Butter Sponge Cake (6" round cake)

Tempted by my FB friend Enne Ty's beautiful and smooth Butter Sponge Cake, I followed the recipe and did some small adjustments to the original recipe to suit my oven. Although only 40g of butter was used, the cake was full of butter aroma 😃

Yield: one 6" round cake
Pan size: 6x3" round pan
Baking temperature: Preheated oven at 170℃ with upper heating for 40 minutes, 150℃ with both upper and lower heating for 20 minutes, lowest rack.
The original recipe recommended 160℃ with upper and lower heating for 90 minutes for an 8" round cake. So for 6" round cake, baking duration should be around 60 minutes.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 egg

40g unsalted butter
20g milk

55g top flour/cake flour

20g milk
5g vanilla yogurt (can be replaced by milk)
5g golden syrup/honey
1/2 tsp vanilla extract

3 egg yolks

3 egg whites
pinch of salt
40g caster sugar

Directions

1. Line an 6" round cake pan with parchment paper at the base, and coat the wall of the pan with butter.  Place a grid iron in a 20cm square pan to serve as water-bath later. Set aside.
The grid iron can be bought from Daiso.

2. Mix 20g milk, vanilla yogurt, golden syrup and vanilla extract in a small container. Set aside.

3. Sieve top flour in a bowl and set aside.

4. Heat butter with 20g of milk at low temperature till reaching about 65~70℃. Stir the content occasionally to prevent the melted butter from splattering.
Start to preheat the oven to 170℃ with only the upper heating element, at the same time.

5. Pour the hot butter mixture over the sifted flour from Step 3. Mix into a paste using a silicone spatula.

6. Combine the yogurt-milk mixture from Step 2 to the butter dough.

7. Add in the yolks, one at a time, to mix well into a smooth paste. Set aside.

8. Beat egg whites in a dry, clean and grease-free mixing bowl till foamy. Add in a pinch of salt and about 1/4 of the caster sugar. Continue to beat at high speed using an electric hand mixer, and gradually add in the remaining sugar, till reaching almost firm peak stage. Lower the mixer speed when the egg whites starts to harden.

9. Take about 1/4 of the meringue to mix with the butter batter from Step 7, into a smooth paste.

Pour the latter back to combine with the remaining meringue. Mix into a smooth batter.

10. Pour the batter into the prepared cake pan.

Tap the pan against the worktop to remove any trapped air bubbles.

Pour about 1cm of hot water into the 20cm square pan lined with a grid iron.

Place the cake pan into the water-bath.

11.  Bake at 170℃ with upper heating for 40 minutes, reduce to 150℃ with both upper and lower heating for 20 minutes, at lowest rack of the oven.
The original recipe recommended 160℃ with upper and lower heating for 90 minutes for an 8" round cake. So for 6" round cake, baking duration should be around 60 minutes.

after baking at 170℃ for 40 minutes

At the end of the 150℃ baking for 20 minutes

12. Transfer the cake out of the oven, and close the oven door to keep the heat for drying the cake later.

Drop the cake with the pan thrice to a kitchen towel from a height of about 10 cm. This is to prevent the cake from over shrinking during cooling down.
Let the cake rest in the pan for about 20 minutes, or till the cake pulls away from the wall of the pan.

Remove the pan and let the cake cool down over a wire rack.

You may want to dry the surface of the cake in the warm oven for about 15 minutes. This step is optional.

13. Cut the cake when the cake has completely cool down. Enjoy 😋

Recipe adapted from Enne Ty and Linda Ang's sharing in Facebook Group "Bake the Talk" with great appreciation 😊😊

Purple Yam Soya Milk Bread

A soft soya milk bread baked with my newly explored Korean purple yam powder 😍

Pan size: Jamie Oliver 1.5L bread pan 21x13x10cm
Baking temperature: 180℃ for 15 minutes, 170℃ for 20 minutes, lower rack of a preheated oven.

Ingredients

170g sweetened soya milk, cold

30g raw sugar

50g active natural yeast/sourdough, 100% hydration*

235g bread flour
20g top flour
1g instant dry yeast
3g fine salt
10g purple yam powder

20g cold unsalted butter

10~15g water to be added during kneading

*natural yeast can be replaced by 25g bread flour + 25g water + 1g instant dry yeast

Directions:

1. Mix all ingredients, except 20g of unsalted butter, together in a mixing bowl of a stand mixer. Knead into a smooth dough before adding cold unsalted butter. Let the content stands for 5 minutes before continue to knead till reaching window pane.

3. Keep the dough in a lightly oiled plastic bag, stand the dough in room temperature for about 30 minutes. Transfer to the fridge for overnight proofing, about 12 ~16 hours.

4. Invert and let the cold dough thaw in room temperature for about 1 hour.

5. Prepare and shape the dough.

6. Cover with a tea towel and let the dough proof in room temperature for about 90 minutes.

7. Dust the dough with bread flour.

8. Bake in a preheated oven at lower rack, at 180℃ for 15 minutes, reduce to 170℃ for 20 minutes. Turn off the oven and let the bread sit in the oven for 5 minutes.

9. Transfer to a cooling rack to cool down completely before cutting 😊

Yuzu Citrus Cupcake

This is an extended version of my yuzu citrus butter cake but with a lower fat content 😋

Yield: 6 small cupcakes
Cupcake mould size: 5x5x4.8cm

Baking temperature: 170℃ for 5 minutes, 150℃ for 25~30 minutes at middle rack.

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

2 egg whites
pinch of fine salt
40g caster sugar

2 egg yolks

65g top/cake flour

50g yuzu juice drink
10g citron honey/golden syrup/honey
4g mandarin orange zest
10g rice bran oil/mild flavour vegetable oil

Directions:

1. Remove the white pith of the mandarin orange peel,

before chopping into very fine bits.

2. Mix yuzu juice drink, citron honey, mandarin orange zest and rice bran oil in a small container. Set aside.

Picture for demonstation

3. In a clean, dry and grease-free mixing bowl, beat egg white till frothy.  Add in pinch of salt,

 and fine sugar (to be added in about 3 batches) to the egg whites.

Beat at high speed till firm peak stage. Reduce the electric hand mixer speed to low at the final one minute.

4. Add in egg yolks to the meringue, one at a time.

Beat briefly till reaching ribbon stage.

5. Sieve in 1/3 of the top flour, and mix briefly using the whisk.

Add in 1/2 of the yuzu drink mixture from Step 2, mix briefly.

Alternating between the remaining flour and yuzu juice drink mixture, mix the batter till it becomes smooth.

Flour → yuzu juice drink mixture→flour

Finally, use a silicone spatula to do a thorough mixing.

6. Pour the batter into 6 paper cupcake moulds.

Picture for illustration

Tap to level the batter in the moulds, and place on a baking tray

7. Bake in a preheated oven at 170℃ for about 5 minutes, or till the top becomes flat, at the middle rack of an oven.

For baking in an air fryer, preheat to 140°C for 5 minutes, and bake for 15 minutes. Thank my FB friend Sylvia Khor for sharing the information 😁

Reduce the temperature from 170℃ to 150℃, and bake for another 25 to 30 minutes, or until the crust is golden.

8. Transfer the cupcakes to a cooling rack. Enjoy 😋