Saturday | September 24, 2005

Japanese Cotton Sponge Cake

Made Japanese Cotton Sponge Cake today. One of the sponge cake recipe from "Alex Goh cookbook". On the book it already stated this cake is very difficult to prepare and yet I still tries it out. Rather disappointed the sponge cakes I made always had a heavy bottom but the top is okay. I wonder what went wrong, I'm sure I had whisked my egg white stiff enough.

Though I had a heavy bottom cake but the top is okay. The cake is very nice to eat, moist and soft in texture.

Japanese Cotton Sponge Cake

Ingredients:
(A)
60g butter

(B)
80g flour

(C)
80ml evaporated milk

(D)
1 egg
5 egg yolks

(E)
5 egg whites
120g sugar
Pinch of salt

Method:
1. Melt (A) and add into (B) and mix till well blended.
2. Add in (C) and mix well combined.
3. Add in (D) and mix till we blended.
4. Whisk the egg whites from (E) till foamy and add in the sugar and salt. Continue whisk till stiff.
5. Mix egg whites mixture to the egg yolk mixture till well incorporated.
6. Pour mixture onto the swiss roll pan (15 x 10 x ¼ inches) fully lined with paper.
7. Bake at 170C on the middle rack for 25 minutes.
8. Remove the mould immediately when it baked. Set aside to cool
9. Cut into 2 portion and sandwich together with butter cream.

Note:
I did not use swiss pan, cause I don't have the swiss pan. So I use a normal 7" round mould. And the baking time increase by 10 – 15 minutes.

Basic Butter Cream

Basic Butter Cream

(A)
100g butter
25g shortening

(B)
45g icing sugar
Few drops of vanilla essence

Method:
1. Cream butter and shortening till smooth and creamy, then add vanilla essence and icing sugar.                    2. Continue to cream till light and fluffy.

Posted by Jasnette at 13:52:40 | Permanent Link | Comments (12) |
Comments
1 2
1 - Have you ever considered adding cream of tartar to your egg whites when beating them? It helps to hold the structure of the egg white, so maybe that way your cakes won't end up bottom heavy. just a little suggestion. (Comment this)

Written by: Xuan at 2005/10/07 - 04:14:38
2 - Hi, I'm looking for pineapple paste for my bakery stuffs. I don't know where to buy and its reasonable price. If anyone knows, please let me know. Please!! I'm going to lunch my own bakery shop in November.

thanks a lot!!

pina (Comment this)

Written by: pina at 2005/10/14 - 04:28:53
3 - Hi Xuan,

Thanks for the suggestion Xuan, actually I wasn’t too sure what is the purpose of adding cream of tartar? I only add in the cream of tartar when the recipes ask for cream of tartar. I’ll add cream of tartar in to the egg whites the next time. Thanks for the tips again. ^^

Regards,
Jas (Comment this)

Written by: Jaschin at 2005/10/15 - 12:54:20
4 - Hi Pina,

Normally I’ll go phoon huat for my baking needs but I don’t own a shop like you soon heehee. Please do let me know where your bakery shop located I might just drop by and say hi to you. ^^

You might want to visit their website at www.phoonhuat.com and there’s another shop Ghim Hin Lee at Block 10 Haig Road #01-363/365 sorry I don’t have their phone numbers and not too sure they have any website.

Regards,
Jas (Comment this)

Written by: Jaschin at 2005/10/15 - 13:26:50
5 - Good evening,Jas
Thank you very much for your info.
How about the price of the pineapple paste which you normally
buy from the two shop? I would like to know the idea price from you so that I can bargain with them.

P.S. Your website is very good for me and anyone who are bakery lovers. Thank you for your useful info given to all of us.

Looking forward to have your reply asap.

best regards,
pina (Comment this)

Written by: pina at 2005/10/16 - 14:38:38
6 - Hello jaschin,
Pardon me for intruding me, i was browsing for cake recipe and find your recipe. I just try your recipe for japanese cotton sponge cake today, it taste really nice. But i substitute the evaporated milk with condensed milk add a bit of water hehe.
Regarding the heavy bottom i think it got to do with the mould. When put in the swiss pan, it is more thin and spread out so easier to rise, but when put in round mould i guess it is more heavy for the batter to rise so it is more likely to have heavy bottom, not sure make sense or not ^_^ hehehe not sure though. I use swiss pan and the cake turn out really delicate and nice. Except the egg taste, probably need to put some vanilla to cover the taste..
btw, i really like your website, it encourage me to have my own blog about cooking, i am going to have my blog soon , so keep in touch.

once again thank you for sharing the recipe.


ita (Comment this)

Written by: ita at 2005/12/10 - 21:00:26
7 - Ossp, sorry for the late reply.

Pina,
Phoon Huat is selling at $4.00 and above. I wasn''t too sure about the other shop.

Ita,

I''m gald that you like it. ^^ Perhaps you''re right about the heavy bottom. I did tried using a flat "tray" I guess cause it a tray it wasn''t high enough. I had bought a swiss pan but haven''t got time to bake. Oh please do let me know if you had a blog. So I can link you too. (Comment this)

Written by: Jas at 2005/12/20 - 17:09:48
8 - referring to 'heavy bottom', you might have overwhisked the egg white. From experience, it's best to stop whisking once stiff peaks appear and it doesn't fall out when you tip it over. Using a ring-shaped mould would distribute the heat more evenly, hence your cake would rise better.
Hope this helps. Keep trying! (Comment this)

Written by: Cat at 2006/04/27 - 02:17:19
9 - I have the same book by Alex Goh,wanted to try the Japanese Cotton Sponge Cake but since he said's it's difficult,haven't tried it out yet.

Glad to see your ëxperiment here, and read the comments by others.

I have tried out the Pandan Coconut Cake from the same book. It's nice and easy.
 (Comment this)

Written by: Van at 2006/05/22 - 11:36:21
10 - I have the same book by Alex Goh,wanted to try the Japanese Cotton Sponge Cake but since he said's it's difficult,haven't tried it out yet.

Glad to see your ëxperiment here, and read the comments by others.

I have tried out the Pandan Coconut Cake from the same book. It's nice and easy.
 (Comment this)

Written by: Van at 2006/05/22 - 11:36:32
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