Marble Butter Sponge Cake (Tang Mian Method)

Wednesday, 29 October 2014

Tàng, 烫: scald.

Miàn, 面: flour.

Tang mian is roux, made by cooking flour in bubbling hot butter.

Tang mian cake has the fluffiness of chiffon cake and the butteriness of butter cake. It has the best of two cake worlds but that's not all. It is smooth, smoother than chiffon or butter cake could ever be.

Some people call tang mian "cooked dough" instead of "roux". And the cake is sometimes called "黄金蛋糕" or "golden sponge cake". Hey, a rose by any other name . . . .

Mixing bubbling hot butter with flour intensifies the butter aroma significantly. If butter were just melted and added to the batter, or it's just beaten till fluffy, the cake would taste less buttery. Even beurre noisette isn't as good.

Cooking flour in hot butter makes the cake smooth. Why? Because when flour is coated with fat, it doesn't form gluten when it's mixed with non-fat liquids. No gluten is good news for cakes because gluten has a rough texture. In fact, pure gluten looks quite like sea sponge.

Once the roux is made, it's transferred into a bowl and mixed with cold milk. The milk is absorbed by the starch in the flour, creating a thick paste that's very hot. Unlike gluten which is rough, thickened starch has a smooth texture. That's why tang mian cake is smoother than other types of cake (when it's done right).

After the edge of the heat cools down, a small amount of egg white is added to the thick paste. When this is done is critical to the success of the cake. Why? Because the timing affects the consistency of the starch. If the starch is too thick/thin, the cake won't rise well. If the starch is just right, the cake will be very smooth. You know how good wine feels smooth in the mouth? Hey, cake can be smooth too!

After combining the roux with egg white, along with vanilla extract and salt, I add egg yolks. These are added one at a time so that they are mixed but not emulsified with the starch. The yolk batter mustn't stick to the whisk. Otherwise, it's too thick and the cake is doomed.

The bulk of the egg whites in the recipe are whisked, separately with sugar and cream of tartar, till firm peak stage.

If the batter is bubbly after whisked egg whites are added to the yolk mixture, it's too thin. Thin batter allows air bubbles to escape easily, so the cake won't rise well. It also allows air bubbles to expand easily when heated, so the cake will be pockmarked.

The batter is poured into the cake pan, slowly and from about 30 cm high. This releases big air bubbles in the batter, so the crumb will be fine and smooth.

If the batter falls in clumps when it's poured, it's too thick. Big air bubbles remain trapped in the batter, turning into unsightly holes in the cake when the baking is done. If the batter is too thick to rise well, the cake will be short and dense.

What makes the batter too thick? The roux is too hot when egg white is added, or the meringue is overwhisked. And vice versa would make the batter too thin.

After baking, the cake must be inverted whilst it's cooling down. If it's underbaked, it'll fall out of the pan and you can wave goodbye to its fluffiness. If the cake is overbaked, it'll be too dry. When the cake is baked just right, it's delightfully moist and fluffy . . . . Oh hang on . . . I think there's someone at the door.

Knock, knock! Who's there? Tang mian! Tang mian who? Timing is everything!

Want to get the timing right so that your cake is fluffy, moist, smooth and buttery? Here's how:



MARBLE BUTTER SPONGE CAKE (TANG MIAN METHOD)
(Recipe for one 18 cm cake)

60 g unsalted butter
45 g cake flour
30 g full-fat milk, cold
20 g egg white
1 tsp vanilla extract
1/16 tsp salt
45 g egg yolks

105 g egg whites
1/16 tsp cream of tartar
50 g castor sugar

1. Preheat oven to 160°C. Measure and prep ingredients as detailed above. Line bottom of 18 x 6 cm round cake pan with 2 layers of parchment paper.

2. Cook butter over medium-low heat, stirring with whisk, till just bubbling thoroughly. Turn off heat. (If your stove is electric, remove pan from stove.)

