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Tuesday, November 17, 2009

Clear Water Cake (Sponge Cake) 清水蛋糕

这蛋糕最近在网路上很火红,口碑很好。开始引起我注意的是蛋糕的名字 –“清水蛋糕”,难道这蛋糕是用清水做的? 再看看食谱,材料里并没有用到清水。陈如作者所说这个蛋糕外形清清澈澈简简单单,我想蛋糕的名字应该由此而来吧。

蛋糕的材料和做法都很简单,材料就只有最原始的蛋,糖,盐,粉,油,这不会太单调吗?在做之前我心里一度挣扎要不要加入一点云尼拉香精。但是,最后还是没加,想想第一次做应该要尝试原味的。

蛋糕的组织很细腻,柔软湿润,而且带有点弹性,是我喜欢的口感。这蛋糕也很轻盈,出炉后我竟然不知不觉中吃了6个,过了一阵子才发现肚子有饱和感。

至于味道方面,我个人觉得似乎清淡了点,所以如果我再次做这蛋糕,我会加入一点云尼拉香精,或是做成其他口味,例如班兰,绿茶,巧克力等等。还有,我觉得蛋糕有点带咸,所以下次做我会减少盐份。


Recipe adapted from here. 食谱转自这里

Ingredients 材料:
(A)
3 egg yolks 蛋黄
1 whole egg 全蛋
50g corn oil 粟米油
(B)
50g low protein flour (cake flour) 低粉(蛋糕粉)
(C)
3 egg whites 蛋白
(D)
50g castor sugar 细砂糖
1g salt 盐

Method 做法:
1) Beat (A) till well mixed with an egg beater. 用打蛋器打匀(A)。
2) Sift in (B), mix well. 筛入(B)拌匀。
3) Whisk (C) till frothy, add (D) and beat till stiff peak. 把(C)打至粗泡,加入(D)打至干性发泡
4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scope the batter into paper cups till 60% full. 蛋白霜分3次和蛋黄糊拌匀,用小勺装进纸杯至6分满。
5) Bake in preheated oven at 150C for about 18-20mins. 烤箱预热150度,烤18-20分钟左右。

Note笔记:
1) This recipe yielded 21 small cups. 这份食谱我总共做了21个小杯。
2) After baking for 20mins the surface of the cake was still quite pale, I switched to upper heat (turned off lower heat) and continued to bake for about 2- 3 mins. 烤了20分钟后蛋糕表面的颜色还是有点白,我转为上火继续烤约2 –3 分钟让表面上色。
3) I followed the recipe to add 1g of salt (I just got a digital scale as a gift, therefore I managed to weigh 1g this time, yeh), I found that the cake was a bit salty, so I suggest to add only a small pitch of salt will do. 我跟着食谱加入1克的盐,我觉得蛋糕有点咸,所以我建议加入一小撮盐即可。

47 comments:

  1. 看起来好柔软,好好吃哦~
    只是我在想要是把每个杯中的粉浆放多一点点,会不会出来的视觉效果就更加完美呢? =P

    ReplyDelete
  2. 在蛋糕上加点蓝莓酱或草莓酱,就不会清淡啦。。。!!

    ReplyDelete
  3. Jasmine,

    其实这个蛋糕刚烤好的时候是鼓鼓的,但冷却后就有收缩一点。

    ReplyDelete
  4. Lolipop,

    谢谢你的建议。后来,我吃的时候有加点Nuttela在上面,很好吃。:)

    ReplyDelete
  5. I'm sure this is a healthy cake. It looks so light and fluffy I want to just pop them in my mouth!

    ReplyDelete
  6. They look so pretty and angelic. I almost can't bear to eat them ;) What beautiful sponge cupcakes. Best eaten plain!

    ReplyDelete
  7. These look delicious! Great job.

    thanks for sharing :)

    ReplyDelete
  8. tracieMoo,

    Ya, the cake is so light and fluffy that you won't realize you have been eaten one after one. haha.

    ReplyDelete
  9. The Little Teochew,

    Thanks for your lovely comment. I think this cake is very versatite, can have different flavour also or eaten with jam or cream.

