I was looking at what to bake and finally decide on a Zebra cake to realise that I did not have ovalette in stock (I dun usually use that). I’ve read many good reviews on this Clear Water Sponge Cake (which water is not any part of the ingredient), the name probably came about for the lightness of the cake texture.
And the sponge cake is really good! Despite baking for about 14 pieces, Mum was chiding me why I didn’t bake more! The texture is light yet moist and so appetising that you can easily have 3 at a go. I added some Yuzu for flavour and when the baking time is up, I left it in the oven for another 10 mins with the doors half open to let it cool before bringing them directly out to room temperature so somehow the cake din shrink as much.
The original recipe is from here
Part A –
3 egg yolks
1 whole egg
50gm corn oil
1 tbsp Yuzu Paste (Optional)
Part B –
50g cake flour or top flour
Part C –
3 egg whites
Part D –
50g caster sugar
1. Beat (A) till well mixed.
2. Sift in (B) and mix well.
3. Whisk (C) egg whites till frothy and add in (D) sugar, till stiff peak stage.
4. Bring out 1/3 of the egg white to the egg yolk/flour mixture and fold in lightly.
5a. If you’re using a KA mixer, I added 1/3 mixture in step 4 back to the egg white mixture and using the balloon whisk on the “stir” or lowest speed to combine for 5 secs. Repeat the above step for another 2 times.
5b. You could fold in the mixture manually in another 2 rounds.
6. Spoon mixture to about 60% full.
7. Bake at 170 degrees for 18-20 mins.