Golden Sponge Cake (cooked dough and dry bake)


This cooked dough recipe from Nasilemaklover gave the softest, fluffiest sponge cake that is so airily light. The texture is really amazing. See here.


Once again, don’t overheat the butter when doing the cooked dough. Bake at low then high temperature, according to the recipe. I’ve placed a cup of water at my oven’s hot spot and the top didn’t crack.

Recipe (6″)

  • 50g butter
  • 50g cake flour sifted
  • 1/4 tsp salt
  • 55g milk
  • 3 egg yolks
  • 3 egg whites
  • 50g caster sugar
  • 6g corn starch


1. Line bottom of cake tin with paper, no need to grease sides. Pre-heat oven to 140 deg C.

2. Place butter in pot and heat till small bubbles form at edges (and not throughout). About 1 min. Then off the flames and take pot off the stove.


3. Add in cake flour and stir with handwhisk.


4. Add in cold milk and salt and stir till combine, forming a lumpy paste.


5. Next, add in yolks one by one to obtain a smooth paste. Set aside.


6. Stir corn flour into caster sugar till evenly mixed.

7. Beat egg whites till foamy. Start to add sugar gradually in a few batches and beat till stiff peak.

8. Add 1/3 of meringue to egg yolk mixture to loosen with hand whisk.


9. Add in another 1/3 and switch to spatula. Repeat for last 1/3 meringue. Pour batter slowly at a height into cake tin. Tap sharply against counter to release more bubbles.


10. Bake at 140 deg C for 25 min, 160 deg C for 15 min, 170 deg C for last 10 min. I placed a cup of water at my oven’s hot spot.


11. Invert to cool on wire rack. Then unmould by hand for clean sides.



10 Comments Add yours

  1. Jesy says:

    Did you baked at lowest rack? How many rack in your oven?
    Thank you.


    1. oladybakes says:

      I baked this in the lowest rack, I have 4 racks.


  2. Kerry says:

    Hi! After I added flour to the melted butter, the dough became thick and even after adding the milk and the yolks, the mixture was not fluid like yours, it was a stiff dough like choux pastry! Is that caused by the overheating of the butter? It has started to bubble when I took it off the heat and my pot retains heat very well too. Thanks.


    1. oladybakes says:

      Yes definitely the butter was too hot and fried the flour. Warm for a shorter duration. Also you can change to another pot after mixing in the flour.
      The hard batter can be rescued by adding a few tbsp of cold milk, let it return to a more fluid texture.


  3. Sally foo says:

    Hi,may I know why my cake sank after I remove it from the oven


    1. oladybakes says:

      Could be a few reasons. But one may be it was not thoroughly baked. There’s still moisture inside.


  4. Juby says:

    For preheating oven whats the temperature ? 6th step can u explain and can i add vanilla essence into it?


    1. Grace says:

      Hi Juby
      Just sharing what I hv gathered this far.
      Preheat at the same temp u gonna bake your cake, usually.
      2ndly, point 6, just add the corn flour into the sugar n stir it. These would b added into the egg white as per recipe. Fr what I know, the corn flour would help to absorb moisture.
      Hope it helps.


  5. Rene says:

    Hi may I know why I added un flour and stir followed by cold milk but instead of lumpy paste i get a smooth paste?


    1. oladybakes says:

      The oil was not hot enough, but this is ok, you can just continue with the rest of the steps.


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