What’s with the name “Spongefon”? Well, the method and ingredients for making this cake labels it as a chiffon cake, but the texture and the fact that it does not have to be inverted immediately after baking it is similar to sponge cake. This basic “spongefon” cake can be employed to create many different versions of “cakes”; from steamed to jelly rolls.
-6 eggs (approx. 180g whites, 120g yolks)
-pinch of cream of tartar
-230g cake flour
-1 tsp baking powder
What to Do:
Separate the eggs. Beat egg whites with cream of tartar until foamy, add 100g sugar and beat until stiff but not dry. In a separate bowl beat together egg yolks and 50g sugar until light and lemon colored, add oil and water. Fold flour into egg yolk mixture, fold egg whites into yolks, and lastly fold in baking powder. Bake at 350’F or steam.
Replace water with pandan juice
Pandan and Coconut Flavor:
Replace water with pandan juice and oil with coconut milk.
Replace both water and oil with coconut milk.
Add 1 ½ tsp lemon extract.
Replace water with orange juice and add 1 tsp orange extract (optional)
Replace water with coffee or add 3 tbs instant coffee into egg yolks, add a pinch of baking soda.
Replace water with coffee and add 1 1/2 tbs cocoa powder, pinch of baking soda.
Add 2 tbs cocoa powder and a pinch of baking soda.
For Jelly Rolls:
Reduce flour to 200g and add 20g corn starch. Bake in a jelly roll pan at 350’F until slightly golden. Roll the cake immediately as it comes out of the oven, cool completely, unroll, add cream/jelly and roll again.
Divide batter into 2 portions, mix each with desired color/flavor. Randomly add batters 3 tbs at a time into a cake pan, then swirl a knife or chopstick around to create a marbled affect.
Marbled Jelly Roll:
Make batter as for making marbled cake, bake in a jelly roll pan prepare as you would a jelly roll.
Chinese Paper Wrapped Sponge Cakes:
Bake in paper cups.
Steamed Sponge Cake:
Steam on high heat, lift lid to release excess steam every 8-10 mins.
12:34 PM | Category: | 16 comments