    ReplyDelete
  10. Karine,

    You are welcome!! Thanks for your compliment. I think the cake surface is not smooth, I need to improve in this area. :-)

    ReplyDelete
  11. I have bought this type of cake before from outside and I really like its texture a lot.
    Thanks for posting this, I will surely try.

    Again, I have some enquiries, mind to take a look:-)
    1) May I know can I use other type of flour to replace cake flour?
    2) Can I use cake mixer to beat the eggs? (I do not have egg beater)
    3) Only divide the egg white mixture in 3 portions (to add in the egg yolk mixture)? How about the egg yolk mixture? Shall I do the same?
    4) Actually till now I still not manage to get a cup cake tray. I wonder where did you bought the individual cup cake mould?

    Thanks again.

    ReplyDelete
  12. Hi Joanne,

    1) Cake flour (low protein) flour is ideal for this kind of cake but I think you can also use Superfine flour (I always buy Bluekey brand). If you can't find these 2 types of flour, I think you can replace by normal plain flour (multi-purpose flour), it is middle protein, so the cake texture may be slightly difference, will not be as soft I guess. Remember DO NOT use self-raising flour in this cake.

    2) Yes, of coz you can use cake mixer to beat the egg yolk portion. I use a egg beater (hand whisk) to beat the egg yolk becoz I used my mixer to beat the egg white. If you use it to bear egg yolk, please make sure you wash and dry the mixer completely before using it to beat egg white.

    3)It means adding 1/3 of the egg white to the egg yolk mixture, mix well before adding the second portion until you finish all egg white. The reason is it it more difficult to get the egg white to blend in with the egg yolk mixure if you add it in a one shot.

    4) I normally use paper cup for my cup cake. You can find in baking specialty shop, I am not able to advise you any specific shop in your area.

    Happy baking!

    ReplyDelete
  13. Hi Angela, thanks for your detailed explaination.

    1) I think I will try to get cake flour as I love the light and soft texture of the cake.

    2) Ok, I will remember your advice.

    4) You just used the normal paper cup? Will the paper cup become kemek once you put the batter into it?

    ReplyDelete
  14. Hi Joanne,

    1) U can find cake flour in major supermarket or baking specialty shop.

    3) The paper cup I used is for cup cake, it's quite hard, not those soft type (cup liner).

    ReplyDelete
  15. 请问材料A要打到濃稠吗?

    谢谢。

    ReplyDelete
  16. This comment has been removed by the author.

    ReplyDelete
  17. Hi Michelle,

    你好!

    A料我只用手动打蛋器打到均匀而已,并没有打到浓稠

    ReplyDelete
  18. Hai CBL,

    today i made this cake, n so lovely, so cottony n softly, iam so glad u write in 2 language,so i can understand the english one, this blog is a must for me, thx alot, happy baking n warm regard from indonesia ^^v

    ReplyDelete
  19. Hi chuany,

    Thanks for your lovely comment, I am glab that you like the cake. Normally for my baking I will write the recipe in English, for Chinese cooking I normally write in Chinese. Feel free to write to me if you need me to translate any recipe in this blog in English. ^O^

    ReplyDelete
  20. thanks, this is a really simple recipe... I was thinking about one for my cousin wedding on 23jan. will also try this later.

    forgot to ask... yr baby a girl or boy? I need to plan... did I ask before or I have forgotten??

    ReplyDelete
  21. Hi Pauline,

    U are welcome.

    My baby is boy :)

    ReplyDelete
  22. Hi
    I made this last friday. The cake rose while in the oven but after it cooled, it sank to almost the level before baking. The texture was fine though, v soft and cottony but the top was a bit sticky. Do you happen to know why it sank and the top was sicky? thks
    octopusmum

    ReplyDelete
  23. Hi octopusmum,

    The cake sank could be due to the egg white. Did u beat till stiff peak? It could also due to the mixing. When mixing the egg white with egg yolk mixture do not stir like making milo. Should using folding method, fold from bottom to top and use the other hand to turn the bowl.

