baked Japanese Cotton Sponge Cake!

recipe is taken frm wokkingmum.blogspot.com

shall not talk much, let the visual journey begin!

5 egg yolks, broked one :(

the egg whites, key ingredient to cake’s fluffy-ness.

used my newly bought electric whisk to whisk the egg whites till it stiff, meaning the egg whites will not fall when the bowl is inverted.

mixed together with the batter.

i think i didnt do a very good job in folding in with spatula.

should’ve folded in only some of the whisked egg whites first, bit by bit so that they will be mixed well and not having to stir it.

after baking for quite long, around 30mins?

it took longer from the original recipe as the person used muffin cups instead.

not bad la the appearance?

looks yummy right?

but the bottom part like still got abit not mixed properly like this.

nice :D

my first attempt in making a proper cake.

the taste tasted like those cheese cakes that you can buy from Giant or maybe it tastes like 鸡蛋糕？

maybe cause it’s Japanese cakes, so it taste kinda sweet and eggy.

Not bad la i guess, think its nice :)

Gonna ask my family members and friends to try and see how’s their comments…

Haha.

Till then, cya soon, gonna go wash the utensils and keep my cake in the fridge.


Ingredients:

• 60g Butter, melted
• 80g Plain Flour
• 80ml Evaporated Milk (I used fresh milk)
• 1 Egg
• 5 Egg Yolks
• 5 Egg Whites
• 120g Sugar
• Pinch of Salt

How to do it:

1. Add butter and flour together.
2. Mix till well blended.
3. Add milk and mix till will combined.
4. Add the 1 egg and 5 egg yolks till will blended.
5. In a separate bowl, whisk egg whites till foamy.
6. Add in sugar and salt and whisk till stiff (takes about 20 minutes)
7. Using a spatula fold in the egg whites with the egg yolk mixture till well incorporated.
8. Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper. (I used muffin cups)
9. Bake at 170C on the middle rack for 25 minutes.
10. Remove the mould immediately when it baked. Set aside to cool.

Note:
When whisking egg white, make sure your tools, bowls are clean and dry. Egg white MUST NOT contain a single drop of egg yolk. If not under these said conditions, your egg white will not peak.

Labels: baking, cake, japanese, recipe