Baked Egg Sponge Cake


When I was little, my aunt used to make this sponge cake for parties. It’s light, fluffy and not too sweet, I loved it so much I’d rather have her bake this cake than a store-bought birthday cake. After attempting to make this a couple of times, I realize it’ll take some practice because it doesn’t taste like my aunt’s.  Her’s comes out with a moist top crust where mine is dry and….hmmm looks like I’m gonna need more than a recipe to get this right.

The recipe and directions are straight forward, but I`m sure there`s a trick to the mixing and the baking time.

In case you’d like to give it a whirl, here’s the recipe.

Tools
Large flute/angel food cake pan
Mixer (hand or stand)

Ingredients
1  1/4 cup sifted cake/pastry flour
8 large eggs
1/2 cup of oil
1/2 cup of milk
1 cup of granulated sugar
1 teaspoon of vanilla
1 teaspoon of cream of tartar

Directions
1) Sift flour, preheat oven to 375F
2) Separate the eggs into whites and yolks
3) Mix yolks, oil, milk, sugar and vanilla for 20 minutes on high
4) Add flour into the yolk mixture (Step 3) a little at a time to avoid lumps with a wooden spoon, then set aside
5) Beat egg whites with cream of tartar for 5-7 minutes, or until stiff peaks form
6) Gently fold egg whites into flour/yolk mixture (Step 4) while making sure to blend together well with wooden spoon
7) Pour final mixture into flute pan and bake for approx. 45- 60 minutes or when toothpick comes out clean
*Do not place another pan under the flute pan (nothing should spill out) otherwise the bottom won`t bake
8) Cool cake upside-down (if your pan doesn`t have legs, turn the cake upside down and insert the centre of the pan into the neck of an upright bottle)

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Japanese Cheesecake

I’ve decided that I need to use my mixer at least 300 times to get my $300 out of it, which means more baking. Baking isn’t exactly my strongest area but I’m going to try anyways (no laughing, ok??). Growing up the oven was never used, it was just a place to store extra pots and pans. So now that I have a place of my own (and a husband who let’s me play in the kitchen), I’m gonna put some mileage on the oven!

I’m trying out a Japanese cheesecake recipe. Japanese cheesecake is like a light and creamy cream cheese infused sponge cake and doesn’t have a crust. 

Ingredients
1 cup milk
250 g (1 block) cream cheese, softened 1/4 cup butter, softened
6 egg yolks
6 egg whites
1/4 cup sifted cake flour
4 tbsp corn starch
1/4 tsp cream of tartar
1/2 cup icing sugar

Directions

  1. Preheat oven to 305F
  2. In a large pot, simmer water
  3. In a large bowl that fits easily into the pot, pour in the milk and carefully place in the pot. Or use a double-boiler if you have. Don’t let the bottom of the bowl touch the water
  4. Stir in cream cheese, until dissolved and smooth
  5. Stir in butter, until dissolved. Remove from heat and let cool
  6. Add egg yolks and combine well. (Ensure the mixture is not too hot, you don’t want to cook the yolks)
  7. Sift cake flour and corn starch into the cream cheese mixture a little at a time. Mix until smooth. Set aside.
  8. Place egg whites in a large clean bowl. (Ensure bowl is completely dry! No oil or water present). Using an electric beater or mixer with whisk attachment, beat the egg whites for 2 minutes, add cream of tartar and mix again. Add sugar and mix until very stiff peaks or ribbons form
  9. Fold-in egg whites to the cream cheese mixture. Gently, taking care not to “flatten” the foamy egg white mixture. Fold carefully until all ingredients are together, remember, don’t stir or beat. Little at a time works best.
  10. Pour the mixture into the two baking pans. (Lined if you prefer, I prefer lightly greased)
  11. Place the pans into a larger baking pan. Carefully pour hot water into the pan about 1/3 of the way up.
  12. Place into oven and bake for 50 to 60 minutes. They’re done when your toothpick comes out clean.
  13. Let cool 15 minutes, remove from pan(s), cool cake on wire rack and let cool completely.
  14. Refrigerate for 4 hours or overnight.

Yields two 4 1/2″ x 8 1/2″ loaf pans or three 5 3/4″ x 3 1/2″ 

 You can see why it’s important to put the pans into water because if you don’t, your cake will pouf up and the top will split like regular bread during baking but will deflate like a bad soufflé. I was curious so here’s one I didn’t put into water.

Here’s a look at their “insides”….no bad, but doesn’t taste better than store bought…oh well, try try again….