May be you have horrible experience that - baking sponge cake but the cake shrinks back after cooling down, like collapsed completely :( it looks so nice in the oven but why it shrinks so fast when cooling? Imagine the cake as the hot air balloon, it rises by the hot air, without hot air, it drops. Got it?
So the solution is to let the temperature of the cake approaches the room temperature. In this recipe, with the help of bain-marie, the sponge cake can hold its spongy texture after cooling :) click here to see what is bain-marie.
This is my 2nd sponge cake recipe, see my 1st sponge cake recipe, it works well too!
The difference between these 2 recipes are the 1st recipe uses bain-marie before baking in the oven, while this recipe use bain-marie during baking in the oven.
Also, this recipe is not very sweet, if you want to eat more sweet, add 30-40g more sugar to the egg yolk mixture.
So try these 2 recipes out to see which one you like better.
Ingredients
4 egg yolk
23g sugar
26ml cooking oil (vegetable oil)
50ml milk
76g flour(seived)
4 egg white
23g sugar
1/2tsp tartar powder or lemon juice
Instructions
1. Preheat the oven at 160°c
2. In a large mixing bowl, whisk egg yolk & sugar until the color becomes lighter
Add in cooking oil & milk, mix well
Add in flour, set it aside
3. Beat the egg white, when it has soft peak, add in sugar & tartar powder/lemon juice little by little
Beat the egg white mixture until it has firm peak
4. Fold 1/3 egg white into the egg yolk mixture, fold well
Then fold in the rest to the mixture, with fast and light motion!
2. In a large mixing bowl, whisk egg yolk & sugar until the color becomes lighter
Add in cooking oil & milk, mix well
Add in flour, set it aside
3. Beat the egg white, when it has soft peak, add in sugar & tartar powder/lemon juice little by little
Beat the egg white mixture until it has firm peak
4. Fold 1/3 egg white into the egg yolk mixture, fold well
Then fold in the rest to the mixture, with fast and light motion!
5. Pour the mixture to a round mould, I used 8" diameter X 3" height mould
Bain-marie method: Place the small mould in the bigger mould, I used 10"d X 2"h, fill in 1/3 water carefully
Place it in the oven
6. Bake for 10mins at 160°c
Bain-marie method: Place the small mould in the bigger mould, I used 10"d X 2"h, fill in 1/3 water carefully
Place it in the oven
6. Bake for 10mins at 160°c
Then turn it down to 150°c for another 1hour or until the surface become golden
7. Wait the cake cool down to let it set and then remove the mould
Note: it is normal the cake springs back a bit, the texture is still good
Tips: serve with greek yogurt and fruits will be great!
Enjoy!
7. Wait the cake cool down to let it set and then remove the mould
Note: it is normal the cake springs back a bit, the texture is still good
Tips: serve with greek yogurt and fruits will be great!
Enjoy!
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