Yochana's Cake Delight! : Traditional Sponge Cake

Friday, June 29, 2007

Traditional Sponge Cake

10 comments:

QQ red apple said...: 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.; June 29, 2007 9:50 pm
Aunty Yochana said...: 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; June 29, 2007 10:46 pm
QQ red apple said...: hi,
thanks!!! If you open a bakery in rotterdam, will sure a lots of peoples coming to buy your food!!!!; July 02, 2007 1:58 pm
Mool said...: 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.; July 02, 2007 3:45 pm
Aunty Yochana said...: Hi Q Q red apple,

Are you in Rotterdam?

rgds; July 02, 2007 4:54 pm
Aunty Yochana said...: 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; July 02, 2007 5:25 pm
Mool said...: 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.; July 03, 2007 10:10 am
Aunty Yochana said...: Hi Mool,

Use top and bottom heat.

rgds; July 03, 2007 3:47 pm
QQ red apple said...: 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.; July 05, 2007 3:32 am
Aunty Yochana said...: 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; July 05, 2007 3:00 pm

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