Ann of http://www.anncoojournal.com/2014/03/baked-egg-cake.html?m=1
Esther of http://copycakekitchen.blogspot.sg/2014/03/zebra-cakebaked-ji-dan-gao.html?m=1
Thanks to all for the sharing. So, here's my first attempt, I followed Ann's recipe.
3 Egg whites
65g Icing sugar
3 Egg yolks
1 Whole Egg
50g Corn oil
65g Self raising flour
5g Cocoa powder + 1 tbsp hot water
In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.
Sieve in self raising flour and mix well, set aside.
Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well.
Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan) (I used a 7" round cake pan) leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
Bake in preheated oven at 170°C for 35 minutes. (I covered a piece of loose foil over the pan in the last 10 mins into baking to avoid cake top being burnt too much)
Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.
|Out from the oven|
|Invert the cake on to rack for cooling|
Here were the reactions from my teens when they saw the cake :Girl "mom, you baked marble cake?"
Boy "the pattern looks nice, marble cake?"
Nope ! It's Baked Egg Cake !
Once cooled completely, I sliced the cake and so glad to see the soft and spongy appearance of each piece. I liked the soft fluffy texture, quite light as no butter in the recipe and enjoyed few slices at one serving. Of course with a cup of hot coffee! Enjoy!
Hi Karen! The marbling pattern on top is quite striking! I also wanted very much to bake this cake but I haven't had the time.ReplyDelete
BTW, what is the difference between using rice cold from the fridge and rice at room temperature for fried rice? Which is better? I take mine out from the fridge and it is semi-cold when I fry it.
Hi Phong Hong, pattern striking ?! Ha ha I just anyhow swirling the cocoa batter few rounds left and right ^-^ReplyDelete
Oh the fried rice : many years ago I came across a cooking programme and the cook used cold rice for making fried rice. He said that the cold rice absorbed the heat faster 锅气, texture drier but still fluffy 一粒一粒"dancing in the wok". Ha ha, from then on I used cold rice as most of the time I could see the rice dancing "pi plack pi plack" in the pan.
Oh, I see hah...hah....I must make my rice dance too the next time I fry rice :DDelete
You are so cute relating baking with fashion... Your fashionable cake look great! You have baked it very well :D
Thanks Zoe, and your sharing of recipe & experience. I was lucky on this first attempt. The cake size is just nice for us and will try with other flavour. Cheers!Delete
Hi Karen, I baked this cake following Ann's recipe. It rose beautifully but shrinks after cooling but the cake tasted good. Did yours shrink? I daren't post my attempt and wanted to try another one.ReplyDelete
Hi Kimmy, this cake was ok didn’t shrink after inverted for cooling. I usually cover the cake with foil in the last 10 - 15 minutes of baking to avoid burnt too much. May try this or adjust the temperature lower and bake slightly longer?Delete