4 Ways to Make Delicious Salted Egg Sponge Cake Easily at Home

Salted egg sponge cake has become a trendy snack in recent years. With its delightful blend of flavors—fragrant, savory, and sweet—it has captured the hearts of many food enthusiasts. Not just an everyday snack, salted egg sponge cake can also be transformed into a birthday cake. In this article, Mytour will guide you through 4 ways to make the best salted egg sponge cake at home, allowing you to create delicious and high-quality cakes with your own hands.

Simple Recipe for Salted Egg Sponge Cake Birthday Cake

Making a salted egg sponge cake may seem challenging, but it's surprisingly straightforward. Even if you're not a kitchen expert, following these instructions will lead you to success with this dish. The authentic salted egg sponge cake is often paired with cheese sauce and egg yolk oil.

Ingredients:

Ingredients for sponge cake:

• 170g all-purpose flour or 110g all-purpose flour and 60g corn flour.
• 6 eggs.
• 90g unsweetened fresh milk.
• 80g vegetable oil.
• 10ml lime juice.
• 100g sugar.
• Salt.
• Tools: mold, parchment paper, toothpicks.

Ingredients for salted eggs:

• 12 salted eggs.
• Olive oil or sesame oil.
• White wine.
• Toasted sesame seeds.

Ingredients for egg oil sauce:

• 1 egg yolk.
• ⅓ teaspoon salt.
• 1.5 tablespoons sugar.
• 120ml cooking oil.
• 4 – 5 drops of lemon juice.

Ingredients for cheese sauce:

• 200g cream cheese.
• 15g unsalted butter.
• 15g cornstarch.
• 170ml unsweetened fresh milk.
• 30g sugar.
• Vanilla.

Tools: oven, egg beater, bowl, sieve…

Procedure:

Step 1: Bake the salted eggs.

• Separate 12 salted eggs and only use the egg yolks.
• Soak the egg yolks in white wine for about 10 minutes to remove the fishy smell.
• Clean the eggs and pat them dry with a paper towel.
• Add sesame oil or olive oil to the eggs.
• Bake the eggs for about 15 minutes at 180 degrees Celsius.
• Remove the eggs and let them cool, then crush them finely. For a more aromatic flavor, you can add roasted sesame seeds.

Step 2: Make egg oil sauce.

• In a bowl, combine 1 egg yolk, ⅓ teaspoon salt, and 1.5 tablespoons sugar.
• Use an egg beater to beat the egg until it becomes fluffy and bright in color.
• Once the egg is fluffy, add 120ml of cooking oil and continue beating until you have a smooth, yellow mixture.

Step 3: Make cheese sauce.

• Stir together 170ml fresh milk, 15g cornstarch, and sugar.
• Pour the milk mixture and cream cheese into a pot, turn on medium heat, and stir until you have a thick, creamy sauce.
• Turn off the heat, add 15g unsalted butter and vanilla to the sauce, and stir well.

Step 4: Mix the sponge cake batter.

• Separate the eggs, keeping the yolks and whites separate.
• In the egg white part, add a pinch of salt and 10ml lime juice, then beat until stiff. Divide 100g of sugar into 3 parts, gradually add to the eggs, and beat until the eggs are stiff.
• Divide the 6 egg yolks into 2 portions and add them to the egg whites. Be cautious not to overmix to prevent the batter from deflating. Add 80g of oil and 90g of fresh milk, then mix well.
• Sift 170g of flour into the egg mixture, dividing it into 2 portions. Beat evenly without overmixing to avoid deflating the batter.

Step 5: Bake the cake

• Line the mold with parchment paper.
• Pour the cake mixture into the mold, use a spiral twist stick to make the cake surface smoother.
• Gently tap the mold down about 3-4 times to release all air bubbles.
• Preheat the oven to 145 degrees Celsius for 15 minutes.
• Bake the cake for 70-75 minutes at 145 degrees Celsius.
• When the cake is done, leave it in the oven for an additional 15 minutes.
• Remove the cake and let it cool.

