Vanilla Butter Sponge cake

Ingredients:

4 egg yolks (Large about 65g)

50g superfine flour, sifted (1/3 cup + 1T)

50 g full cream milk (50ml)

1 tsp pure vanilla extract

20g vegetable oil (20ml)

20g butter (1.4 T)

pinch of salt (omit if using salted butter)

4 egg whites

40g castor sugar (1/3 cup)

1/8 tsp cream of tartar

Utentil: 6″ round pan, line bottom with baking paper (can use a square pan for shorter cake)

Baking temp/time: 150C/50 mins. Oven preheated to 160C then lowered to 150C when cake is
in.

Instructions:-

1. In a bowl, mix together the yolks, salt, vanilla extract and milk.

2. Heat up the oil and butter until small bubbles appears then remove from heat and
immediately pour in the flour and stir into a smooth paste. Transfer into a mixing bowl.

3. Add the egg yolks and milk to the mixture and stir until smooth and flowy.

4. In a stand mixer, whisk the egg whites until frothy before adding the cream of tartar. Continue
beating until fine foams before adding sugar gradually and beat till firm peaks.

5. Take 1/3 of the meringue and mix into the yolk batter, stirring with a hand whisk until
combined. Add another 1/3 portion and mix until combined before adding the final 1/3 and then
switch to spatula to scoop the batter from bottom and fold up on to the batter until no more
yolk batter is visible.

6. Pour into prepared pan, shake the pan from side to side to even out the top and bake in a
water bath at 150C for 50 minutes or until cooked. Time and temperature is indicative only.

7. Removed from oven and cool for a while before unmoulding and peel off the paper before
inverting back up.

If the bottom and sides are still damp, put back on silpat or baking paper and bake for a further
2-3 minutes on very low heat (120C).

3 Egg Sponge Cake

ingredients

1 tablespoon butter

1/2 cup milk

3 eggs, separated

1/2 cup sugar

1 1/2 teaspoon cream of tartar

1 pinch salt

1 cup sifted all-purpose flour

1 teaspoon baking soda

directions

Preheat the oven to 375 degrees F. Line an 8-inch sponge cake pan with parchment paper.

Combine the butter and milk together in a saucepan over medium heat. Cook, stirring, until the
butter melts. Remove from the heat and set aside.

In a mixing bowl, add the egg whites and beat with an electric mixer until stiff peaks form. Add
the yolks and continue to beat. With the mixer running, slowly pour in the sugar and mix until
incorporated. Fold in the cream of tartar, salt, and flour.

Add the baking soda to the milk mixture and stir well then fold into the batter. Pour the batter
into the prepared pan. Place in the oven and bake at 375 degrees F for 30 minutes or until the
cake springs back when touched.

Remove from the oven and let cool for 5 minutes in the pan then turn out onto a cooling rack.

Cream of Tartar = Kaliumbitartrat, nicht „Weinsteinbackpulver“ !!

Japanese Cheesecake
Ingredients:

250g cream cheese (1 block)

5 egg yolks (use 65-70g eggs)

60g butter (can reduce to 50g)

70g castor sugar

100g full cream milk

1 Tbsp lemon juice

60g cake flour (I have tried plain flour too and it still works)

20g cornflour

1/4 tsp salt

5 egg whites

1/4 tsp cream of tartar or substitute with 1 tsp lemon juice from above

70g castor sugar

Method:

1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar and butter till smooth on a double boiler.
Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of
the ingredients. By the time I am done, the cheese and butter would have been soft and easier
to whisk.)

4. Add cold milk and whisk until combined. The cold milk helps to cool down the mixture enough
to enable you to add in the yolks without cooking them!
5. Add egg yolks one at a time and whisk until smooth.

6. Add salt, lemon juice and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside. (Most times I just used the
same whisk to blend it in.)

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and beat at medium speed till bubbles become very small but still visible.

10. Gradually add sugar and beat till very glossy soft peaks. Use medium speed to avoid over
beating.

11. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same handwhisk) until
combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk
for a spatula to gently fold until smooth and no streaks of meringue is visible.

12. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

13. Bake in a waterbath at 160C (no fan) for 1 hr 10 minutes. Test by pressing lightly on the
surface, if still soft and did not spring back, bake another 5-10 minutes.

14. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-
stick pan, peel off the lining paper and invert it back on to a rack to cool.