"Clear Water" Sponge Cake

"Clear Water" Sponge Cake. Don't ask me why the name. I have no idea myself too.

Stumbled upon this recipe in this nice little blog "The Little Teochew" while I was searching for some nice fluffy sponge cake recipe. The photos taken by the author, Ju, is so tempting, I just had to bake some myself!

 

The rising cuppies!

The cuppies are done! They 'deflated' somehow.. hmm..

The yummy cotton soft fluffy sponge cake!

 

These cuppies were cotton soft, fluffy and not forgetting yummy too! It's like another version of the steamed Chinese Sponge Cake (鸡蛋糕).  Okay, here's the recipe and they are easy to make. Hope you enjoy them as much as I do!

 

The Recipe
(Originally from here, seen at Cook.Bake.Love and The Little Teochew)
What You'll Need

(A)
- 3 egg yolks 蛋黄
- 1 whole egg 全蛋
- 50g corn oil 粟米油

(B)
- 50g low protein flour (cake flour) 低粉（蛋糕粉）

(C)
- 3 egg whites 蛋白

(D)
- 50g castor sugar 细砂糖
- Dash of salt 盐

How To
1) Beat (A) till well mixed with an egg beater. 用打蛋器打匀(A)。

2) Sift in (B), mix well. 筛入(B)拌匀。

3) Whisk (C) till frothy, add (D) and beat till stiff peaks. 把(C)打至粗泡加入(D)打至干性发泡。

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 60% full. 蛋白霜分3次和蛋黄糊拌匀，用小勺装进纸杯至6分满。

5) Bake in preheated oven at 150C for about 18-20mins. 烤箱预热150度，烤18-20分钟左右

Note:
* I used Superfine flour instead of normal cake flour
* I omitted the salt
* The cake will pull away from the paper cups once cooled. Probably that's why my cuppies deflated. O'well.. as long as they tasted yummy! :)

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Chinese Sponge Cake (鸡蛋糕)

On and off I've been missing the Chinese Sponge Cake which my late grandma used to make during Chinese New Year and Cheng Beng Festival (The Chinese' all souls' day). And somehow, the ones that I buy outside don't really taste quite the same. So when my friend shared her recipe in her blog, Alesia The Home Cook, I was jumping with joy!

I decided to make Chinese Sponge Cake cuppies as it would be easier for K-boy to hold and the lazy me don't have to cut the cakes prior to bringing them over to the babysitter's place. So, I halved the recipe for this one. For the original recipe, click here.

Recipe

What You'll Need3 eggs
130 grams  or 3/4 cup of caster sugar
150 grams or 1 1/4 cup of all purpose flour, sifted twice
63 ml ice cream soda

How To
1. Prepare the steamer or wok while you work on the batter.
2. Beat the eggs and sugar using a hand beater or mixer or a wire whisk until the mixture turns pale and fluffy or double in volume.
3. Divide flour into three portions and fold in the flour alternating with the soda drink, ending with the flour.
4. Pour the batter into the muffin/cake paper cups. Place the cups on a stainless steel/metal dish.
5. Steam on high for 15-20minutes.
6. Leave the cake to cool.

Note:
* I have tried replacing ice cream soda with 7-Up before but still ice cream soda wins hands down as it gives the cake a nice fragrant!

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