After researching, many known this cake as sponge cake. Thus I shall call it Old Skool Sponge Cake as the texture is more towards that.
Findings: This cake is light and fluffy and the color is beautiful. I am not sure it is because I used new born eggs as the yolk color is really intense or it is because of the high volume of egg yolks used.
This is a small cake so we are not concern about the health issue. After all, we only live once and it is alright to indulge ourselves once a while.
I only increased the vanilla as I was worried about the eggy taste.
Unfortunately, my cake was not well baked as I did not get that smooth top as LA's. Mine turned crinkly.
Nevertheless, this recipe is a keeper!
What you need:
120g egg yolks (approx 6)
32g egg white (approx 1)50g caster sugar
37g cake flour
5g milk powder
55g butter, melted
1 tbp vanilla extract
Method:Preheat oven to 180°C. Lined and greased a 6” pan.Sieve dry ingredients and set aside
Whisk yolks, white and sugar till very thick and fluffy. Need to pass the ribbon test.Add in vanilla extract. Sieve in dry ingredients. Lastly fold melted butter into the batter. Pour into prepared pan and bake for 20-25 min. Check cake is cooked by inserting skewer, if it comes out clean it is ready.Remove and cool in rack a little before removing from mold to cool completely.
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