Step 6: Decorate the sponge cake

• Use a knife to cut horizontally, dividing the cake into two equal parts.
• Spread ½ portion of the cream cheese sauce on the cut surface and distribute evenly, then sprinkle a layer of shredded pork on top.
• Place the remaining half of the cake on top and continue to spread the remaining ½ portion of the cream cheese sauce, and sprinkle another layer of shredded pork.
• Add salted eggs and egg oil sauce on the top surface of the cake to complete. The finished cake is soft, moist, and the rich cream cheese sauce is delightful.

How to make salted egg sponge cake with cream cheese sauce, egg oil

Salted egg sponge cake covered with a smooth layer of cream cheese sauce and egg oil, instantly melting in your mouth. The savory, sweet, and rich flavor combination will be addictive for those who indulge. To make homemade salted egg sponge cake with cream cheese sauce and egg oil, follow the steps below:

Ingredients:

• 6 salted eggs.
• 80g egg yolks (4 egg yolks).
• 2 egg whites.
• 10g granulated sugar.
• 110g white sugar.
• 40g cake flour.
• 15g all-purpose flour.
• 110g vegetable oil.
• 280ml unsweetened fresh milk.
• 60g Laughing Cow cheese (at room temperature).
• 5g lime juice.
• 30g unsalted butter.
• Ginger.
• White wine.
• Tools: oven, egg beater, mold, sieve...

Procedure:

Step 1: Make the sponge cake base.

• Mix 2 egg yolks with 10ml fresh milk, 10g granulated sugar, 10g vegetable oil, 40g cake flour.
• Place 2 egg whites in a bowl with 5g lime juice and beat until foamy. Then, add 30g granulated sugar and beat until stiff and smooth.
• Combine the egg white mixture with the egg yolk mixture.
• Pour the mixture into the mold, tap the mold gently about 5 times to release air bubbles, making the cake softer and smoother.
• Preheat the oven and bake the cake for 50 minutes at 150°C.

Step 2: Make the cream cheese sauce.

• Combine Laughing Cow cheese, 250ml fresh milk, and 70g granulated sugar in a pot, cook until the cheese completely melts, then turn off the heat and let it cool.
• Beat a mixture of 1 egg yolk, 15g all-purpose flour, and 15g cornstarch, then pour it into the cooled cheese mixture and mix well.
• Strain the mixture through a sieve and simmer over medium heat until the mixture thickens.
• Add 30g unsalted butter to the mixture and beat until the butter is fully incorporated. Beat it again when the sauce is cool to make it smoother and creamier.

Step 3: Prepare salted eggs.

• Clean the salted egg yolks, soak them in white wine, and add a few slices of ginger.
• Brush a layer of oil on the eggs and bake at 130°C for 10 minutes.
• Remove the eggs, let them cool, and then grind them into a paste.

Step 4: Prepare the egg oil sauce.

• Place 1 egg yolk in a bowl, add 10g of powdered sugar and stir well.
• Using an egg beater, slowly add 100g of cooking oil while beating.
• Beat until you have a thick, smooth mixture.

Step 5: Decorate salted egg sponge cake with cheese sauce.

• Cut the cake horizontally and brush a layer of egg oil sauce on the top surface of the first layer of cake.
• Sprinkle salted eggs on the cake surface.
• Continue the same process for the second layer of cake.
• Join the 2 parts of the cake so that the sauce surfaces stack on top of each other to create the cake filling.
• Cover the cake with cheese sauce and sprinkle pork floss on the surface to complete the flavorful salted egg sponge cake with cheesy sauce.

How to make melting cheese salted egg sponge cake

Are you a crazy fan of salted egg sponge cake? Have you ever tried the version with melting cheese? The soft, fluffy cake combined with the rich, creamy layer of melted cheese will make you nod in approval. Try your hand at making melting cheese salted egg sponge cake with the following method:

Ingredients:

• 1 sponge cake base (prepare the cake base using any method mentioned above).
• 1 teaspoon custard powder.
• 37g unsalted butter.
• 5g cheese powder.
• 1 slice of cheese.
• 35ml whipping cream.
• 20g pork floss.
• 5ml honey.
• 5 salted eggs.
• 50ml coconut milk.
• 30g full cream milk powder.
• 40g condensed milk.
• Tools: Oven, cake mold, blender...

Procedure:

Step 1:  Cut the sponge cake.

