Easy Bake Oven

Easy recipes, great results

Low fat sponge cake #2

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So, I’m on the continuing quest to find a good cake recipe to act as a base for my celebration cakes. Today, I went with a recipe from a friend. Strangely enough, it comes from a baker from Safeway. But I’m assured that this wasn’t made for the store, but for his personal use. (Not that there’s anything wrong with Safeway baked goods. It’s just that they aren’t exactly known for Asian-style cakes).

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Taste: This one is moist with a light crust on the outside. It is a Chinese-style sponge cake. It’s similar to what you would buy in a Chinese bakery, where they sell it as a paper-lined sponge cake and “gai dan goh”. Or in a Chinese fresh fruit cream cake. If you wish, you can add some vanilla for a nice fragrance. But I generally leave it out if it will be in a filled cake.

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Texture: Definitely sliceable when cool. The texture is just a bit drier than the hot milk sponge cake, which makes it more sliceable. But as you can see, the crumb is also very fine. There are a few tricks to getting the crumb this way. It doesn’t work for me everytime. But when the egg whites are just beaten in the right way, they will produce this nice crumb. It stays moist when well wrapped in plastic wrap or a cake case. Let me know if you would like to know how I beat the meringue. Although it’s a pretty forgiving recipe.

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July 17, 2007 Posted by | Asian dessert, Cake, Low fat | 6 Comments

Water chestnut pudding cake

Something nice and cool that doesn’t require an oven. In this mini-heat wave that we’re having here, temperatures are supposed to go up to 37C inland! Crazy! Not wanting to turn on the oven, I made this cooling water chestnut cake. Nice, crunchy and sweet, it’s the perfect treat to cool off (if you’re like me, and don’t have an ice cream maker that is.)

Result: It’s kinda like a slice of jello, but a bit chewier and less sweet. The crunch of the ample chestnuts gives just the right crunch and sweetness. And if you believe in TCM, then water chestnuts have a cooling effect on the internal body as well. So you get a therapeutic bonus!

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July 11, 2007 Posted by | Asian dessert | 1 Comment