Golden Sponge Cake 黄金海绵蛋糕

*makes a 6.3" (internal diameter) x 3" height round cake tin with removable bottom (not a non-stick)

50g butter (salted)

50g cake flour
3 egg yolks (A size)
55g milk

3 egg whites (A size)

50g caster sugar
6g corn starch

Method

1. Prepare a cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

 Important tips to get this sponge cake right:-

1. bake it over low temperature first then later increase temperature to medium, and always bake it at the lower rack. So the cake will not shrink at all after it gets cool.

2. Also you need to have stable meringue which requires you to beat till stiff ..Don't worry stiff meringue created dry cake texture, because the batter is using 烫面 "Tang Mein" method (that means cook the egg yolk batter first).

 

I removed this cake using "bare hands" method. I will try to put up a video on this method soon.

 

This cake is less sweet, so I could enjoyed with some homemade blueberries jam..

Easy Sponge Cake Recipe - Tang Mian Method 烫面黄金海绵蛋糕

What makes this sponge cake special is the use of "tang mian*" or roux method. This method is quite widely used in the East. The flour is cooked in fats first, defying conventional methods of sponge making. By doing this, the flour would be coated with fats and has no chance of contact with water. Unable to activate gluten, the cake is ultra soft. I have tried various recipes and I find this by far the most foolproof. I almost got it right the first time (almost because there need to be adjustments to oven temperatures to make it perfect). Contrary to the original recipe, my cake did shrink but only a little. I tried this on a 7" x 4" non-stick aluminium lined loaf pan as I do not have a 6" round baking pan. (UPDATE: use a normal baking pan lined with baking paper at the bottom for best results).

I declare this to be my new favourite and I would be experimenting more with this method . And if I could do this on first try, the chances are you would have nailed it! Happy baking!

EASY SPONGE CAKE RECIPE - TANG MIAN METHOD 烫面黄金海绵蛋糕

Adapted from Nasi Lemak Lover

Ingredients

Egg yolk mix

50 g butter
50 g cake flour (I used superfine flour)
3 large egg yolks
55 g milk
1 tsp vanilla extract (original recipe did not have this)

Egg white mix

3 large egg white
50 g castor sugar
6 g corn starch (advisable to replace with 1/2 tsp cream of tartar)

Cooking Instruction

1. Melt butter in a saucepan until it starts to bubble. Switch off fire and immediately add in flour. Quickly stir until combined. Transfer roux to a mixing bowl.

2. Add in milk and vanilla extract. Using a whisk, whisk until milk is combined. Then add egg yolks one by one whisking until fully combined each time.

3. Mix cornstarch and sugar together. In another mixing bowl, whisk egg whites until foamy. Add in 1/3 of sugar and cornstarch mixture and continue to whisk. Gradually add in another 1/3 and repeat until all are added in. Whisk until soft peak. The meringue should form a hook when lifted (pix above).

4. Add 1/3 of meringue into egg yolk mixture. Mix with whisk (do not whisk) until combined. Repeat with another 1/3 until all are mixed in. Use a spatula and fold gently from bottom upwards in a circular motion. Yo will see yellowish egg yolks from the bottom. Mix until you don't see that anymore.

5 Lift mixture high and slowly pour batter into baking pan. This is to reduce the bubbles trapped in the batter. Drop the baking pan a few times to further release trapped bubbles.

6. Put pan on the lower rack and bake at a preheated oven at 140C for 25 minutes, then increasing the temperature to 160C for another 25 minutes. If your cake gets too brown on top, cover loosely with aluminium foil (the correct colour should be golden brown, mine was a little over). Test cake by pressing the top of the cake. The top should feel springy. Remove from oven when it is ready.

7. Invert pan on a piece of kitchen towel covering the cooling rack. This would prevent your cake from having lines later. Cool and remove tin.


Note:
1. In order for the sponge to successfully rise, there are a few pointers that are crucial:
   A. Mix quickly so that you would not lose trapped air in the meringue
   B. Do not overmix as this would release trapped air
   C. Make sure your equipment are grease-free

2. Do not use a non-stick pan to bake this cake. As my pan is non-stick, I lined it with aluminium foil. Yet, I find it best to stick with a non-lined normal baking tray.

*Tang mian basically means hot flour.

Recipe for macaron shells (makes about 32-38 macarons or 64-76 shells, depending on template size)

Ingredients:

200g ground almond (preferably superfine)

200g icing sugar

200g caster sugar

75ml water

160g egg whites, divide into 2 equal portions (preferably aged)

1 tsp caramel flavour essence (optional)

3 tea bags of sifted earl grey tea leaves (I didn't add for aesthetic purposes)

Orange gel food colouring

Steps:

1. Sift together ground almond, icing sugar and earl grey tea leaves. Add 80g of egg whites and caramel essence and mix together to form a thick paste. Add orange colouring and mix well.