    Please try again. I am sure you can do it.

    These are the 2 common reasons I know of. As for the stiky top I am not too sure. Could it be under baked?

    ReplyDelete
  24. Hi

    thks for the advice. i did make sure the egg white was beat till stiff. i might have overmixed the batter after adding the yolks mixture, will surely try this again cause the texture is really good! btw, do you take it out immediately after it was done? not sure if the sudden change in temp will cause the cake to sink...
    octopusmum

    ReplyDelete
  25. Hi octopusmum,

    Yes. I took it out immediately after it was done.

    I happen to read from a recipe book that too high of temp will also cause the cake to sink.

    When you said the cake sank, do u mean it shrink down to the cup level (like mine) or sank to much lower and the there was a layer of 'kueh like' at the bottom or center?

    ReplyDelete
  26. hi
    it sank really low, as if it has never risen. but there was no kueh like layer at the bottom, the whole thing was still v soft.
    thks
    octopusmum

    ReplyDelete
  27. octopusmum,

    I tot if it just sink to the cup level then that is fine but as what you describe this is unusual. Do try again. :-)

    ReplyDelete
  28. Do I need to beat step 1 till ribbon stage or just well mixed? MH

    ReplyDelete
  29. Hi MH,

    Do not need to beat to ribbon stage. Just beat to well mixed will do.

    ReplyDelete
  30. I made this and it's definitely a keeper! Thanks for sharing!

    ReplyDelete
  31. I kept the cake inside the container after 30mins cooling down on the wire rack and at that moment they were still looking fine. This morning when I checked them, they all become so sticky and oily... Was I wrong by putting them inside the air tight container? thanks

    ReplyDelete
  32. Blessed Homemaker,

    You are welcome! Glad to hear that you like it.

    ReplyDelete
  33. hooifong,

    It's right to keep in airtight container, I also store my cakes the same way.

    About your incident, could it be due to the cake has not completely cool down?

    Another reason I can think of is the cake might be not fully cook. As the liquid to flour ratio is high, u need to bake till the surface is dry (when touched it is not moist). I would think that extend the baking time for another 1 - 2 minutes may help.

    ReplyDelete
  34. My second attempt was a successful one.. Thanks for all your advice :)

    ReplyDelete
  35. I came across your great blog one day when I'm searching for some cake recipes. I decided to bake this "Clear Water Sponge Cake" after being attracted by the soft & cottony looking cupcakes in your blog pics! :) I followed exactly your baking method but I failed to reach the "soft & cottony" texture. Hope you can help as I'm a beginner in baking >+<

    1) After I mixed (A), the batter was still runny...but when I fold in the flour (B), the batter become "sticky" and not as watery as before. Is this normal? I have to mash the clumps of flour longer then the batter slowly become less sticky.

    2) I beat the egg whites (C) & (D) with an electrical mixer, but I have to beat it for a very long time for the egg white to turn stiff peak. Is this also normal?

    3) The final batter was very "watery" when I pour into the paper cups, is this normal too?

    4) The cakes sank very low when they became cool. Hence,the end products were not as high in height,soft & cottony as I expected. Also, a few of the cupcakes had a "kueh" layer at the bottom. Could it be due to the long time I use to beat the egg whites? Or I baked at too high temp? I baked at about 175C for 20mins.

    PS: Sorry for my late & long post! Hope you can help! Thanks :)

    ReplyDelete
  36. Hi Anonymous,

    How should I address you?

    1) It is normal that (A) is runny because you just need to combine and beat the egg and oil, just like making ommettle, you need not beat till thick (ribbon stage).

    Aftre adding in flour t
    he batter wil sure become less watery. Sift in the flour and use a hand whisk (as shown in picture) to mix the flour into the egg mixture. I don't remember I need to mash the clumps of flour. Alternatively, you can try to add the flour in 2 sessions, mix well before adding the second portion. This will help you to mix in flour more easily but seriously only 50g of flour is used, I am not sure why yours is difficult to blend in. Are you using the correct flour?

