Yochana's Cake Delight! : Egg Sponge Cake

Friday, May 25, 2007

Egg Sponge Cake

6 comments:

Anonymous said...: dear aunty yochana,

these are adorable!!!

can i please get your opinion on japanese cheesecake? i have tried 3 different recipes and meet the same problem

1) the cake cracks when it is rising. very big cracks - think of a huge hua gui (flower cake)

2) the cake sinks once the oven is turned off. i have tried opening the oven door a crack and leaving it in there from 10 min to 1 hour. either way, it sinks :(

it will sink about 1/4 - 1/3 of it's baked height.

i beat the egg whites for 10 mins.

thank you
pink; May 25, 2007 5:18 pm
Aunty Yochana said...: Hi pink,

It's normal for a cheesecake to sink when it's cooled which actually helps to close up cracks.

Firstly, use ingredients that are room temperature to avoid cracks on your cheesecake.

Make sure your oven is not too hot. Use about 160C. If it cracks very badly, off the oven and let it sit in the oven till it's completely cooled.

Hope this helps.

rgds; May 25, 2007 5:27 pm
Anonymous said...: Hi Aunty,

this cake are so cute!!!

can u please teach me how to do this? where do u get these moulds? I cant find cute moulds from phoon huat...; May 25, 2007 5:54 pm
Aunty Yochana said...: Hi Jo,

A friend bought these moulds for me from Taiwan.

rgds; May 25, 2007 6:08 pm
kellie said...: Aunty Lucy,

These are really cute!!!

God Bless,
Kellie; May 26, 2007 1:55 pm
kellie said...: Aunty Lucy,

These are really cute!

God Bless,; May 26, 2007 1:56 pm

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