To achieve a good sponge cake, the name of these sponge cake is self-explanatory, the cups used for baking, have to be lined with parchment/greaseproof paper. The cups have to be tall, so i used drinking/party paper-cups. I lined a few and used muffin paper cups for the rest of batter. Now the batter - i have made with any normal sponge cake recipe but it was rough and cakey. The cake has to be fine textured and soft - and to get this, cake emulsifier has to be used.
Ingredients:
Ingredients:
4 large eggs
3 ozs bleached all=purpose flour
1/2 oz cornflour
3 1/2 oz fine granulated sugar
1/2 tbsp ovalette(cake emulsifier)
30 ml milk
3 ozs butter - melted
Paper party cups
parchment/greaseproof paper - size 6 - 8 inch square - depending on size of cups
Method:
Line paper cups with parchment /greaseproof paper. DO NOT grease the papers. Please watch these videos on how to fold paper for lining the cups - Part 1 and Part 2
Preheat oven at 375f.
Put all the ingredients except the melted butter into a mixing bowl.
Whisk everything on high for at least 7 mins until ribbon stage. In other words: when you lift the whisk out of the bowl, the mixture should fall, leaving a "ribbon-like" trail on the surface of the mixture.
This will be the right constitency for your batter.
Add in melted butter and whisk thoroughly.
Pour batter into the lined cups about 3/4 full and bake it in a preheated oven for about 15 - 20 mins.
Remove the cake from the paper cup immediately and leave it on wire rack to cool.
Serves
Serves
53 comments:
Hi Lily,
Happy New Year...your paper-lined sponge cakes looks delicious...where can you get the cake emulsifier?
claire
get some from me when you come and visit me.
btw, what's up this sat?
We will be making pineapple tarts, come if you can. lunch will be prepared
These look delicious! Are these cakes the same as the "Strawberry Cakes" from the bakeries in Hong Kong? (I always assumed they were called Strawberry Cakes because they LOOKED like strawberries...because they certainly didn't TASTE like strawberries!)
hi Lily
happy new year to you. I have try many times and eaten too many fail paper lined cakes.I can't find cake emulsifier here in the states.do you know of a mail order site? thanks!
diane
Lily,
That looks like the sponge cake at the Chinese bakery. I should try this since I happen to have the ovalette. Thanks for sharing the recipe. I've been looking for a sponge cake recipe to make cake rusk which I prefer than the biscotti to dunk in my morning tea.
I made some nastar last night using the pineapple jam from your recipe. I love the microwave method. Thank you again for being so resourceful.
aunt lolo
i am sorry cannot help in this matter, did not have a chance to eat this cake when i was in hong kong
anonymous
i don't really know where you can get them online, perhaps you google and you might get some results
tuty
the sponge cake rusk is easy, make the sponge cake, then cut into pieces and rebake like biscotti
OMG!! exactly tyhe recipe I was looking for, what an angel you are!!
Happy New Year 2009!!
These look so delicious! I will try to make them. As for the cake emulsifier, I don't know where to get it in the US. I might have to do some hard research on this. Thanks for sharing.
ch3rri
if your research pays off, would you mind letting me know as i am sure all of us in the united states would like to purchase it.
http://www.kitchenkrafts.com/product.asp?pn=IN0055
This is what I was able to find. Lecithin is a soy-based emulsifier commonly found in commercial baked goods (cookies, cakes, breads, crackers, biscuits, etc.) This website has it for less than $3 - if anyone tries this in their cake, can you let the rest of us know how it turns out???
aunt lolo
i hope that we will get a feedback from whoever have tried this product
Dear Lily,
This has been my fav thing to eat since childhood. I was hoping to make it since I hate buying it (too ex)..and with your recipe, i'll try it. Thanks so much.
Ur recipe blog has been a real life saver to me. Thank you thank you thank you.
Hello, not to be mean or nasty but just out of curiousity, why do you not see a need to credit your source? I've seen some of your recipes and they are usually exactly the same as some other bloggers' posts (theirs of earlier date). Maybe some with a slight modification but even with exact same ones, you rarely ever credit them. Don't you think it's nice to give them some recognition if their recipe works for you and you're sharing it?
