.

13. Serve and enjoy.

Look at the bounciness of the cake:

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