04 August 2017

Old School Sponge Cake (Gochabi) 古早味鸡蛋糕 (Cooked Dough Method)

Old school sponge cake (Gochabi) also popular known as Taiwanese Old Fashion Sponge Cake "Ji Dan Gao". It is light and fluffy with the dedicate eggy fragrance, the texture of the cake is smooth and dedicate. My family love it very much!

I have tried on a few recipes, the one using cooking oil, olive oil and butter respectively. I find that the one using butter produces the best flavour which is to my liking. The olive oil I used is way too strong and it overpowered the dedicate egg flavour in this Old School sponge Cake. Personally I find using cooked dough method produced a stable cake, the cake doesn't shrink after taking out from the oven. 

Cake pan size: 8 inch square pan

70 g butter
100 g cake flour
100 g fresh milk
6 egg yolks
1 whole egg
6 egg whites
80 g sugar
1/4 tsp salt

1. Line the baking pan with baking paper. Preheat the oven to 140C.
2. In a small soup pan, heat up the butter until it just start to bubbles. Remove the pan from heat. Add in the cake flour, stir well. Add in the milk, mix well. Add the whole egg, and the egg yolks (in three batches), mix well until no lump found. 
3. In a clean mixing bowl, add in the salt and egg whites, using KitchenAid speed 4, whisk until foamy, add the sugar in three batches, using speed 10, whisk the egg whites until soft peak stage.
4. Take 1/3 of the egg whites (meringue) add it to the egg yolks mixture, mix well. Pour the egg yolks mixture into the remaining egg whites, fold it properly.
5. Pour the batter into the 8"inch cake pan. Level the batter, knock the cake pan against the table to release the bubbles trap between the batter.
6. Place the cake pan in the preheat oven at 140C, steam bake the cake using water bath method for 60 mins or the toothpick come out clean. Switch off the heat in the oven, let the cake sit in the oven with door ajar for 5~10 mins. 
7. Take the cake out from the cake pan, and let it cool completely at the wire rack before slicing. 

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