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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



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


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。 

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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.

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. 

3. Fold egg white into yolk batter in 3 batches. 

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. 

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.

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 - 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

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