The truly fantastic about Asian bakeries is the sponge cake. A simple, fluffy cake with whipped cream filling, it may not look like much. But once you take your first bite, I'm sure you'll fall in love with it. Just like I am.
|My grandma's handwriting|
The first step is to separate ten eggs. And don't get one drop of yolk in the whites. Then beat the egg whites to soft peaks, and then add half of the sugar and mix.
|These eggs need to be separated.|
- Make sure the beaters and bowl are grease-free. To do this, you can rub lemon juice on the utensils.
- Egg whites separate more easily when cold.
- Chill the bowl and beaters for a bit in the freezer.
- Don't over-beat the egg whites, or they won't have room to expand while baking.
Add a bit of egg yolks to the egg whites and fold a bit. Then, fold in the rest of the yolk mixture and mix until combined (don't over-mix). Spread the batter into the pan and bake at 350*F for 12-15 minutes, until a toothpick comes out clean. I may have taken it out too soon, as it was a tad sticky and fell a bit. Also, I used an 18" pan, but another size would probably work as well.
Meanwhile, beat some whipping cream until it has stiff peaks. When the cake is done baking, you should flip it onto a towel dusted with confectioners sugar and then roll it up in the towel. Then when it is cool, you add the filling. I didn't do this because the recipe didn't say to, but it would probably improve the shape. I added mangoes to the filling because I had them on hand and they are really good.
Yup, it's really easy to make and well worth the effort! Enjoy!
Simple Asian Sponge Cake
10 eggs, separated
1 cup sugar
2/3 cup minus 2 tbs cake flour
2 tbs all-purpose flour
1 tsp vanilla
About 1 cup whipping cream, whipped to stiff peaks
- Preheat oven to 350*F. Spray a jelly-roll pan with cooking spray, line with parchment, and then spray again.
- Beat the egg white until soft peaks form (they will fall over a little bit). Add 1/2 cup of sugar to the mixture and mix until incorporated.
- Measure out the flour and add to the egg yolks, along with the sugar and vanilla. Beat until light and creamy, about 3-5 minutes.
- Add the yolk mixture to the whites, and fold with a spatula until incorporated. Don't over mix.
- Spread batter into prepared pan. Bake in oven 12-15 minutes, or until a toothpick comes out clean.
- Flip onto a towel dusted with confectioners sugar and roll up along the length. Once cool, unroll and fill with whipped cream and fruit if desired. Best if served on same day.