If you are like me, who have struggled with water bath and just can’t get a smooth top cake with no shrinkage, then this recipe from Stephie is really a blessing. It uses whole eggs ( no egg separation), no water bath, and yet no cracks and shrinking. I baked at a short 35 min with one temperature throughout.
Please do see her original recipe, with detailed steps and video here, I am so thankful for her sharing. Original recipe from Stephie.
My adjustments are in the number of eggs because her eggs are huge, reduced sugar and adjusted oven temperature.
Recipe (6″ round tin)
- 3 whole eggs (55-60g) (Note: use room temperature eggs to whip up faster)
- 60g sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 60g cake flour sifted
- 40g oil
1. Add sugar and salt to whole eggs. Beat on high in stand mixer for 1 min.
2. Add in vanilla extract. Continue beating for about 5 min on high.
3. Beat till ribbon stage and eggs become thick, pale and stiff. When you draw a ribbon on it, it does not disappear. This is essential to the success.
4. Add in the sifted flour, beat on low till no traces can be seen. No more than 15s for me. Do not over beat or eggs will deflate. Use spatula to scrape down sides to help in folding in the flour.
5. Scoop out 1/4 (approximate) of batter and add to the oil in a separate bowl. Using a handwhisk, mix till oil is completely incorporated.
6. Pour the oil mixture back into the main batter and fold gently with a spatula till even.
7. Pour slowly at a height into baking tin, bottom lined with baking paper and ungreased. Tap a few times to release bubbles.
7. Place a cup of hot water into oven, bake at 165 deg C for 35 min.
8. Cool for a while before unmoulding. Run a knife along the sides to release. Cool completely on wire rack before decorating.