• Use a circular mold with a diameter of 10cm to cut the cake into 6 equal pieces.
• Take 2 pieces of the cut cake and use a circular mold with a diameter of 5cm to cut out the core of each piece.

Step 2: Make the cheese sauce.

• Place 12g unsalted butter in a bowl, then add 15ml whipping cream, 5g cheese powder, 5ml honey, and 1 slice of cheese. Place the bowl in a double boiler, stirring with a spoon until all the ingredients are completely melted and blended together.

Step 3: Apply the sauce for baking.

• Evenly spread cheese sauce on the 4 intact sponge cake pieces.
• Bake the cakes at 190°C for about 6-8 minutes.

Step 4: Make the salted egg sauce.

• Soak 5 salted egg yolks in alcohol to remove the fishy smell, then wash them thoroughly with water.
• Place the eggs in a bowl and steam them for 10-12 minutes.
• Combine 50ml coconut milk, 40g condensed milk, 20ml whipping cream, and 25g unsalted butter in a pot, then simmer over low heat until the mixture is completely melted.
• In a blender, blend 5 salted egg yolks, 30g full-fat milk powder, 1 teaspoon custard powder, and the prepared butter and milk mixture until smooth.
• Strain the sauce through a sieve for a smoother texture.

Step 5: Assemble the cake.

• Spread salted egg sauce on the surface of the intact sponge cake piece.
• Place the hollowed-out sponge cake on top of the sauce-covered piece.
• Pour the salted egg mixture into the round hole of the cake.
• Evenly spread the salted egg on the outer surface of the cake.
• Place the intact sponge cake on top and evenly spread salted egg sauce all over the outer surface of the cake.

Step 6: Top with shredded pork floss.

• Spread shredded pork floss over the entire outer surface of the salted egg sponge cake with cheese sauce, and your cake is ready to be enjoyed immediately.

How to make salted egg sponge cake using a rice cooker

If your family doesn't have an oven, make use of the rice cooker to create salted egg sponge cake. The process for this cake is so simple that anyone can succeed on their first attempt.

Ingredients:

• 6 eggs.
• 6 salted eggs.
• 90g unsweetened fresh milk.
• 80g cooking oil.
• 50g cornstarch.
• 50g all-purpose flour.
• 25g unsalted butter.
• White wine.
• Seasonings including salt, lime, sugar.
• Utensils like rice cooker, egg beater, bowl, sieve, etc.

How to make:

Step 1: Prepare the sponge cake.

• Separate egg yolks and whites.
• For egg yolks, mix with sugar, unsweetened fresh milk, and cooking oil.
• Sift 50g all-purpose flour and 50g cornstarch into the mixture.
• For egg whites, beat until fluffy with salt, lime, and sugar as in the previous methods.
• Combine the egg yolk and egg white mixtures.
• Line the rice cooker with parchment paper and pour the batter, shake the cooker to spread the batter evenly.
• Close the lid and press the Cook button. After 10 minutes, the cooker will switch to Warm mode.
• After 5–7 minutes, press the Cook button again, repeat this step about 2–3 times.
• To check if the cake is done, press your finger on the surface; if it sinks and then rises immediately, the cake is ready.
• Remove the cake from the rice cooker and let it cool.

Step 2: Make egg oil sauce.

• Salted eggs are separated, soaked in wine, and then steamed for about 5 minutes over medium heat.

• Place egg yolks in a large bowl, add 25g sugar and salt, then beat evenly with an egg beater.
• Sift in 25g cornstarch and mix well.
• Melt 25g butter and add it to the mixture.
• Add 240ml water to the mixture and continue simmering over low heat until the mixture thickens.

Step 3: Decorate the salted egg sponge cake.

• Cut the sponge cake horizontally into 2 parts and spread a layer of sauce, sprinkling shredded pork on the surface.
• Place the remaining half of the cake on top and continue spreading sauce, sprinkling shredded pork to complete, and it's ready to eat.

20+ Designs of salted egg sponge birthday cakes

If you are planning to make a salted egg sponge birthday cake, check out the 20 most beautiful cake designs below:

Here are 4 easiest ways to make salted egg sponge cake at home. Mytour also suggests beautiful birthday cake designs for your reference. If you enjoy homemaking, don't forget to follow Mytour Blog for more cooking tips and experiences.