古早味小鸡蛋糕 Old Fashioned Sponge Cupcake

In early days, when life were simpler, snacks were made from ordinary ingredients taking on their original flavours. No artificial flavouring, colouring nor additives 🍯

The cake recipe I found called it 古早味蛋糕, literally means old fashioned sponge cake. The flavour of this cake came mainly from the eggs. The original recipe baked the cake in a wide base flat pan.  When the cake was hot, it wobbled like Japanese cotton cheesecake.  Although I made a little modification and baked in small cupcakes without water bath, the velvety cake texture was still moist and soft 😉

蛋味浓郁的小鸡蛋糕。利用烫面法让蛋糕软绵湿润 😁

Recipe modified from 古早味蛋糕

Ingredients

25g rice bran/ mild flavour vegetable oil
35g top/cake flour
20g fresh milk
2 egg yolks
5g golden syrup/honey
2 egg whites
A little fine salt
25g fine sugar

Directions

1.  Heat up rice bran/mild flavour vegetable oil at low heat till you see convection current starts to form at the base. The temperature should be around 65 to 70°C.

2. Pour in the top flour and mix using a silicone spatula into smooth paste.

Remove from the stove.

3. Mix in the milk followed by the egg yolks.

Followed by golden syrup or honey.

Cover with a lid and set aside.

4. Add egg whites into a dry and grease-free stainless steel mixing bowl. Sprinkle a little salt over the egg whites.

Beat egg white till frothy, gradually add in the sugar in 3 batches. Beat till the egg whites reaches firm peak stage.

5. Take 1/3 of the meringue to mix with the yolk batter from (3).

Pour the yolk batter to mix with the meringue till smooth.






6. Pour the batter into the paper cupcake moulds reaching about 4/5 the mould's height.



7. Bake at the lower rack of a preheated oven set at 130°C for about 12 to 15 minutes, or till the top starts to level.


15 minutes later,  increase the oven temperature to 150°C and bake for about 15 to 20 minutes*, or till the top turns golden and the side shrinks from metal mould.

15 minutes​ later.

* For a more intense browned crust, bake at 150°C for 10 minutes, then increase the temperature to 170°C with only the upper heating element turns on for about 5 minutes.

8. Immediately after leaving the oven, bang the mould against the table top for about 2 to 3 times. This helps a to reduce shrinkage after the cakes have cooled down.


Let the cupcakes cool down completely over a wire rack.



In my previous bake, I didn't bang the mould, and the top of the cakes sunk after cooling down 😭

Enjoy it warm or cold 😉

The cake is best consumed on the same day while it is fresh. Any unconsumed cake should be kept in the fridge and finish as soon as possible 💖

Update: baked on 8 Mar 2018 

Forgot to bang the cake tray after baking, and ended with one over-shrunk cake :(