tag:blogger.com,1999:blog-7896523745350705073.post495184968267457592..comments2023-09-23T16:05:42.291+08:00Comments on Cook.Bake.Love: Clear Water Cake (Sponge Cake) 清水蛋糕Angel @ Cook.Bake.Lovehttp://www.blogger.com/profile/07673950592813079504noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7896523745350705073.post-67048873040990136062014-06-04T14:09:06.283+08:002014-06-04T14:09:06.283+08:00Kimmy,
Glad to hear that you like it.Kimmy,<br /><br />Glad to hear that you like it.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-59620952884095232562014-05-05T14:15:11.386+08:002014-05-05T14:15:11.386+08:00Hi Angel, this is one of the best cupcakes that I ...Hi Angel, this is one of the best cupcakes that I have baked. Thanks for sharing this lovely recipe. Very versatile basic sponge cupcake recipe.Kimmyhttps://www.blogger.com/profile/01677571472437820047noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-76450626880998163752014-05-02T13:59:17.415+08:002014-05-02T13:59:17.415+08:00Hi Angel, I baked this sponge cake today with some...Hi Angel, I baked this sponge cake today with some toppings. They turned out well and nice. Thanks for sharing this wonderful recipe and tips.Kimmyhttps://www.blogger.com/profile/01677571472437820047noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-14576673061059232042014-02-12T08:04:08.892+08:002014-02-12T08:04:08.892+08:00Hi may I know e egg yolk how long should I whisk? ...Hi may I know e egg yolk how long should I whisk? <br />Is it till pale color will do or need to be thick n fluffy ?<br /> My cake after baked n cool off it does not stick to the muffin liner is it okay?Raekahttps://www.blogger.com/profile/04696382751309055911noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-4246794206438676692013-06-18T17:02:37.619+08:002013-06-18T17:02:37.619+08:00Hi G,
Usually neutral/mild flavoured oil is prefe...Hi G,<br /><br />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.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-42602256824091603212013-06-17T00:23:21.608+08:002013-06-17T00:23:21.608+08:00Hi,
Can I replace olive oil instead of corn oil f...Hi,<br /><br />Can I replace olive oil instead of corn oil for this recipe?<br /><br />Thanks.<br />GAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-30390915018017834362012-09-19T13:07:15.515+08:002012-09-19T13:07:15.515+08:00Melody,
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...Melody,<br /><br />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。<br /><br />上面有很多讨论,你可以参考看看。<br /><br />祝你成功。Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-21617801621319313402012-09-15T22:57:02.248+08:002012-09-15T22:57:02.248+08:00Hi 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...Hi Angel,<br /><br />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。San Sanhttps://www.blogger.com/profile/16941092174150243218noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-45103080260697535102012-03-07T15:32:24.804+08:002012-03-07T15:32:24.804+08:00susanah5586,
谢谢你的赞美。susanah5586,<br /><br />谢谢你的赞美。Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-47774552264134258482012-03-01T15:57:43.680+08:002012-03-01T15:57:43.680+08:00自然,清新!赞。自然,清新!赞。susanah5586https://www.blogger.com/profile/18329511434562885255noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-43283055051151014372012-01-31T15:52:19.074+08:002012-01-31T15:52:19.074+08:00Jess,
I have not tried baking this in Happycall p...Jess,<br /><br />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". <br /><br />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.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-71248799042627361292012-01-27T20:45:31.192+08:002012-01-27T20:45:31.192+08:00Hi, I plan to use Happy call pan to bake this. Do ...Hi, I plan to use Happy call pan to bake this. Do u think its "workable"?<br /><br />and i think the pan only can put abt 15 cups each time, can the mixture "wait" till i finish the first batch??<br /><br />Thanks alot..<br /><br />JessAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-12128215919704225442011-10-31T14:45:06.027+08:002011-10-31T14:45:06.027+08:00Hi Anonymous,