Anyhow I still thank you for sharing. Cheers.
anonymous
hello, i know you do not mean to be nasty but your curiousity has been a disappointment to me. Have you ever thought that some of my recipes were given to me or that i have collected them from good old days before even computers are invented. If all the recipes shared in the net should be creditted, how far back should the credit go - i would have to dig my grandmother up from the dead to ask who i should the credit that particular recipe. I am sure everyone who loves to cook or bake, is very grateful for all the recipes that are shared.
Anyway, i do not need any thank you for sharing.
This looks FANTASTIC! I had bought popover pans a year ago with the intention of making paperlined cupcakes but wasn't able to find a good recipe. I can now finally put them to good use. Thank you.
I stumbled upon you website today and and was immediately hooked. You would happen to know how to make rice crispy treats, chinese style, would you? you know, the ones that are really crispy and are often eaten around Chinese New Year?
connie
the chinese rice crispy is alot of work, try this recipe and you might like it http://www.ricekrispies.com/Display.aspx?recipe_id=1605&kic=true
@ Connie & lilyng - Connie, are you talking about Sachima? I always thought they looked like Chinese rice krispie treats...
If that's what you ARE looking for, Lily has a recipe here:
http://lilyng2000.blogspot.com/2008/03/sak-ke-mah.html
If you're looking for the really crispy little treats...then Lily is absolutely right, and I don't know how to make them. :-)
Have a great weekend, both of you!
hello lily,
This sponge cake looks soft and nice, can i use this recipe to make the sponge cake for birthday cake?
lee
sure and you can also try the sponge cake recipe i posted 2 days ago
hello lily,
it's me again, lee. Could you explain what is ""bleached"" all purpose flour? and umm....why is the preparing method differ from how we prepare chiffon cake? Don't we need to whisk the egg white until fluffy first? cause i saw other recipe in other blog do it this way. What's the difference actually?
lee
bleached is like what the word meant, the flour has been bleached and so it is whiter than unbleached. In the process of bleaching, some of the gluten is lost, therefore it is better for cakes and you can adjust it to be cake flour by removing 1 tbsp and replacing it with cornstarch/wheat starch.
you can also make this cake with the chiffon method. This method has cake emulsifier which can hold the batter in a very stiff form.
OMG!!! I've been looking for this recipe for so long. I even found a post where an out-of-print book was recommended.
I haven't actually read the whole recipe. I was that excited. Here's hoping that I can find all the ingredients.
Thanks si very much. I'll let you know if they turn out.
I tried making this last night and for some reason, it turned out pretty hard....could it be because it was in the oven for more than 20 mins? I had to leave it in the oven longer as it didn't look cooked at the 20 min mark.
Thanks!
doreen
yes, it could be overbaked or you did not whisk the batter until ribbon stage
Thanks....i'll try baking it again. Will keep you posted.
With the ovalette, did you use an orangy colored paste?
doreen
yes, my ovalette is the orangy colored paste
Lily
I love your sponge cake, it's looks just like the one i normally bought in chinatown. I made many attempts ... and failed to duplicate or made anything similiar. Do you know where i can get the cake emulsifier, perhaps an on-line site? Also, the ozs called for in the recipe ... would you happen to know it's measurement in cups?
Thank you
Hi Lily,
I just made these and they taste great. But I have a few questions.. first.. it took me just 3 mins to hit the ribbon like stage.. but I went ahead to beat until 7 mins as per your recipe.. did I put too much Ovalette. And the cake rose so well but sank so much when I took it out to cool. Is that normal? Other than that.. this is a great and easy recipe. Thanks a zillion.
Liz
Hi All,
Like you guys I was searching for ovalette for a while. I found this website in the U.S. They will ship to anyone in the U.S. I hope this helps.
http://indonesianfoodmart.com/catalog/ovalette-p-423.html?osCsid=8d23aab5470c354ca8e58262e4f7a4e8
Dramaquin
dramaquin
thanks
Hi Lily,
I really enjoy your blog. There are tons of recipe to try out. I wish I have a big family to enjoy all the wonderful and delicious recipes.
Cheers!
Hi Lily,
Just wondering if we should put baking powder or not, I tried with baking powder and it turned out great, the cake itself is very fluffy.. what's the purpose of baking powder anyway in the cake?
Oh this is for Ch3rri - I don't know in United States, but here in Australia we can get ovalette in most of Asian Grocery store, would be better if it is Indonesian Grocery store... hope this help :)
Thank You,
Yools
yools
baking powder is a leavener and it will give the sponge a better rise. in this recipe if the eggs and sugar are whipped well, it will be stable enough to lighten the sponge
Hi Lily,
Love your site! I'm also in Denver and love your baking tips/recipes.
