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
(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.
Though I had a heavy bottom cake but the top is okay. The cake is very nice to eat, moist and soft in texture.
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Japanese Cotton Sponge Cake
(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.
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posted by Jasmine Riko at 9/23/2005 07:03:00 PM
12 Comments:
Hi Connie,
Thanks for answering my questions. Yah, I find the sponge cake mix is to sweet too. For the dry sponge cake could it be insufficient butter?
Actually my Japanese Cotton Sponge Cake wasn’t really successful. It my second try in a day. The top is okay but the bottom it like “Kueh”. Yah, at first they are nicely out from the oven, very high & fluffy like what you had said, and later the whole cake shrank! That why it stated this cake is very difficult to prepare?! *Giggles* Yes, very strong egg smell but I had added some Durian essence to the Basic Butter Cream and it reduce the eggy smell.
Hi Connie,
Thanks Connie, for been real helpful I guess it’s ok I’m sorry to trouble you. I guess I know why I got a heavy bottom insufficient whisking. Cause I notice my batter always been watery it should be in “thick” form batter.
Yeah I saw the post by Hugbear(LeeLee). LeeLee she is real good, by looking at it she knows what is missing. I go thru Alex Goh’s recipes again and yes there is water in the recipe.
Connie,
Oh yah hor, his traditional sponge there wasn’t any water. I’m planning to make his sponge cake with sponge mix flour tomorrow but I’m afraid it turns out to be heavy bottom again. Someone had suggest me to add in some cream of tartar I should give it a try see how it goes.
Hi Jas,
Take heart, try again . I made the Alex Goh's Japanese cotton cake the fourth time then , i got it right.
HTay
Hi Htay,
Thanks for your encouragement. I guess I had under beat my egg white. Will give it a try again. When I’m successful slim down first. LOL *look at the mount of eggs*
Hi jasmine,
with regards to your heavy bottomed sponge cake, could it be because you didn't fold your flour and egg whites into the batter gently enough? lightness is ever the problem with sponges: if you fold with too heavy a hand, you may pop all the air bubbled trapped in the whisked egg whites and thus end up with a dense cake. hope this helps!
Hi there,
I suggest you separate the batter into two portions in different baking pans, bake both together at the same heat and time, then sandwich them together. this is instead of cutting it into two and sandwiching it. I suspect the lower heating element in your oven might be slower reacting than the upper element, or your cake pan is a little too thick at the bottom.
I think it is because the heat is not balance where as the top's moisture evaporate faster than the bottom, resulted in a heavier bottom.
I will try this sponge cake hopefully by tomorrow, because I just happened to have all the ingredients except for the evaporated milk. =)
I just bake Angel Food Cake today, it turn out bad ..
Hi Jas,
first scoop 1/3 egg white mixture into egg yolk mixture, mix well. Then add in the rest of egg white and mix.
Do not overmix. It causes your cake to sink and hence heavy.
Hope this helps.
Mary Anne
hi jas,
just want to help you with your japanese cheese cake heavy bottom problem. try using ballon whisk to fold the egg white to your egg yolk mix. fold it gently...do not over mix. and, do not over mix your egg white too. whip it untill reach the soft peak stage.
hope it help
yohana
if i see some big bubbles burst out while mixing the egg white mixture, does it mean i am too rough with the mixing in?
i find the surface of the cake ot be wet and sticky. stuck to the cooling rack when i invert it to cool..is this cake suppose to be slight soft and moist? it has a really eggy smell..
trace
what happen to my cake?
Too good man! I found a great deal of helpful info in this post! Thank you and good luck.
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