INTRODUCTION

I know this is a cake, but I do not know what category of cake it should belong, a sponge cake or a chiffon cake or a butter/shortened cake?

For me, a butter/shortened cake should at least have fats content to flour in the ratio of 1:1 and this cake is used much lesser  fats. The cake uses about 60% of fats for 100% of flour. It is not a chiffon cake as it is a whole egg preparation without beating the meringue.. The basis of preparation is more of a sponge cake by beating the eggs to ribbon stage and therefore i have decided to term it as a sponge cake. Technically, i believed it is a hybrid of butter and sponge cake.

For this recipe, I am testing out using the cooked dough method and whole egg method. I have decided not to use the egg separation method because the cake using egg separation tends to be very fluffy and airy and I personally still prefer denser but moist cake.

Like other sponge cake, this cake did not use any baking powder to leaven the cake. The cake is purely leavened or raised by the eggs itself. Therefore it is suitable to those who have loved to avoid baking powder or other chemicals in their bake.

I do not have the most beautiful cake to show you as the top have very slight cracks and have a bit of wrinkle. However, I can boldly show you the cake texture which is soft , moist with extremely fine texture.

WHAT IS REQUIRED

Servings: Prepare a 6” or 7” sponge cake

• 4 eggs (about 50 grams each)
• 60 grams of butter or coconut oil
• 100 grams of Gula Melaka or other palm sugar
• 100 grams of cake flour or low protein flour
• 50 grams or ml of coconut milk
• 2 tablespoons of brown sugar or white castor sugar

STEPS OF PREPARATION

• Lightly greased a 6” or 7” round  baking tray. Alternatively, you can line the baking tin with parchment paper.

• Pre-heat the oven to 180 degree Celsius.

• Put the Gula Melaka and butter in a pot under medium heat. Melt the butter and stir until the Gula Melaka have melted . Add the flour and stir until it forms a thick batter. Add the coconut milk and stir until it is smooth. (Note: If you do not want to use Gula Melaka, you can use white sugar and let it caramelized until brown, it will yield a caramel flavoured cake that smell like the beehive cake).

• Beat the eggs and brown sugar until it reach a ribbon stage which took about 10-15 minutes.  Transfer the beaten eggs into the Gula Melaka batter in 3 stages. Lightly and swiftly fold to avoid egg from de-foaming (消泡）. Transfer to a lightly greased baking pan or a baking pan lined with baking paper. Lightly tapped the baking tin on the table for 2-3 times to drive away the tapped bubbles. Bake in the pre-heated oven at 180 degree Celsius for 10 minutes. Reduce the temperature to 160 degree Celsius and continue to bake for another 30-40 minutes or until a skewer inserts into the centre comes out clean. Cooled completely before cutting.

CONCLUSION

Personally, I found that cooked dough sponge cake yields a much better texture but it is slightly shorter than the sponge cake preparation. Personally, I have no complain about the height and I will thrive to minimize the cake cracking. Though the crack is not obvious but because of the crack, people will lose trust in my recipe.

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