Chocolate Cotton Sponge Cake

Recipe

Ingredients
50g veg. oil
55g cake flour (sift)
5g cocoa powder
4 egg yolk
40g chocolate milk
1/4tsp salt
1/4tsp chocolate paste

4 egg white
50g caster sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 110C.
2. Line base and sides of a rectangular pan (16cm x 21cm x 4cm) with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in chocolate milk, salt and chocolate paste till mixture is smooth.
7. Lastly, stir in egg yolk and mix till smooth, set aside.
8. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 50mins. (Adjust oven temperature and baking time according to your oven heating power.)
14.Then increase oven temperature to 130C and bake for another 20mins.
15.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
16.Leave cake to cool on a wire rack.

Pandan Cotton Sponge Cake

Recipe

Ingredients
50g coconut oil
60g cake flour (sift)
4 egg yolk
20g pandan juice
20g milk
1/4tsp salt
1/4tsp pandan paste

4 egg white
48g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 110C.
2. Line base and sides of a rectangular pan (16cm x 21cm x 4cm) with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in milk, pandan juice, salt and vanilla paste till mixture is smooth.
7. Lastly, stir in egg yolk and mix till smooth, set aside.
8. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 50mins. (Adjust oven temperature and baking time according to your oven heating power.)
14.Then increase oven temperature to 130C and bake for another 20mins.
15.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
16.Leave cake to cool on a wire rack.

Vanilla Cotton Sponge Cake

This recipe source is from Youtube，【原味古早味蛋糕做法】【HOW TO BAKE CASTELLA CAKE】
I didn't smooth the cake batter properly before baking as a result rough surface. A must try recipe, thumbs up. :)


Recipe

Ingredients
75g veg. oil
90g cake flour (sift)
6 egg yolk
60g milk
1/4tsp salt
1/4tsp vanilla paste

6 egg white
72g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 150C.
2. Line base and sides of a 8 inches square pan with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 2mins.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in milk, egg yolk, salt and vanilla paste till mixture is smooth.
7. In a clean mixing bowl whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg yolk batter and mix till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for an hour. (Adjust oven temperature according to your oven heating power.)
13.Remove cake pan from oven, lift up grease proof paper to remove cake from pan.
14.Leave cake to cool on a wire rack.

Bean Curd Sponge Cake

Recipe

Ingredients
50g bean curd
45g unsweetened soya bean drink
40g egg white
40g veg. oil
90g cake flour
1/4tsp salt

180g egg white
75g sugar
1/4tsp cream of tartar

Steps:
1. Line base and side of a 7" square tin with grease proof paper. (Sides of grease proof paper higher than tin.)
2. Double wrap tin base and surrounding with foil, set aside.
3. Blend bean curd and soya bean drink together.
4. Sift flour and salt together, set aside.
5. In a big mixing bowl pour in bean curd paste, egg white and oil.
6. With a hand whisk, whisk till well combined.
7. Add in flour and mix till smooth batter, set aside. (If batter is too thick add in some soya bean drink.)
8. Preheat oven to 150C.
9. With a cake mixer, whisk egg whites and cream of tartar till frothy.
10.Gradually add in sugar and whisk till soft peaks form.
11.Fold in 1/4 of the meringue into the bean curd batter until combined.
12.Then fold in the rest of the meringue lightly in two portions until well combined.
13.Tap tin on tabletop to burst air bubbles in cake batter.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (Adjust oven temperature according to your house oven heating power.)
16.Remove cake tin from oven, drop cake tin on tabletop to prevent shrinkage.
17.Lift up grease proof paper to remove cake from tin.
18.Cool cake on wire rack.

