Second cake of the weekend, this one I’ll actually document from baking to completion! This one took most of the afternoon, as I was trying to be extra perfect! (and yes… I’m a bit slow when baking…) This time I changed the recipe a bit… no chocolate because it’s going to be taro inside, so can’t make it too sweet! The top it off with some peaches, strawberries, and kiwi, all favourites*~
Recipe in the post for anyone who wanted to try. This is 8 inches by the way :-)
Finished cake!
Shutter speed: 1/80s / Aperture: f/3.5 / Focal: 70mm / ISO: 640
Ingredients
- Eggs – 3 (150g white, 75g yolk)
- Sugar – 100g (for egg white)
- Water – 60g
- Oil – 5g
- Sugar – 25g (for dry ingredients)
- Baking powder – few
- Baking flour – 80g
Directions
- Separate egg white, yolk
- Sift baking powder, flour
- Warm water, oil, 25g sugar over low heat, mix in dry ingredients
- Beat egg white, 100g sugar until hard peak
- Combine all ingredients together
- Lots of <3
Baking
- Preheat to 350°C
- Bake for 30 minutes until hardened side
- Reduce to 300°C and bake for 10 minutes
- Take out of oven and cool upside down
I’ve already skipped ahead past the cooling and cutting the cakes, so next is decoration :-)
Cut in half and let it cool
Shutter speed: 1/160s / Aperture: f/2.8 / Focal: 67mm / ISO: 400
Fresh strawberries
Shutter speed: 1/30s / Aperture: f/2.8 / Focal: 70mm / ISO: 400
Sliced kiwi
Shutter speed: 1/80s / Aperture: f/2.8 / Focal: 70mm / ISO: 400
Freshly steamed and mushed taro
Shutter speed: 1/200s / Aperture: f/2.8 / Focal: 66mm / ISO: 400
Can’t forget the whipping cream! Not too sweet
Shutter speed: 1/160s / Aperture: f/2.8 / Focal: 43mm / ISO: 400
Mix the mushed taro with some milk and whipping cream to make it softer to spread.
Shutter speed: 1/200s / Aperture: f/2.8 / Focal: 64mm / ISO: 400
After spreading on taro
Shutter speed: 1/100s / Aperture: f/3.2 / Focal: 64mm / ISO: 400
Put the cake back together!
Shutter speed: 1/50s / Aperture: f/3.5 / Focal: 70mm / ISO: 640
Now this is the hard part… spreading the whipping cream evenly! I found using a plastic dough cutter works well.
Shutter speed: 1/125s / Aperture: f/2.8 / Focal: 67mm / ISO: 640
Toppings ready – let the decoration begin!
Shutter speed: 1/200s / Aperture: f/2.8 / Focal: 55mm / ISO: 640
Shutter speed: 1/125s / Aperture: f/2.8 / Focal: 70mm / ISO: 640
Outer ring complete
Shutter speed: 1/250s / Aperture: f/2.8 / Focal: 70mm / ISO: 640
Add on the strawberries…
Shutter speed: 1/125s / Aperture: f/2.8 / Focal: 70mm / ISO: 640
Shutter speed: 1/125s / Aperture: f/2.8 / Focal: 70mm / ISO: 640
Shutter speed: 1/125s / Aperture: f/2.8 / Focal: 63mm / ISO: 640
Complete!
Shutter speed: 1/60s / Aperture: f/3.5 / Focal: 54mm / ISO: 640
Making a wish
Shutter speed: 1/13s / Aperture: f/4.0 / Focal: 47mm / ISO: 1600
Happy birthday*~
Shutter speed: 1/30s / Aperture: f/4.0 / Focal: 70mm / ISO: 1600
Whew!
Shutter speed: 1/30s / Aperture: f/3.5 / Focal: 10mm / ISO: 1600
Shutter speed: 1/40s / Aperture: f/4.5 / Focal: 22mm / ISO: 1600
From the side
Shutter speed: 1/25s / Aperture: f/4.0 / Focal: 67mm / ISO: 1600
March 16th, 2010 at 1:38 am
awwwwwwwwwwwwwwwwww *melts*
March 17th, 2010 at 12:28 am
Try it some time!
January 2nd, 2011 at 12:17 am
OMGOSH
THANK
U
SO
MUCH
! <3
this has been the exact kind of asian sponge cake recipe ive been looking for !!!!
WITH LOVE
XXXXXXXXXXXXXXXXXXXXXXX
January 7th, 2011 at 11:15 am
You’re welcome! Glad that it was helpful! :-)
January 10th, 2011 at 4:44 pm
Hey again,
I want to make this cake for my mum’s birthday and I wanted to make it ABSOLUTEY PERFECT just like the way u made it ;) but I’m not sure about a few steps…
- Does it matter what oil u use? Which did you use? (Can butter be a substitute)
- How long did you beat the EGG WHITES and SUGAR for? (What consistency should it be at)
- How much BAKING POWDER did u use EXACTLY?
- Are you sure you used COCOA POWDER? Because you listed it in ur Directions, but not in the ingredients list.
- Did you add any sugar in the mashed taro?
- When combining all the ingredients (step 5), is it a gentle folding action used?
- how was he whipped cream made? Or was it pre-bought?
oh gosh.. sorry I did realise there is a lot of questions >< hope u don’t mind, because it would be much appreciated if you could reply my comment :):)
Again, THANKU THANKU THANKU THANKU THANKU THANKU
January 10th, 2011 at 8:29 pm
Wow, you are serious about this! Ok! Let me answer these for you:
- I just used regular Canola oil, nothing fancy :-) I don’t think you can use butter to substitute for this.
- I don’t really time this – so by “hard peak” I mean till the point you pickup some of the egg whites, it won’t “stoop” (maybe a photo will help?) Make sure not to overdo it.
- I used about an eighth to about a quarter of a teaspoon
- Good catch on the cocoa powder! It was for a chocolate-base cake, so no cocoa powder in the directions.
- Yes, sugar in the mashed taro, add till it’s sweet enough for you :-)
- You got it, gentle folding action because of the egg whites.
- I bought the whipping cream from the store, depends on how much you want to use. Then just whip till ready = it’s much easier to whip than egg whites.
- Remember all ovens are slightly different, so they are approximate. Just make sure the cake is not still moist that it sticks to a stick, before you reduce the heat.
Glad if this was helpful, and hope you’re successful in baking this for your mom! :-)
January 11th, 2011 at 4:06 pm
wooh i’m so pumped to try this out ^ ^
:D tyy so much!
x