Friday, June 29, 2007

Traditional Sponge Cake



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10 comments:

  1. QQ red appleJune 29, 2007 9:50 pm

    Hi, yochana
    I'd bake spone cake before but it is too wet and not look such nice as yours. Wow, you are really good in baking and cooking. Do you mind to correct me? my recipes is
    3 big eggs
    70g sugar
    40ml oil
    70g cake flour
    1/4tsp baking powder
    50ml milk
    1/2tsp vanilla
    Bake in 170 ddegree celcious for 27 minutes. Thanks for helping.

    ReplyDelete
  2. Aunty YochanaJune 29, 2007 10:46 pm

    Hi qq red apple,

    I think your liquid is too much. Cut off the milk and it should be fine. The sponge cake doesn't need the milk if you are using it for creaming purpose.

    rgds

    ReplyDelete
  3. QQ red appleJuly 02, 2007 1:58 pm

    hi,
    thanks!!! If you open a bakery in rotterdam, will sure a lots of peoples coming to buy your food!!!!

    ReplyDelete
  4. MoolJuly 02, 2007 3:45 pm

    Hi Aunty Yochana,

    Hee, I baked a sponge cake too over the weekends. However, my was a failure.
    (1) the top part was pluffy, but the bottom was very dense. Is it my oven is not hot enough, hence it did not "rise" fast enough?
    (2) Half way through baking, the cake seem to pull away from the tin and start to "sink", no doubt in the beginning it seem like rising very smoothly. Hence my cake when cool down, look very wrinkled on top.
    My recipe was almost like qq red apple, except that I only add in 2 tbsp of milk.
    Please advise. Thanks.
    Regards.

    ReplyDelete
  5. Aunty YochanaJuly 02, 2007 4:54 pm

    Hi Q Q red apple,

    Are you in Rotterdam?

    rgds

    ReplyDelete
  6. Aunty YochanaJuly 02, 2007 5:25 pm

    The tricky part of making a traditional sponge cake is the mixing of the egg yolk mixture with the egg white. Don't use too large eggs..medium size of about 55 gm. to 10 gm. (with shell).

    I did the above with this recipe:

    4 eggs
    120 gm. sugar
    1/4 tsp. vanilla essence
    110 gm. cake flour
    70 gm. melted cornoil

    rgds

    ReplyDelete
  7. MoolJuly 03, 2007 10:10 am

    Hi Aunty Yochana,

    Thanks for the tips. Another question to seek your advise: When we bake sponge or chiffon cake, do u switch on lower and upper heat at the same time, or do we just switch on lower heat? Thanks.

    Regards.

    ReplyDelete
  8. Aunty YochanaJuly 03, 2007 3:47 pm

    Hi Mool,

    Use top and bottom heat.

    rgds

    ReplyDelete
  9. QQ red appleJuly 05, 2007 3:32 am

    hi,
    aunty yochana, yes, I'm from rotterdam. It's not much chinese bakery in rotterdam, and as I know they taste not really good and they sell not much gooodies. Honestly, their goodies are not better than yours. I'm not kidding, while dutch bakery sell very boring goodies which are same taste, always with whipping cream. Bye, regards.

    ReplyDelete
  10. Aunty YochanaJuly 05, 2007 3:00 pm

    Hi QQ red apple,

    Yes, I know what you meant...I've experienced that. No choice lah..you have to learn to bake yourself.

    rgds

    ReplyDelete