Thanks for your contribution. Do yo...Hi Anonymous,<br /><br />Thanks for your contribution. Do you mind leaving your name here?<br /><br />Regarding the problem of not having brown surface + sticky surface you may read my kithcen note on how to overcome this problem.<br /><br />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.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-85081782442745122422011-10-27T09:28:43.997+08:002011-10-27T09:28:43.997+08:00Just tried this recipe, but had to make a few adju...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.<br />It seems like some are having problems with the cake not having a browned top surface + being too sticky.<br /><br />Adjustments I made:<br />- wanted to make a full cake pan version (ended up using a fluted pan), so I doubled the recipe.<br />- browning+stickyness problem combined with a larger mass of batter in the pan = raised the temp to 170/340.<br />- baked longer because of cake pan for 35-38 minutes.<br /><br />Future adjustments:<br />- 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.<br />- I want to try adding some butter in place of some of the oil for a bit more flavour.<br /><br />Overall, the cake's surface was a very light brown. The surface cracked, but they always crack for me for some reason.<br /><br />Thanks for translating the recipe! I hope this can help anybody..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-53095861308284863762011-06-25T09:23:39.985+08:002011-06-25T09:23:39.985+08:00Hi, thank you so much for your time in answering t...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 :)Jonoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-35849254224643711582011-06-24T11:31:37.242+08:002011-06-24T11:31:37.242+08:00Hi Anonymous,
How should I address you?
1) It is...Hi Anonymous,<br /><br />How should I address you?<br /><br />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).<br /><br />Aftre adding in flour t<br />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?<br /><br />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. <br /><br />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.<br /><br />4) Reason as mentioned in (3). <br /><br />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. <br /><br />Happy baking!Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-55208491590006988752011-06-23T11:19:33.327+08:002011-06-23T11:19:33.327+08:00I came across your great blog one day when I'm...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 >+<<br /><br />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.<br /><br />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?<br /><br />3) The final batter was very "watery" when I pour into the paper cups, is this normal too?<br /><br />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.<br /><br />PS: Sorry for my late & long post! Hope you can help! Thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-84532145611488332422010-11-18T09:10:56.919+08:002010-11-18T09:10:56.919+08:00My second attempt was a successful one.. Thanks fo...My second attempt was a successful one.. Thanks for all your advice :)hooifongnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-80088511905543106122010-11-02T17:37:22.258+08:002010-11-02T17:37:22.258+08:00hooifong,
It's right to keep in airtight cont...<b>hooifong</b>,<br /><br />It's right to keep in airtight container, I also store my cakes the same way. <br /><br />About your incident, could it be due to the cake has not completely cool down?<br /><br />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.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-76889675032524271292010-11-02T16:37:20.474+08:002010-11-02T16:37:20.474+08:00Blessed Homemaker,
You are welcome! Glad to hear ...<b>Blessed Homemaker</b>,<br /><br />You are welcome! Glad to hear that you like it.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-82781316312967635502010-11-02T08:56:14.685+08:002010-11-02T08:56:14.685+08:00I kept the cake inside the container after 30mins ...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? thankshooifongnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-2630880676319733582010-10-29T16:49:51.529+08:002010-10-29T16:49:51.529+08:00I made this and it's definitely a keeper! Tha...I made this and it's definitely a keeper! Thanks for sharing!Blessed Homemakerhttps://www.blogger.com/profile/15280093571105411449noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-46499237990368396562010-09-07T15:24:07.609+08:002010-09-07T15:24:07.609+08:00Hi MH,
Do not need to beat to ribbon stage. Just ...<b>Hi MH</b>,<br /><br />Do not need to beat to ribbon stage. Just beat to well mixed will do.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-58174412937382439462010-09-06T20:50:51.088+08:002010-09-06T20:50:51.088+08:00Do I need to beat step 1 till ribbon stage or just...Do I need to beat step 1 till ribbon stage or just well mixed? MHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7896523745350705073.post-76934772294106983252010-05-14T14:26:39.764+08:002010-05-14T14:26:39.764+08:00octopusmum,
I tot if it just sink to the cup leve...octopusmum,<br /><br />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. :-)Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.com