Orange Cotton Cake

Recipe

Ingredients
40g veg. oil
65g cake flour (sift)
4 egg yolk
1 egg
50g orange juice
zest of 1 orange

4 egg white
58g caster sugar
1/4tsp cream of tartar

Steps:

1. Preheat oven to 175C.
2. Line base of a 7 inches round loose base tin with grease proof paper.
3. Double wrap tin base and surrounding with foil, set aside.
4. Pour oil in a bowl and heat it up in microwave for 1mins and 30sec.
5. Add cake flour into hot oil and stir till mixture is smooth.
6. Transfer cooked dough into a bigger bowl and stir in orange juice and zest, mix till mixture is smooth.
7. Add in egg yolk and egg one at a time and mix till smooth batter.
8. In a clean mixing bowl whisk egg whites till frothy.
9. Gradually add in sugar and whisk till stiff peaks form.
10.Fold in 1/3 of the meringue into egg batter and mix till combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
13.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 30mins. (Adjust oven temperature according to your house oven heating power.)
14.Remove cake tin from oven, leave cake cool in tin for 15mins.
15.Loosen side and remove cake from tin, leave it to cool on a wire rack.

Strawberry Yogurt Cake

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


Recipe

Ingredients
125g strawberry yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 175C.
2. Line base of a 6 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 25mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Mango Yogurt Cake

It was supposed to have a cute little hello kitty picture on the crust but I mess it up so just left a big brown patch on the surface. :(

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Recipe

Ingredients
125g mango yogurt
3tbsp veg. oil
40g cake flour
10g corn flour
3 egg yolk

3 egg white
55g caster sugar

Steps:

1. Preheat oven to 160C.
2. Line base of a 7 inches round loose base pan with grease proof paper.
3. Wrap tin base and surrounding with foil, set aside.
4. In a big mixing bowl, mix yogurt and oil together.
5. Sift in cake flour and corn flour together and mix till smooth.
6. Add in egg yolk and mix till smooth batter.
7. In a clean mixing bowl whisk egg whites till frothy.
8. Gradually add in sugar and whisk till soft peaks form.
9. Fold in 1/3 of the meringue into egg batter till combined.
10.Then fold in the rest of the meringue lightly in two portions until well combined.
11.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
12.Steam-bake cake in a preheated oven for 20mins, reduce temperature to 130C and bake for another 30mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Pandan Cotton Sponge Cake

Recipe source from 爱橱房的幸福之味：班兰棉花蛋糕. I had halved the original recipe and replaced milk with coconut milk. For my oven grilling mode can't adjust it temperature therefore the top was over browned, I should say burnt. The texture of this cake is as fine and soft as Ogura cake. Thumbs up :)

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Gula Melaka Ogura Cake

This post is linked to the event Little Thumbs Up ~ October 2015 Event Theme : Coconut, organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious.

Recipe

Ingredients
4 egg yolk
1 egg (about 50g)
2tbsp coconut milk
60g gula melaka (chopped)
1/4tsp salt
1tbsp veg. oil
70g cake flour

4 egg white
30g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper, greased sides of tin and dust with flour, shake off excess flour.
3. Wrap tin base and surrounding with foil, set aside.
4. Simmer gula melaka and coconut milk together till gula melaka dissolved.
5. Strain and set aside to cool.
6. Sift flour and salt together, set aside.
7. With a hand whisk, whisk egg yolks and one whole egg together.
8. Add in gula melaka syrup and whisk till combined.
9. Add in flour and stir till batter is smooth.
10.With a cake mixer, whisk egg whites and cream of tartar till frothy.
11.Gradually add in sugar and whisk till soft peaks form.
12.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
13.Then fold in the rest of the meringue lightly in two portions until well combined.
14.Pour batter into prepared cake tin.
15.Steam-bake cake in a preheated oven for 15mins, reduce temperature to 130C and bake for another 35-40mins. (Adjust oven temperature according to your house oven heating power.)
15.Remove cake tin from oven, loosen side and remove cake from tin.
16.Leave it to cool on a wire rack.

Pandan Coconut Ogura Chiffon cake

Slight cracks on the surface as it was due to my oven was too hot. It started to crack when cake was baking in the oven for the first 20mins so I quickly lower it temperature to minimize the cracks.

Recipe source from Nasi Lemak Lover blog-Pandan Coconut Ogura Chiffon Cake 班兰椰奶相思戚风蛋糕.