2. Place the other portion of egg whites in clean metal bowl and beat at medium low speed while heating up caster sugar and water in a small saucepan without stirring. Make sure that the egg whites are not beaten beyond the soft peak stage. Turn down the speed of the mixer as necessary.

3. When the temperature of the syrup reaches 115°C, the the saucepan off the heat, turn the mixer speed to high and slowly pour the syrup in, taking care to avoid the beaters. Keep beating at medium high speed for about 10 minutes or until the Italian meringue cools down (sometimes it takes 12 minutes). The meringue should be able to hold stiff peaks at this stage.

4. Fold the meringue into the mass in step 1 in three additions. Keep folding and pressing the batter down with a spatula or wooden spoon until it flows slowly when bowl is tilted and falls off in continuous ribbon when you drop the batter from the spatula. Be careful not to overfold. If you are making fancy macarons like Garfield, do underfold the batter a little, with the batter falling off the spatula in a slightly discontinuous way. Watch a video demo of this macaronage if you haven't already to have a better idea of the consistency of the batter.

5. Transfer batter into piping bag fitted with a 5-6mm round tip. Pipe rounds or the shape of Garfield with the help of a template under the baking sheet. Pipe the ears with piping bag fitted with 2-3mm tip. Use a toothpick to pull the batter whenever necessary to fit the Garfield shape. I was running out if extra batter so pardon the less than ideal piping.

6. Tap the tray a few times to release any trapped air bubbles. Dry the macaron shells in oven at 60°C fan mode or aircon room, depending on which method suits you best. If you only have a tray of macarons to bake, oven drying is great to speed up the process. If you have many trays and various flavours of macarons to bake, drying in air conditioned room may be better to slow down the drying process. As it was, mine stayed out for too long because I had to cook and take care of kids as well so it was a big challenge to manage many trays and flavours!

7. Bake the shells as soon as they are no longer tacky or sticky to touch at 130-140°C for 17-20 minutes with the rack at the second lowest position. Let the shells cool on baking tray for 5 minutes before removing. If they shells are still stuck to the baking sheet, return the tray to the oven and bake for a few minutes more.

Store the shells in airtight container if you are not filling them yet.

Decorate with royal icing. Please refer to this post for royal icing recipe.

I was going to stop icing here but the end result didn't look too much like Garfield. So I added in more details...

Much better! My little one said looking at these cheered him up!

Earl grey salted caramel filling

Ingredients:

100g Earl grey salted caramel*

200g Earl grey salted caramel swiss meringue buttercream (smbc)**

*Please refer to this recipe for Earl grey salted caramel recipe. You may use 2 teabags if you want a stronger tea flavour.

**Please refer to this recipe for the basic smbc. Just omit Horlicks and water. Combine 110g of smbc with 90g of earl grey salted caramel to make 200g of cream.

If the salted caramel is too thick, add a little milk to thin it before using or mixing with smbc.

Earl grey salted caramel in the piping bag and smbc in the bowl. Yummy!

Assemble the macarons as shown in the second picture of this post. Pipe a ring of smbc followed by filling the center with salted caramel.

Refrigerate for a day before consuming. Let the macarons sit at room temperature for 5 minutes before eating.

http://lovingcreations4u.blogspot.sg/2015/03/garfield-earl-grey-salted-caramel.html?m=1

Black Glutinous Rice Chiffon Cake

Ingredients (for 17cm chiffon tin):
76g black glutinous rice flour (available at Bake King in Singapore)
3 egg yolks (65g eggs)
15g caster sugar
35g canola oil
70g coconut cream
1/6 tsp salt
1/3 tsp charcoal powder (optional)
1/2 tsp vanilla extract
1/2 tsp pandan flavoring

4 egg whites
1/4 tsp cream of tartar
55g caster sugar

Steps:
1. Preheat the oven to 160 degrees Celsius. Line a 17cm chiffon cake tin with homemade cake strips. **(You may bake without using cake strips but reduce baking time by 5-10 minutes. I used cake strips to achieve a taller cake with less browning and cracking but care has to be taken not to underbake the cake.) Set the rack to second lowest position in the oven.

2. Prepare the egg yolk batter. Whisk egg yolks and sugar until pale and all sugar has dissolved. Add oil and whisk until well combined. Add coconut cream, vanilla extract and pandan flavoring and mix well. Gradually sift in black glutinous rice flour, charcoal powder and salt. Whisk until no trace of flour can be seen.

3. Prepare the meringue. In a clean metal bowl, use an electric mixer to beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form. You should be able to turn the bowl upside down and the merinuge won't fall out.