3. Add cake flour to butter. Stir till smooth. Transfer into mixing bowl with scraper. Add milk. Mix vigorously with whisk till just combined.

4. Feel sides of bowl, which should be very hot. Wait till edge of heat eases, about 30 seconds. Add vanilla extract, salt and 20 g egg white. Whisk till combined. Add egg yolks in 3 batches. Whisk till combined after each addition.

5. Whisk 105 g egg whites on medium-low speed till frothy. Add cream of tartar. Whisk till thick foam forms. Gradually add castor sugar, still whisking. Continue to whisk till soft peak stage. Reduce speed to low. Whisk till firm peak stage (i.e. peak is hooked).

6. Yolk mixture is now slightly bubbly. Stir with whisk to remove bubbles. Add egg whites in 3 batches. Mix with whisk till almost even after each addition. Scrape down and fold with spatula till just even, banging mixing bowl against worktop 2-3 times.

7. Transfer 20 g batter into small bowl. Add 1 tsp cocoa powder. Mix thoroughly.

8. Pour remaining batter into cake pan in 3 batches, slowly and from 30 cm high. After each batch, dot with cocoa batter and drag sharp end of skewer through dots. Jiggle batter till level, tapping pan against worktop 3-4 times.

9. Bake cake in bottom of oven till batter doesn't jiggle when shaken, 22-23 minutes. Move pan to lower-middle shelf. Increase temperature to 180°C. Bake till middle of cake doesn't make squishing sound when pressed, about 10-12 minutes.

10. Remove cake from oven. Leave on wire rack, inverted, till cool. Knock sides of pan till cake is loosened. Invert and remove pan. Invert cake right way up. Cut and serve.

196 comments:

vita said...

Hi KT, I saw on the last video, you made one with the square pan. Can I know about the size of the pan, thanks!

Jonathan livingstone said...

So.. beautiful cake and video. Whenever I got the message from YouTube that you've got your new video uploaded, I am so happy!(I can not explain it in words!)
These days, studing and practicing your recipe is my best pleasure♡ You make me keep going on my life!
Thanks you♡♡♡

pav said...

Brilliant!

Jonathan livingstone said...

I think KT uses that baking pan very often.
Nothing can be got without effort.
She already gives us enough information in her blog.
Search and find actively.
Or If you want to bake cake in sqare pan, you can calculate and adjust the amount of ingredients, and fit them in your square pan.

onefineday said...

Look at that texture... wow... perfection!

josephine said...

hi kt, if we have more chocolate mix like maybe double the amount you had, would it affect the cake?

vita said...

oh ok, thanks for the info! :)

Candy said...

Hi KT, i've just tried making this for my mum who loves butter cake. Everything went well but the cake came out with a few mini cracks and it deflate to half the original height after it cooled down (it did not fall out of the cake tin when inverted. It also raised to the same height as yours while in the oven). Able to

Jeisson Ramirez said...

hi KT, regards from Ecuador, south america.
failure cake..! I made this recipe but after the cake fell!
I made the same process, the same amount.. look this picture.
why this failure in the recipe..?

Alice said...

Hi KT, do you know how to make tiramisu and mousse cake? I looking the best cake of this two, also wishing to see your recipe... I know u can make this two cake very well in the end, waiting for your video soon, I am your big fan of your video. Lv u!

pav said...

Can I use low fat milk?

Jeisson Ramirez said...

other question KT:
In my country I not found castor sugar, the difference into the normal sugar and castor sugar is little, now, If I put more sugar in the egg white the merengue will very strong and the air not will free easy into the cake.
I think that is little sugar in this recipe, how can put more sugar..? at what moment?
i await your response, regards.!

Jeisson Ramirez said...

attempt 2 fail..!!!

Jeisson Ramirez said...

fail for 2 times.. what´s up..??

Jeisson Ramirez said...

look at it

jenny oey said...

I think you need to use baking powder in York egg mixture.

jenny oey said...

this is mine KT
anyway thank you so much. this is not so beautiful as yours.

jenny oey said...

this is mine Kt. thx anyway

jenny oey said...

