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Monday, 5 September 2016

Butter Souffle Sponge Cake

Recipe adapted from Jeannie Tay.

*9" round cake

2 eggs
6 egg yolks
2 tsp vanilla extract
70g butter
pinch of salt
120g cake flour
100g full cream milk

6 egg whites
140g fine castor sugar
1/2 tsp cream of tartar

  • Greased and line the base of the baking tin.
  • Preheat oven to 160C.
  • Combine egg, egg yolks, vanilla extract and beat lightly.  Set aside.
  • Melt butter in a saucepan over low heat, then add the sieved flour + salt, and mix well. 
  • Transfer mixture to a mixing bowl and add in the milk and mix until blended. 
  • Add the egg yolk mixture in gradually,  mix well until batter is smooth.  Set aside.
  • Beat egg whites until foamy, then add in cream of tartar.  
  • Gradually add in sugar and continue beating until achieving firm peaks.
  • Fold meringue into egg yolk mixture until well combined.
  • Transfer batter into baking tin and bake in a water bath for 160C for 30mins, then 140C for 60mins.
  • Once done, remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely.

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