4. Gently but fold in the meringue one third at a time using a spatula.

5. Tap the mixing bowl a few times on the table then slowly pour the batter into the chiffon tin and run a chopstick around to pop any air bubbles.

6. Bake for 20 minutes, reduce the oven temperature to 150 degrees Celsius and bake for another 20 minutes. Reduce the temperature to 140 degrees Celsius and bake for 10-20 minutes or until the cake springs back when lightly pressed with a spatula.

7. Immediately invert to cool and carefully unmould using a spatula when completely cooled.

8. Decorate it as you wish or leave it plain. Refrigerate it before serving as a refreshing dessert. Best to consume it within three days.

http://lovingcreations4u.blogspot.sg/2014/07/black-glutinous-rice-chiffon-cake-wirh.html?m=1 

Aneka Roll Cake by Fatmah Bahalwan

Ini semua kumpulan resep " Fatmah Bahalwan"

 

BOLU GULUNG KETAN HITAM

Penulis: Fatmah Bahalwan
Bahan A:
3 btr       telur  utuh
3 btr       kuning telur
100 gr    gula pasir
1 sdt      cake emulsifier
Bahan B:
75 gr      tepung terigu
50 gr      tepung ketan hitam
Bahan C:
50 gr      mentega, lelehkan
1 sdt      pasta cokelat

Bahan polesan : 50 gr butter cream, siap pakai.

Cara membuatnya:
1.       Kocok  bahan A hingga kental, masukkan bahan B aduk rata (atau kocok dengan kecepatan rendah. Tuangi bahan C, aduk balik hingga rata.
2.       Tuang adonan kedalam loyang 22x22x4cm hingga ¾ penuh, panggang dalam oven selama 25 menit atau sampai matang dengan permukaan kering.
3.       Angkat, dinginkan.
4.       Balik diatas kertas roti, poles dengan butter cream tipis dan rata. Segera gulung.
=======================================================================

BOLU GULUNG KUNO 
Penulis: Fatmah Bahalwan
Bahan :
12 btr       kuning telur
100 gr      gula pasir
125 gr      mentega, kocok lembut
50 gr        tepung terigu protein sedang
3 sdm       selai stroberi

Cara membuatnya:

1. Kocok telur dan gula pasir hingga kental, masukkan mentega kocok aduk rata, masukkan tepung terigu aduk hingga rata benar.
2. Tuang adonan kedalam loyang ukuran 22x22x4cm yang telah dipoles mentega dan dialasi kertas roti. Panggang dalam oven suhu 225’C selama 25 menit atau hingga matang dan permukaannya kering.
3. Angkat, balik diatas kertas roti. Poles dengan selai stroberi, gulung segera dan kencangkan

=====================================================================

BOLU GULUNG TAPE SINGKONG 

Penulis: Fatmah Bahalwan
Bahan A:
4 btr    kuning telur
2 btr    telur utuh
1 sdt    cake emulsifier
100 gr   gula pasir
1 sdt    garam halus
3 tetes  pewarna pink

Bahan B:
100 gr   tepung terigu protein sedang

Bahan C:
100 gr   tape singkong, haluskan
75 ml    santan

Bahan D:
50 gr    butter cream

Cara membuatnya:

1. Kocok bahan A hingga kental, masukkan bahan B aduk rata, tuangi bahan C, aduk balik hingga rata.
2. Tuang adonan kedalam loyang 26x26x4cm yg telah dipoles mentega dan dialas kertas roti. Oven hingga matang, lk. Suhu 200’C selama 30 menit.
3. Angkat, dinginkan. Balik diatas kertas roti. Poles rata dengan Bahan D, gulung segera. Kencangkan

======================================================================

BOLU GULUNG PANDAN MINI (KUKUS) 

Penulis: Fatmah Bahalwan
Bahan A:
2 btr    telur ayam
50 gr    gula pasir
1 sdt    cake emulsifier

Bahan B:
50 gr    tepung terigu protein sedang

Bahan C:
50 ml    santan
1 sdt    pandan pasta

Bahan D:
3 sdm    butter cream

Cara membuat:

1. Kocok bahan A hingga kental, masukkan bahan B, aduk rata, tuangi bahan C aduk hingga rata.
2. Tuang adonan kedalam loyang 22x22x4cm, ratakan. Kukus selama 20 menit atau hingga matang.
3. Angkat, biarkan uapnya hilang dan cake dingin. Balikkan diatas kertas roti, poles rata dengan bahan D.
4. Gulung segera dan padatkan.

