Wednesday, February 24, 2010
This is one heck of a cake!! Not an easy feat!!!
How to say how difficult... hmmm. Ever tried making a sponge that won't deflate no matter how u beat in the flour??? Yes, beat. I didn't fold.
Many many months back, when I was still learning to make sponge cakes, I beat in the flour with my mixer. The result was a denser sponge, but it was still crumbly, just that I had a very short sponge. Maybe I should do that in order to achieve that flat fine crumb.
From what u see in this video, the batter was not handled lightly... u need muscles and bicep power all the way to the end. Beat Beat Beat!!!!! Do the MJ thing, beat it.
150gm regular granulated sugar (gula pasir kasar)
2 Tbsp honey, some extra for glazing the top, if u wish to.
1. Warm milk and honey in microwave. Stir and make sure honey dissolves.
2. Sift flour twice.
4. Beat eggs and sugar over hot water on high speed for the first 3 minutes and lowest speed for the next 12. (if u're using a stand mixer, u might not do it as long as I did. )
5. Use a hand whisk, whisk in the honey mixture until well combined.
6. Whisk in sifted flour until no lumps of flour are seen.
7. Pour batter into prepared pan and bake for 40mins. (Yes, even with a half portion, u have to bake at almost full time. I got to know this thru Shirley)
8. When cake is done, remove from pan and tear away the side liners. Cool cake thoroughly and keep cake air tight in a tupperware overnight, before cutting, so that cake will be moist.
U know what this cake taste like???? It's like... Ji Dan Gao (鸡蛋糕). Except, it has a slight honey flavour and more bounce due to the bread flour. Quite nice actually. I will attempt this cake again, with pau flour and beating with the mixer all the way.