Golden Sponge Cake (cooked dough and dry bake)

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

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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

Method

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.

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3. Add in cake flour and stir with handwhisk.

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

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

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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.

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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.

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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.

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

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4 Comments Add yours

  1. Jesy says:

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

    Like

    1. oladybakes says:

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

      Like

  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.

    Like

    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.

      Like

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