=======================================================================

Karena lenturnya cake kapas ini, biar kata sudah dingin digulung tetap nurut lho, cobain deh!
Penulis: Fatmah Bahalwan 

• Bahan A.:
  350 gr  putih telur
  200 gr  gula pasir
• Bahan B.:
  10 btr   kuning telur
  2 btr     telur utuh
  120 gr  susu segar
  30 gr    whipped cream
  1 sdt     vanili
• Bahan C.:
  120 gr  tepung terigu
  120 gr  mentega
• Bahan D.:
  1 sdm   pasta orange
  1 sdm   pasta coklat BF

Cara membuatnya:

1. Siapkan 2 bh loyang 30x20x4cm, poles mentega dan lapisi kertas roti, poles lagi.
2. Siapkan Butter Cream, jeruk mandaring kaleng dan kertas roti untuk menggulung.
3. Kocok bahan A hingga kaku, sisihkan.
4. Bahan B : panaskan susu dan whipped cream tidak boleh mendidih, masukkan telur, dan vanili aduk rata dengan balloon whisk, sisihkan, jaga tetap hangat.
5. Bahan C : lelehkan mentega, masukkan tepung terigu sekaligus, aduk rata hingga menjadi adonan pasta.
6. Satukan adonan B dan C, aduk rata, beri adonan putih telur secara bertahap sambil diaduk hingga rata dan ringan.
7. Ambil 200 gr adonan, beri pasta coklat BF, aduk rata masukkan kedalam piping bag.
8. Ambil lagi 150 gr adonan, beri pasta orange, aduk rata, masukkan kedalam piping bag.
9. Tuang sisa adonan kedalam loyang, buat motif dari adonan coklat dan orange.
10. Panggang dalam oven steam bake selama lk. 45 menit dengan suhu 180’C.
11. Angkat, dinginkan. Balikkan diatas kertas roti, beri filling butter cream dan jeruk mandarin kaleng, lalu gulung dan kencangkan. Hias sesuai selera.

======================================================================

Penulis: Fatmah Bahalwan
Bahan: 

15 butir kuning telur 
150 g gula pasir 
75 g tepung terigu 
175 g mentega, kocok 

Cara membuat: 

1. Kocok kuning telur dan gula hingga kental. Masukkan tepung sambil diayak.
2. Masukkan mentega kocok, aduk hingga rata betul. Pengadukan yang kurang rata dapat menyebabkan cake bantet. 
3. Tuang kedalam loyang tipis (loyang bolu gulung) 24x24 cm atau 25x35 cm, ratakan.
4. Oven selama 15 menit dengan suhu 180’C hingga matang.
5. Balikkan, olesi dengan selai stroberi, lalu gulung perlahan.
6. Dinginkan dalam kulkas, potong-potong.

Catatan:
Jika menggunakan oven listrik, nyalakan juga api atasnya.
========================================================================

BOLU GULUNG MARMER KUKUS

 

BOLU GULUNG MARMER KUKUS
Penulis: Fatmah Bahalwan
Bahan A:
4 btr       telur
100 gr    gula pasir
1 sdt      cake emulsifier
½ sdt     vanilli

Bahan B:
80 gr      tepung terigu protein sedang
10 gr      susu bubuk full cream
10 gr      tepung maizena


Bahan C:
50 gr      margarine, lelehkan
Bahan D:
1 sdt      pasta cokelat
50 gr      selai  Blue Berry

Cara membuatnya:

1. Kocok bahan A hingga kental, masukkan bahan B aduk rata, tuangi bahan C aduk rata.
2. Ambil 3 sdm adonan, beri pasta cokelat aduk rata, sisihkan.
3. Tuang adonan kuning kedalam loyang 22x22x4cm, lalu dengan sendok makan beri adonan cokelat  diatasnya secara acak. Buat motif marmer pada adonan menggunakan sumpit atau garpu.
4. Kukus dalam dandang yg sudah beruap banyak selama 15 menit. Angkat.

Biarkan uapnya hilang dan cake hangat, balik diatas kertas roti. Poles dengan selai Blue Berry, segera gulung dan kencangkan.
===================================================================== 

BOLU GULUNG PANDAN

  

BOLU GULUNG PANDAN
Penulis: Fatmah Bahalwan
Bahan:
12 btr    kuning telur
100 gr    gula pasir
125 gr    mentega, dikocok lembut
50 gr      tepung terigu
1 sdt      pandan pasta
100 gr    selai stroberi

Cara membuatnya :

Kocok kuning telur dan gula pasir hingga kental, masukkan mentega, aduk rata. Masukkan tepung terigu, aduk rata.

Beri pasta pandan, aduk rata.

Tuang adonan kedalam loyang 22x22x4cm yang sudah dipoles mentega dan diberi alas kertas roti.

Panggang dalam ove, suhu 200’C selama 25 menit atau sampai matang. 5 menit sebelum diangkat, nyalakan api atas.

Angkat, balik kue diatas kertas roti. Olesi dengan selai, gulung segera!.

========================================================================