Hongkong Sponge Cake Recipe

Hongkong Sponge Cake Recipe

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We’ll learn how to make Hong Kong cotton sponge cake this cake is actually a type of chiffon cake as we need to follow the chiffon cake method to make it but different from traditional chiffon cakes this cake doesn’t need a tube pan it rises very well in a normal pan and it has great texture which is soft, light, moist and fluffy just like a chiffon cake hence, this cake can be used in many occasions it can be eaten just plain, with frosting or it can serve as a good base for mousse cakes, entremets or layer cakes first line a round cake pan with parchment paper and preheat the oven to 150 degrees C both bottom and top heat in a mixing bowl add in the egg yolks sugar oil milk vanilla extract and blend everything very well next, sift into the bowl the flour and corn starch mix very well until we have a very nice and smooth batter like in the video add all of the egg whites into another mixing bowl with some salt then start beating at low speed for about 1 minute until we see lots of large bubbles in the egg whites stop the mixer then add cream of tartar and continue beating for 2 – 3 minutes at low – medium speed until the egg white turns foamy like in the video next we add in the sugar, little by little set the mixer at low speed and beat very well for the sugar to be dissolved in the egg white completely before adding extra sugar when all of the sugar has been added, raise the speed to highest and continue whipping so while we whip the egg whites, there are two important notes first there should be no forms of fats such as oil.

Butter, egg yolks, in the egg white as well as the bowl and the whisks otherwise we won’t be able to whip the egg white it won’t turn foamy second, it’s easier to separate the egg yolks and egg whites when the eggs are still cold but it’s best to whip the egg white when it’s at room temperature so make sure to give the egg white some time for them to come back to room temperature before whipping it when the egg white reaches soft peak like in the video we reduce the speed to medium and continue whipping for 2 – 3 minutes until the egg white reaches stiff peak whipping the egg white at medium speed in the last minutes helps the bubbles in the egg white to be more stable the cake will rise better take about 1/3 of the beaten egg white add into the bowl of the yolk and flour batter and mix thoroughly this step helps to loosen the yolk and flour mixture make it lighter so that it will be easier for us to fold the remaining egg white in next, we take another portion of egg white and gently fold it into the yolk batter we want to keep the air bubbles in the beaten egg white so that our cake will rise nicely and it will be fluffy and soft so at this stage try to fold it very gently don’t whisk and try not to deflate the egg white we continue folding the rest of the beaten egg white into the yolk and flour mixture and in the end the batter should be very thick and foamy with almost no large air bubbles inside like in the video pour the cake batter into the pan then use a spatula to smoothen it out next we tap the pan onto the counter several times to break the large air bubbles inside the cake batter then we bring it to the oven we want to bake this cake at moderate heat so that it can rise slowly in the oven if the temperature is too high the cake can rise very fast and crack or even deflate (I mean collapse) in the end also in many ovens the upper heat can be higher than the lower (bottom) heat if this is the case, the cake surface can crack and have a dark, golden brown color in this case, you can lower the rack so that the cake is far from the upper heat note that baking temperature and baking time vary between ovens as every oven is different.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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