The first time I tried this cake, I did not line the pan and put too much bread dough that there is no room for me to pour in much of the cake batter. This time the bread portion is still slightly too much so I shall have to reduce it further in my next attempt. I adapted the bread recipe from Mui's kopitiam bun and the spongecake recipe from Sonia of Nasi Lemak Lover's Golden Spongecake and put them together to get this cake bread. The recipe below is enough to fill one 9 x 4" loaf pan and a 6 x 3" loaf pan.
For the bread part, adapted from Mui of my little favourite DIY
Ingredients for overnight sponge dough:
215g high protein or bread flour
125g milk (cold)
2g instant yeast (1/2 teaspoon)
To do:
Add all the ingredients in a mixing bowl, combine all ingredients to a rough dough by hands, the dough is dry and rough. Do not need to knead till pass window pane. Cover with cling film and immediately store in the fridge for overnight. (at least 12 hours)
To prepare the milk bread:
1 quantity of above overnight sponge dough
60g high protein flour
30g cocoa powder
30g egg (1/2 large egg)
4g instant yeast (1/2 teaspoon)
3g fine salt (1/2 teaspoon)
60g sugar (i used 50g)
45g butter (room temperature)
1 Tablespoon milk (cold)
While dough is proofing, prepare the sponge cake.
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Sponge cake from Sonia of Nasi Lemak Lover
Ingredients:
50g butter (salted)
50g cake flour
3 egg yolks (A size)
55g milk
3 egg whites (A size)
50g caster sugar
6g corn starch
Method
1. Prepare a cake pan, don't need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter (at this stage, the batter is thick. Also suggest to transfer this batter to another clean mixing bowl), then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (in three batches) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into the proofed bread dough loaves until fully covering the dough and bake at pre-heated oven at 160C (no fan) for 40 mins at low rack, then cover the top with aluminium foil if the tops are browning and continue to bake for another 20-25 mins.
10. Once baked, leave in pan to cool for 10 minutes before removing from pans and cool completely on rack.
Reference for spongecake : meishilife cookbook, by Sonia aka Nasi Lemak Lover
So there you have it, my version of cake bread, it's delicious! Why don't you try it too!
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY , hosted by Tze of Awayofmind Bakery House.
