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

savarin cake


This is naked savarin cake. 🙂

I’ve always been fascinated with cakes made with yeast as the rising agent. It just adds a different flavor to the cake. To me, the cake smells so good!

This cake was shown in The Great British Bake Off, as a technical challenge as well as chosen by contenders to bake as a show-stopper challenge. It’s not difficult to make, but I imagine when under pressure, what seems easy at home can be quite different during competition.

Savarin cake (adapted from BBC – Paul Hollywood)


  • 175 grams all-purpose flour
  • 50 grams caster sugar
  • 5 grams instant yeast
  • 1/4 tsp salt
  • 1 1/2 tbsp milk
  • 3 eggs
  • 90 grams unsalted butter, cubed and at room temperature
  • zest from 1/2 orange
  • zest from 1/2 lemon


  • 75 grams caster sugar
  • 75 ml water
  • 50 ml Grand Marnier
  • juice from 1/2 lemon
  1. Mix flour, sugar and yeast in a bowl. Set aside.
  2. Mix salt, milk and egg in a jug.
  3. Add wet mixture into the dry ingredients. Lightly mix until combined.
  4. Add in butter and beat until smooth.
  5. Fold in orange and lemon zest.
  6. Cover and proof for 1 hour.
  7. Grease a savarin cake tin or 6 cup bundt pan well.
  8. Scrape batter into prepared tin.
  9. Cover and proof for 45 minutes.
  10. Preheat oven to 180 C (170 C if pan is dark colored).
  11. Bake for 20 minutes.
  12. 5 minutes before the cake is ready, make the syrup by mixing everything except lemon juice in a saucepan and simmering for 2 minutes. Add in lemon juice and stir well.
  13. Once cake is ready, remove from oven and poke holes all over the cake as it is hot. Slowly pour the hot syrup on the cake. Set aside to cool for 10 minutes, then turn out the cake on a plate and let cool completely before slicing.

The smell and taste is amazing. The texture is interesting and inside looks like soft cake with slightly bigger holes than usual.