Skip to main content
logo
Food Advertising by

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕


These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕
Ingredients 
  • 2 eggs  (65g to 70 gm with shell)
  • 60 gm plain flour
  • 1/2 tsp  baking powder
  • 40 gm caster sugar
  • 2 Tbsp vegetable oil (I used canola)
  • 1 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste)
  •  a pinch of salt 
Method
  1. Lightly spread out the flour on a plate and dry in the sun.  (Malaysia is a land of free sunshine) OR bake it in the oven for 1 min.  Spread out to cool. 
  2. Once cooled, add in the baking powder and sift thrice.  Set aside.
  3. Break the eggs into a mixing bowl, beat on high speed till frothy, gradually add in the sugar and continue beating.  Add in salt.  Mix in the vanilla paste and beat on high to creamy, thick and pale, till the 'ribbon' stage.   (When you lift up the beaters, the mixture falls from the beaters in a ribbon-like pattern).
  4. Sift in half the flour and mix on the lowest speed for a few seconds.  Continue with the remaining flour and mix on the lowest speed.  Add in the oil and mix on the lowest speed for a few seconds.
  5. Use a spatula to quickly and lightly mix the batter till flour is thoroughly incorporated paying attention to the bottom part of the batter in the mixing bowl.
  6. Spoon the batter into paper lined muffin pan and bake in  a preheated oven @ 180 deg.C for 20 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.
  7. Remove from pan and let cool completely.
  8. Yield :  6 cakes







Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Oreo marble butter cake ~ 奥利奥牛油蛋糕

I have seen quite a number of Oreo cookies recipes on the internet and was curious about the taste and texture of crushed Oreo cookies in a cake.  So the only way to satisfy my curiosity is therefore to give it a try.   It wasn't a disappointment at all as the cake turned out soft and moist and I'm sure that it will be a favourite amongst kids and adults alike!




Oreo marble butter cake ~奥利奥牛油蛋糕  (adapted from  'here' )
Ingredients (A)
4 egg yolks80 gm caster sugar1/3 tsp salt1 tsp vanilla (I used vanilla paste)200 gmm unsalted butter, cut into cubes160 gm plain flour (sifted)100 ml milk1 pack Oreo cookies (137 gm)(B)     4 egg whites            90 gm caster sugar (original 100 gm)
Method Remove cream from Oreo cookies, blend till fine, set aside.Using a handheld whisk, beat egg yolks, salt and sugar till thick and creamy.Beat in butter cubes and vanilla paste till well combined.Sift in flour, alternating with the  milk, mix well.  Set aside.In another clean bowl, beat egg w…