Wednesday, July 13, 2011

Paper Sponge

Soft & fluffy old-fashioned 鸡蛋糕 in a cup!! Actually the recipe is baked in a normal cupcases, I improvised it by baking in a tall drinking paper cup (unwaxed) instead! :D The cake looks very yellow right? added yellow colouring? No!! is actually the amount of egg yolks used in the recipe...total 4 yolks + 2 whites.




Recipe adapted from "Baking Code" by Alex Goh
Ingredient (makes 4 paper cups sponge)
  • 2 eggs
  • 2 egg yolk
  • 100gm sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla paste
  • 110gm plain flour
  • 1/2 tsp baking powder
  • 20gm soy milk
  • 20gm corn oil
Method
  1. Line 4 paper cups with greaseproof paper.
  2. Sieve plain flour & baking powder.
  3. Whisk eggs, salt & sugar on high speed until light & fluffy (ribbon-stage). Beat in vanilla paste.
  4. Add in plain flour in 3 batches and fold till combine.
  5. Stir in soy milk and corn oil and mix well.
  6. Fill in batter into paper cups evenly. Bake in preheated oven at 180 deg cel for 20min until golden brown.

4 comments:

Fong's Kitchen Journal said...

wow! your paper sponge is so light and airy. really old-fashioned looking.... I like!

ICook4Fun said...

Love your light and fluffy cake. I always like buying this cake from the asian bakery. I tried making it once but they turn out looking more like kueh.

wendyywy @ Table for 2..... or more said...

I love it orange flavoured.
That's how the bakery did it when I was a kid

kirbie said...

These look delicious and light, like the ones I get at chinese bakeries. Interestng that the recipe requires more egg yolks.

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