When your recipes ask for cornflour, that is the same as corn starch right? It looks like it's corn starch but...
I have both corn starch AND corn flour (the kind to make American/Southern style corn bread) and want to make sure I'm using the correct product.
Thank you!!
Ashley
ashley
i am in aurora actually and i hope you are nearby.
please keep in touch through my email lilyng_2000@yahoo.com
cornflour = cornstarch
in asia it is called cornflour and here in the states, cornstarch.
Hi,
How many servings can this recipe make? Can I substitute cream of tartar for the emulsifier?
thanks,
Jane
jane
i did not take count cos sometimes i will use smaller paper cups and sometimes bigger ones.
you cannot sub with cream of tartar, it is totally different. emulsifier will stabilize the fat especially egg yolk in the batter. cream of tartar is used to stabilize egg whites
HI,LILY NG,I REALY LOVE YOUR BLOG ,WOULD YOU BE KIND TO LET ME KNOW WHERE I CAN BUY CAKE EMULSIFIER ? I LIVE IN CALIFORNIA, THANK YOU SO MUCH FOR HOPE YOU HAVE A GOOD DAY,MHN.
anonyous
i don't where you can cake emulsifier in california, perhaps california readers can help.
you can get it online from http://indonesianfoodmart.com/catalog/ovalette-p-423.html?osCsid=8d23aab5470c354ca8e58262e4f7a4e8
Thanks for posting this, was exactly what I was looking for, thanks.
hi, your paper sponge cake looks soft & nice!I like to try out. Can you share how should i fold the paper to fit the cup before i pour the batter in. TIA!
jen
i just cut a square piece of greaseproof paper, fold the paper into quarters - the sides of the paper should be at least 1 1/2 inch bigger than the sides of the cups. Center the center of the paper into the cup and using another papercup, push the paper in.
i have seen a video on how a dim sum chef lined the cup and as soon as i can locate the video will post the link.
Look forward for the link. Many thanks for your sharing!
jen
as promised, the links are in my recipe, please do have a look
Hi LiLy,
I'm very surprised to see sponge cake make by "whole-egg" , "beat everthing" method turned out so nice texture, soft, fine and moist, which is almost same as chiffon texture. I always have a very dry sponge cake if i beat whole egg. Your method even beat flour together with egg . Is the cake emulsifier key ingredient to make all this happened? I never use emulsifier before, but tempted to try with some lecithin powder. Do i need to fold the flour in or just beat them in one bowl? Can i use the normal round tin for this recipe? and how big should the tin is for this 4 egg? how do i prevent my cake to sink after taking out of oven?
I bought the same paper cup cake in a chinese shop and the look is exactly like yours, i love it as it's very soft.
jenny dinh
this method of whisking all the ingredients together except the melted butter is good as the cake emulsifier aids and holds the batter fluffy and does not deflate when melted butter is added. I don't know if lecithin works.
A 9 inch round cake tin will do, please line cake tin with greaseproof paper which will be higher than the tin at the sides and do not grease. Check for doneness as the 9 inch cake will take at least 35 minutes to be fully cooked. uncooked cake will definitely sink.
btw, i use party paper cups for this recipe.
Hi Lily,
thanks for your reply. After a whole afternoon searching for Ovalette, i finally found it at a Indonesia store. There are 2 type, same company, package etc : Ovalette (contain Ovalette standard - brigh yellow gel) and T.B.M (contain Ovalette special - orange gel). i dont know what's the difference. So i used the yellow paste. During baking, the "skin" of the cake rise so high. When the cake is done, i can easily peel off that skin ( a thin layer). I'm not sure if that's because the batter a bit heavy so it can be lifted up? The cake texture is pretty much same as chiffon texture which i really like.
Can i ask you if i make cake follow chiffon method, when/where should i put the ovalette in? The yolk mixture or the white? Thank you.
jenny
if you are using the chiffon method, you don't have to add the ovalette
interesting and helpful tutorial. I really enjoy reading the post, keep up the nice work on the site. Thank you, and I look forward to reading more.
I cant get the ovalette fromanywhere, the indonesian link does not work...Any other ideas? I live in Sweden.thank you
ummhassan
if ovalette is not available, try making this cake using the chiffon cake method.
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