Sunday, October 10, 2010

Japanese Cotton Sponge Cake

 A relative of my hubby family passed away on Friday morning due to heart failure, I feel sad as she was the only few who was closer to us.   A couple months back, she was admitted to hospital and since then, she was bedridden.  Just a week before, I heard about her improvement and was happy for her but didn't expect to receive her bad news so soon.    Life is so unpredictable and fragile ! Hope her family can pull through this period and definitely, we will miss her!

My initial plan was to try out a few recipes during the weekend but we had to attend the wake of this deceased relative and therefore, I only did a simple cake.  The step is quite similar to ordinary sponge cake, preparation time is about half an hour.  Surprisingly, this cake is very good, it's light, moist and soft.  I omitted the butter cream which supposed to be sandwiched in between the layers as I ran out of time but it still tastes good.   I'll definitely bake again.

If you are a chiffon or sponge cake lover, you will like it.  Join me!

Japanese Cotton Sponge Cake Recipe

-  Prepare a 8" square baking pan lined with baking paper.
- Preheat oven at 170*C for 15 mins. 

- 60g butter  (microwave for 20 sec till melted)
- 80ml evaporated milk (microwave for 20 sec)
- 80g top or cake flour (sifted)
- 1 egg and 5 egg yolks (lighten beaten)
- 1 tsp vanilla essence
- 5 egg whites
- 115g sugar (can reduce to 110g if you spread cream in between)
- 1/8 tsp cream of tartar
- Pinch of salt

  1. Mix melted butter and hot milk together.  Add in sifted flour and mix till well combined.
  2. Add in the beaten egg yolks and vanilla essence, mix till well combined.
  3. In a separate bowl, whisk egg whites till foamy (abt 40 sec).  Add in sugar, cream of tartar and salt and continue to whip till stiff (another 2 mins).
  4. Take 1/3 of egg whites,  mix well with above egg yolk batter.  Take another 1/3 egg whites, repeat the same step.  And same for the last 1/3 egg white.  Don't overmix.
  5.  Pour batter into fully lined baking pan.  
  6. Bake at 170*C for 10 min and then reduce to 155*C for 35 mins.
  7. Remove from oven and overturn for 5 mins (to prevent cake from sinking) before unmould. 
  8. You can cut the cake into half horizontally and spread a layer of buttercream if you prefer.

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