Thursday, 6 September 2018

Strawberry Yogurt Butter Sponge Cake




Continuing from my craze over strawberry cake, I baked another strawberry yogurt butter sponge cake using similar ingredients as my strawberry yogurt butter cake, but with reduced butter 😋

Yield: one round cake
Pan size: 6x3" round cake pan

Ingredients

40g unsalted butter
60g top/cake flour

30g strawberry yogurt
13g homemade strawberry jam *

3 egg yolks

3 egg whites
pinch of salt
45g fine sugar

A little red food dye, optional
Strawberry cake does not have the same appealing red as the fruit, so a little artificial colour would brighten the cake and make it more attractive ðŸ˜

* Click here for recipe of my homemade strawberry jam


Directions

1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside.
I bought the grid iron from Daiso.

2. Combine strawberry yogurt and strawberry jam in a small bowl. Set aside.

3. Melt butter at low temperature till reaching about 65℃ or small bubbles start to form at the bottom of the melted butter.

4. Pour the top/cake flour into the warm butter, mix briefly using a silicone spatula, and remove from the stove. Continue to fold till it becomes a smooth paste.


5. After the flour has fully combined with the butter, mix in the strawberry mixture from Step 2.

6. Next, add in the egg yolks, one at a time, and mix well.

Cover the strawberry batter and set aside.

7. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt,

and first batch of the fine sugar. Continue to beat the egg whites. Slowly add in the remaining fine sugar in two batches.

Stop beating after the meringue has achieved firm peak stage.

8. Transfer about 1/4 of the meringue to combine with the strawberry batter from Step 6. You may add in the red food dye at this step if you are adding.



Pour back the strawberry batter to mix with the remaining meringue into a smooth batter.



9. Pour the batter into the prepared cake pan.

Bang the cake pan against the work top to level the batter and to get rid of trapped air bubbles.

Place the cake pan into the 20cm square pan, and fill the square pan with about 1cm deep of hot water.

10. Bake at lower rack of a preheated oven at 170℃, turning on only the upper heating element, for about 40 minutes.

After the 40 minutes heating, reduce the temperature to 150℃, turning on both the upper and lower heating elements, for about 18~20 minutes.

11. Remove the cake from the oven.

Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice.

Let the cake cool down for about 15 minutes in the pan.

When the cake starts to pull away from the wall of the pan,

jiggle to loosen the cake,

and turn it out to a cooling rack.

You may want to dry the cake in a warm oven for about 15 minutes.

Cut and enjoy 😋😋





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