Cotton Soft Sponge Cake

Recipe

Ingredients

40g unsalted butter
60g plain flour (sift twice)
60g milk
3 egg yolk (about 58g)
28g egg
1/4tsp vanilla paste

3 egg white (about 140g)
55g caster sugar

Steps:

1. Preheat oven to 140C.
2. Line base of a 7 inches round loose base pan with grease proof paper and set aside.
3. Melt butter in a small saucepan over low heat.
4. Remove from heat and quickly add in flour.
5. Use a spatula and stir till flour is cook through and a soft dough is form.
6. Mix egg yolk, 28g beaten egg and vanilla paste together.
7. Add in egg mixture a little at a time, with a spatula and beat till smooth.
8. Add in milk and mix till well blended.
9. Strain batter and set it aside.
10.In a clean bowl whisk egg whites till frothy.
11.Gradually add in sugar and whisk till stiff peaks form.
12.Fold in 1/3 of the meringue into egg batter till combined.
13.Pour cake batter into meringue and fold till just incorporated.
14.Pour cake batter into prepared pan, smooth surface and tap pan on tabletop to burst air bubbles.
15.Place cake pan into an 8 inches round pan and steam-bake in preheated oven for 45-50mins.
16.Remove cake pan from oven, invert pan onto another loose base cake pan (remove base) and cool it on wire rack.

Chocolate Soufflé Cake

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g chocolate milk
35g veg. oil
40g cake flour
1tbsp cocoa powder

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and cocoa powder together, set aside.
4. Mix milk and oil together, set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour mixture and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour cake batter into prepared cake tin.
13.Placed batter filled cake tin into another bigger cake tin.
14.Steam-bake cake in a preheated oven for 55mins.
15.Remove cake at once from tin and cool it on a wire rack.

How you can easily remove cake from a loose base cake tin.
-Use a sharp knife and loosen sides of the cake from the tin.
-Place cake tin on a tall glass.
-Slowly push the cake tin down.

Orange Soufflé Cake

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g orange juice
1tsp orange zest
35g veg. oil
1/4tsp orange paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix orange juice, zest, oil and orange paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Pour batter into prepared cake tin.
13.Placed batter filled cake tin into another bigger cake tin.
14.Steam-bake cake in a preheated oven for 50-55mins.
15.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.

Strawberry Soufflé Cake （相思在草梅）

Recipe

Ingredients
3 egg yolk
1/2 egg (about 30g)
15g sugar
1/4tsp salt
50g strawberry milk
35g veg. oil
1/4tsp strawberry paste
40g cake flour

3 egg white
55g sugar
1/4tsp cream of tartar

Steps:
1. Preheat oven to 150C.
2. Line base of a 7" loose base square tin with grease proof paper and wrap base and surrounding with foil, set aside.
3. Sift flour and set aside.
4. Mix milk, oil and strawberry paste together and set aside.
5. Use a hand whisk mix egg yolks, half egg, sugar and salt together.
6. Add in liquid mixture and whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer, whisk egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till soft peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in two portions until well combined.
12.Spoon 1tbsp of cake batter and mix with a drop of pink food colouring.
13.Pour the plain batter into prepared cake tin.
14.Drop few drops of pink batter onto plain batter, use a skewer and stir the pink batter around to create a swirl effects.
15.Placed batter filled cake tin into another bigger cake tin.
16.Steam-bake cake in a preheated oven for 50-55mins.
17.Remove cake at once from tin and cool it on a wire rack.

Note: The recipe uses less flour which meant that the cake has a low gluten content to maintain it volume after it is baked. In other word the cake will shrink in height and width during cooling, so don't worry. This is a cotton soft moist cake.

Xiang Si Coffee Cake (咖啡相思蛋糕)

Recipe fromSiew Hwei Blog-香草相思蛋糕.

This is another popular recipe among the Chinese blogs. The texture of this cake is extremely soft like cotton. Its texture also remind me of 'okashi sweet treats made with love' by Keiko Ishida - Souffle Roll Sponge. Recipe is under testing so I'll not post the recipe. Those who are eager to give it a try, you may refer to the above link.