egg sponge cake

egg sponge cake

This is the best result I have so far from my Bosch oven. I love egg sponge cakes!

Egg sponge cake

Egg yolk mixture

  • 3 egg yolks
  • 1 egg
  • 30 grams caster sugar
  • 1/2 tsp vanilla paste
  • 3 grams salt
  • 25 grams oil
  • 35 grams milk
  • 65 – 80 grams cake flour (depends on how dense you like)

Egg white mixture

  • 3 egg whites
  • 30 grams caster sugar
  1. Grease the sides and bottom a 6 x 3 inch round cake pan. Line the bottom of the pan. Prepare a slightly larger pan for water bath baking. Preheat oven to 150C bottom heating only.
  2. Whisk egg yolks and egg with caster sugar until sugar is dissolved. Add in vanilla paste and salt and whisk well.
  3. Add in oil and mix well.
  4. Add in milk and mix well.
  5. Sift in cake flour and mix well.
  6. Whisk egg whites with caster sugar until stiff peaks.
  7. Add 1/3 portion of meringue to egg yolk mixture. Mix well.
  8. Fold in gently for the rest of the meringue in 2 portions.
  9. Bake for 1 hour.
  10. Switch to top and bottom heating at 150 C and bake for 5 minutes to brown the top nicely.
  11. When cake is done, carefully remove from the oven and tap cake pan on heatproof counter or wooden chopping board a few times to prevent excessive shrinkage of the cake.
  12. Cool completely before removing from cake pan and slicing.

purple sweet potato butter cake

Purple sweet potato butter cake

This is an amazingly soft and moist butter cake, made with coconut milk. The smell is divine and you really cannot stop at 1 slice. 🙂

Purple sweet potato butter cake (adapted from Honey Bee Sweets)


  • 180 grams steamed and mashed purple sweet potato
  • 95 grams coconut milk
  • 6  egg yolks
  • 65 grams caster sugar
  • 250 grams unsalted butter, softened
  • 1/2 tsp salt
  • 250 grams cake flour
  • 6 egg whites
  • 115 grams caster sugar



  • 120 grams steamed and mashed purple sweet potato
  • 72 grams coconut milk
  1. Line a 8 by 8 inches pan with baking paper.
  2. Mix 180 grams mashed sweet potato with 95 grams coconut milk.
  3. Cream egg yolks with sugar until lighter in color.
  4. Add in butter and salt. Mix well.
  5. Add in sweet potato mixture. Mix well.
  6. Add in cake flour. Mix well.
  7. Whisk egg whites with caster sugar until stiff peaks.
  8. Fold in meringue to egg yolk mixture in 3 additions.
  9. For topping, mix both ingredients well. Dollop over the top of the cake and using a skewer, swirl to get a nice pattern.
  10. Bake in water bath at 155 C for 70-75 minutes.


Purple sweet potato butter cake1

cinnamon buns

cinnamon buns

These cinnamon buns are soft and moist and stay that way for up to 3 days. I kneaded the dough using the Zojirushi breadmaker BB-KWQ10. The overnight proof is for developing more flavor.

Cinnamon buns (makes 6 large buns)


  • 50 grams bread flour
  • 20 ml water
  • 1 gram yeast
  1. Mix all ingredients in a small bowl. Proof for 1 1/2 – 2 hours. Store in fridge for later use. Best made a day or two earlier.


  • 25 grams unsweetened soya milk
  • 125 grams bread flour
  1. Mix all ingredients in a pan. Heat over low fire and cook until thickened. Scrape into a bowl and cover with cling wrap. Store in the fridge for later use.

Main dough

  • 250 grams bread flour
  • 15 grams milk powder
  • 75 grams tangzhong
  • 40 grams sugar
  • 3/4 tsp salt
  • 3 grams yeast
  • 1 egg
  • 80ml unsweetened soya milk
  • All the sponge
  • 40 grams unsalted butter


  • 40 grams unsalted butter
  • 50 grams coconut flower sugar
  • 1 tbsp ground cinnamon (1 1/2 tbsp if you like more cinnamon flavor)
  1. Line a 6 cavities large muffin pan with cases.
  2. Place all the ingredients for the main dough in the order above in the bread machine. Knead for 10 minutes, scrape down the sides, rest for 15 minutes, then knead for 15 minutes. Allow to rise for 1 hour.
  3. Scrape dough onto floured work top. Gently roll the dough to 40 cm long by 24 cm wide. Spread filling evenly. Slice into 2 lengthwise. Flip one piece over the other. Slice into 2 cm width. This will give you 6 long strips.
  4. Wind a strip around index and middle finger. Place the end between fingers and gently pull downwards to tuck in. Place on prepared muffin cases. Cover with another muffin pan and place in fridge overnight.
  5. 1 hour before baking, take the buns out of the fridge. Proof until doubled in size and bake in 190 C oven for 15 minutes or until internal temperature reads 200 Fahrenheit.