Click LIKE & follow us on Facebook for recipe updates

COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


Follow us on Instagram: mfa_dingoozatfood


If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com


Search This Blog

Tuesday, 26 June 2018

Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕


Light, soft, fluffy and moist sponge cake with a hint of vanilla flavour. It is a delicious stand alone cake on its own. An easy recipe for home baking. :)






Ingredients: yield one 7" square cake

材料:
准备一个7寸方模

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/8 tsp Salt 盐 1/8小匙

47g Oil 油 47克

70g Fresh Milk 牛奶 70克

70g Unbleached Cake Flour/ Hong Kong Flour 低筋面粉/香港面粉 70克 

1 tsp Vanilla Extract 香草精 1小匙

(B)

5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

*1/4 tsp Cream Of Tartar 塔塔粉 1/4 小匙
* Can be reduced to 1/8 tsp. 可减至1/8 小匙,新手勿减。 






If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤

1.  Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil, vanilla extract and milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.
把蛋黄和全蛋打至起小泡,加入盐,油,香草精和牛奶,搅拌均匀。分次筛入低粉/香港面粉。混合均匀即可。不要过度搅拌。









2. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 
把蛋白和塔塔粉打至起泡,慢慢加入细砂糖,继续打至接近硬性发泡。(看下图参考)






3. Fold egg white into yolk batter in 3 batches. 
分次把蛋白拌入蛋黄糊。混合均匀即可。





4. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air. 
准备一个7寸方形的蛋糕模,铺油纸。把混合好的蛋糕糊倒入,把烤盘轻轻在桌面敲几下。





5. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.
放进已预热的烤箱,以140度,蒸烘法,烘烤80分钟或至熟。烘烤完成后,把蛋糕倒扣,取出蛋糕。把油纸拿掉,蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Note: 
 - Every oven is different, adjust the baking time and temperature accordingly. 每个烤箱的温度都不同,烘焙时间和温度须自行调整。
 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack. 蒸烘法:在烤箱下层放一盘热水。

By readers, some feedback from those who have tried this recipe:

By Serena Chen

By Sonu Punjabi Nawani






No comments:

Post a comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...