Wednesday, May 22, 2013

Recipe: 清水蛋糕, Clear Water Sponge Cake

I have been avoiding cakes that require folding. This is simply because 'folding' is a real challenge for a beginner like me.

Yesterday, I decided to move on and take the challenge., well prepared by watching a folding process through YouTube video. 

(A) 3 egg whites

(B) 50g caster sugar + a pinch of salt
(C) 3 egg yolks + 1 whole egg + 50g corn oil (used EVOO)
(D) 50g cake flour (shifted)
  1. Whisk (A) until frothy, add (B) and beat to stiff peaks. Set aside.
  2. In a separate bowl, beat (C) to create a smooth mixture. Add (D) and beat/mix until well incorporated.
  3. Fold egg whites (1/3 at a time) into yolk mixture.
  4. Fill cups 3/4 full, bake for 18-23 minutes at 150 Celsius. (Different texture achieved at 170 Celsius).
Texture: Light yet moist, soft and spongy

Notes for beginner (like me):

Stiff Peaks:
  • You can see this clearly by lifting up your whip and holding it horizontally. The egg whites should not drop or fall off the whip. It is important not to over-beat at this stage. If you whip until the egg whites are dry, the mixture will break down as you fold it into the batter, creating a heavier end product.
  • Total and complete incorporation of egg whites is not necessary. You may see some thin, fine stripes of egg white. This is okay.

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