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Sponge cakes are a culinary sensation, particularly beloved by the younger demographic. The process of making these treats is wonderfully straightforward, allowing you to whip them up at home while preserving the delectable flavor.
Sponge cakes come in various forms: steamed, baked, milk-infused... each type boasting its own unique flavor profile. The process of making sponge cakes is surprisingly simple and time-efficient, ensuring the quality matches or even surpasses that of store-bought ones.
1. Crafting Steamed Sponge Cakes
Ingredients for Steamed Sponge Cake:
- Rice flour: 200g;
- Tapioca starch: 50g;
- Bread yeast: 5g;
- Coconut milk: 200ml;
- Vanilla: 1 packet;
- Salt: ¼ teaspoon;
- Water: 210ml;
- Sugar: 150g
- Pandan and strawberry juice (you can use food coloring).
Steps to make Steamed Sponge Cake:
Step 1:
- Mix 2 tablespoons of warm water with 1 tablespoon of sugar and yeast in a large bowl, let it sit for approximately 10 minutes.
- Add vanilla, a pinch of salt, coconut milk, and all the remaining sugar into a pot. Place the pot on the stove, heat until the sugar dissolves, then turn off the heat and let it cool.
Step 2:
- Combine rice flour and tapioca starch in a large bowl, slowly pour cold water into the bowl and knead until the dough becomes well-blended and elastic. Using your hands is recommended for a quicker kneading process.
Step 3:
- Incorporate the fermented yeast mixture with coconut milk into the flour mixture, ensuring thorough mixing. Dip a clean cloth into water, wring it out well, and cover the flour mixture. Allow it to ferment for approximately 7 hours.
Step 4:
- Apply a small amount of cooking oil to the mold before placing it in the steamer. This prevents the cake from sticking to the mold.
- Pour the batter into the mold, filling only about 2/3 of the mold as the cake will expand during cooking.
- Place it in the steamer; the cooking time depends on the size of the cake, typically taking around 20 minutes for the cake to be fully cooked.
Step 5:
Once the cake is cooked, remove it from the steamer. If you want it to cool, take it out of the mold.
The result of making delicious steamed sponge cake
2. How to make baked milk sponge cake.
Ingredients needed for making baked milk sponge cake.
- Ready-made sponge cake flour, which you can purchase at the supermarket (or you can ferment the dough yourself following the method used for steamed sponge cake);
- Sugar: 200g;
- Cooking oil, salt;
- Chicken eggs: 3 eggs;
- Fresh milk: 220ml.
Steps to make baked milk sponge cake
Step 1:
Whisk the chicken eggs with sugar until the eggs change color from yellow to a lighter shade. Then add fresh milk and softened butter. Continue whisking until the ingredients blend smoothly. Add 5 teaspoons of cooking oil and mix well with the mixture.
Step 2:
Mix the fermented dough with sponge cake flour through a fine sieve, then transfer it to a bowl. While sifting the flour, stir it in such a way that the flour blends with sugar, creating a slightly elastic mixture.
Apply a layer of cooking oil to the mold and around it to prevent the cake from sticking. Pour the baked milk sponge cake mixture into 2/3 of the mold. Place the cake mold on a baking tray in a cool place for the dough to rest for about 1 hour before baking.
Step 3:
Baking the cake: Preheat the oven to 180 degrees Celsius and bake the cake for about 25 minutes until it is cooked.
Check the doneness of the cake by using a toothpick, if the cake does not stick to the toothpick, it is done.
With the recipe for baked milk sponge cake, you'll have a delicious cake like this
3. How to make sweet purple yam sponge cake
Ingredients for the sweet purple yam sponge cake
- Purple yam: 2 tubers;
- White sugar: 150g;
- Salt: ½ teaspoon;
- Rice flour: 300g;
- Chicken eggs: 2 pieces;
- Glutinous rice: ½ cup;
Steps to make sweet purple yam sponge cake:
Step 1: Clean the purple yam, leave the skin on, cut it in half. Pour 150ml cold water over the yam and steam until it's tender.
Step 2: Once the purple yam is tender, let it cool, then use a spoon to mash the yam finely, and keep the yam cooking water.
Step 3: Grind the glutinous rice from the rice wine cup finely, strain and collect the rice paste and rice wine lees water.
Pour the rice flour into a small basin or a large bowl, add ½ teaspoon of salt, and the mashed purple yam.
Step 4: Slowly pour the rice wine lees water and the yam cooking water into the basin. Use a spoon to mix thoroughly until the mixture thickens. Cover the bowl with a damp cloth and let it sit overnight.
Step 5: Take the egg whites in a bowl, beat until stiff with white sugar, then pour into the flour mixture and continue stirring evenly, let it sit for 1 hour.
Grease the mold with cooking oil or use a cup, pour the batter onto it.
Step 6: Steam the cake
Pour water into the steamer, bring it to a boil, then place the cup or bowl with the batter in the steamer and cover tightly. Steam the cake for about 7 to 10 minutes until it is cooked.
The outcome of making sweet purple yam sponge cake
Notes for making sponge cake:
- You can use a toothpick to check the doneness of the cake, if the toothpick still sticks to the cake, it's not done yet.
With these sponge cake recipes, you'll have delicious cakes that rival those from bakeries. Enjoy these treats with friends and family right at home!