    2) If you are using an elect mixer, regardless of the power of your mixer, beating of 3 egg white to stiff peak won't take you long time. Please make sure your egg white and the mixing bowl/utensil used are free of water/oil etc. Else, it will affect the beating egg white.

    3) The final batter should not be runnny. It should be shinny, glossy and light. If your final batter is runny it's either u under beat the egg white or over mix when combine egg white with the flour mixture, causing the egg white to deflate too much.

    4) Reason as mentioned in (3).

    Hope the above answer helps. It could be quite tricky when come to beating of egg white and combining it with the other batter. What you need is to practice more, I am sure you can achieve soft and cottony texture after some practices.

    Happy baking!

    ReplyDelete
  37. Hi, thank you so much for your time in answering to my long Q. I'm using Superfine flour on my first trial. I'll definitely be trying again. Thanks :)

    ReplyDelete
  38. Just tried this recipe, but had to make a few adjustments. I've been reading other bakers' comments on this post and the one over at Little Teochew.
    It seems like some are having problems with the cake not having a browned top surface + being too sticky.

    Adjustments I made:
    - wanted to make a full cake pan version (ended up using a fluted pan), so I doubled the recipe.
    - browning+stickyness problem combined with a larger mass of batter in the pan = raised the temp to 170/340.
    - baked longer because of cake pan for 35-38 minutes.

    Future adjustments:
    - My egg yolk mixture after adding in the flour was not thin like the photo posted. (Oddly, it looks as thin as before adding any flour.) I suspect this has to do with the moisture content in the flour due to location/weather or even inconsistent egg sizes. I may have to reduce the flour by a bit next time.
    - I want to try adding some butter in place of some of the oil for a bit more flavour.

    Overall, the cake's surface was a very light brown. The surface cracked, but they always crack for me for some reason.

    Thanks for translating the recipe! I hope this can help anybody..

    ReplyDelete
  39. Hi Anonymous,

    Thanks for your contribution. Do you mind leaving your name here?

    Regarding the problem of not having brown surface + sticky surface you may read my kithcen note on how to overcome this problem.

    For this recipe, I wouldn't suggest to make it into a big cake due to its high liquid, low flour content. The success rate of making into small cupcake is higher. Or perhaps u can try to bake it using swiss roll pan, cut & stack the cake with some buttercream.

    ReplyDelete
  40. Hi, I plan to use Happy call pan to bake this. Do u think its "workable"?

    and i think the pan only can put abt 15 cups each time, can the mixture "wait" till i finish the first batch??

    Thanks alot..

    Jess

    ReplyDelete
  41. Jess,

    I have not tried baking this in Happycall pan so I can't confirm but I have seen some users baked chiffon cake with Happycall pan s I believe it is "workable".

    To avoid the egg from deflating, the batter need to baked asap. Thus, I would think that for the second batch it might have some effect, maybe not as good as first batch. Suggest u used a bigger cup so that you can bake at one time.

    ReplyDelete
  42. Hi Angel,

    蛋糕好轻盈好美哦。:D 我今晚试了这清水小蛋糕。嘻嘻。。在我预料之中,我的蛋糕又没你的高高美美的。不止没‘长高’而且有几个底下好像一层Kuih似的,不知哪里出问题了。可是还是可以吃啦,超软超棉的口感很受我和我家人的欢迎。而且甜度刚好。:D 他们要求我明天再试一次做给他们吃。我再update你我二度尝试的结果吧。

    ReplyDelete
    Replies
    1. Melody,

      我想和蛋白的打发和最后搅拌的动作有关。最后拌好的面糊不应该是水水的,那么烤好就不会沉淀。

      上面有很多讨论,你可以参考看看。

      祝你成功。

      Delete
  43. Hi,

    Can I replace olive oil instead of corn oil for this recipe?

    Thanks.
    G

    ReplyDelete
    Replies
    1. Hi G,

      Usually neutral/mild flavoured oil is preferred such as corn oil, sunflower oil, canola oil. However, if you only have olive oil, you can use that also.

      Delete

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