I cant post my cake here I don't know why

Jeisson Ramirez said...

hi, thanks for your response.. KT not respond.. very bad.! and yes, i think that i need baking powder, I think that the flour that use KT contains baking powder.. I think that is impossible that a cake with butter can go up only with beating egg whites.. with oil yes, but with butter not.

Fanny said...

I made this cake a few days ago. But my cake tastes bitter, I don't know why. I already follow the recipe. Need some info please.

Emma said...

Ya, follow the recipe except that I used low fat milk. The cake go down immediately after I remove it out from the oven when I move the tray from the bottom to the middle of the oven as only hv one tray. It turned out soft and flat. Taste ok.

Chippy said...

thanks for the recipe, KT ;) I have a problem. My oven is very small, so i cannot move the pan to lower middle shelf and bake it at 180C. Can i bake it at 160 for a few more time? Thanks a lot :d

Fanny said...

Hi KT, is your cake flour with baking powder or not?

Thanks a lot :)

Mona said...

I think you bang down the pan so many time.. it could be deflated ..

Jeisson Ramirez said...

hi, thanks for your comment. I made this recipe for 2 times and the 2 times fail.. however I made this recipe and I put more flour and baking powder and the result was good. with the method of TK fail.. only with the egg whites and not use baking powder this recipe not work.

KT said...

1. The bottom and sides of my cake aren't brown but yours are. Your oven temperature was too high.
2. Your cake is still wet inside. Did you test the cake before removing it from the oven?
3. Because your cake is wet inside, it's too soft. That's why the top collapses and forms a crater.
4. The sides of your cake aren't marbled at all. If your white batter had
the right consistency, the brown batter would have flowed to the sides. Instead, it sits in the middle because the white batter is too thick. In both my write-up and video, I warn that the cake will fail if the
batter's consistency is wrong.
5. For your third cake, I presume baking powder is added to butter
along with flour. If that's correct, the baking powder is activated when
it hits the hot butter. When it's heated the second time, in the oven,
there's no leavening power left. So what's the baking powder for?
6. Adding more flour without increasing leavening, fat or sugar makes your cake denser, harder and drier. Your recipe works only if you like dense, hard and dry cakes.
7. I am KT, not "TK". There's meringue in my recipe, not "merengue". Careless much? I wouldn't trust you to measure the ingredients correctly. Once the measurements are wrong, all bets are off.
8. Your English is crap. Do you understand the instructions?
9. I presume your camera has autofocus. But you manage to take photos that are out of focus. Idiot proof cameras, like my recipe, obviously set the bar too high.

Igusti Ayu Dewi said...

Stupendous!
Btw, have you heard this cake called Lapis Surabaya? It uses 30 egg yolks to create a smooth, melt in your mouth cake. With your skill, I am hoping that one day you will recreate (teach us the technique) this cake with less amount of egg yolk with the same result.

nora sha said...

Hi KT,
I just tried it and the result was disappointing me. I follow exactly same as yours on youtube channel and this was mine. The worst is today is my birthday and I celebrate myself with the FAIL cake!

KT said...

Your cake pan is wrong. Your oven temperature is wrong. The consistency of your batter is wrong. You did not test the cake before removing it from the oven. Everything that can be wrong is wrong. Get a dictionary. You need to learn what "follow exactly" means.

nora sha said...

I did, I did, I did exactly as yours except the tin! You get me wrong dear. I'll redo it again with the same tin as yours.

n.a.arat said...

I respect you and your cake too. But it's not nice to you the sentence No. 8

Tam Dang said...

Normally less or more than one month there's one new recipe updated into kitchentigress blog! I'm checking at least twice per day to looking for news from you!!! ;) ;) , love all your cake recipes!

Guest1 said...

She is asking politely and only needed the size of the pan. Very rude!!

KT said...

What's rude about telling vita how to fish instead of giving her one?

ALICE T said...

Hi KT

Your input on "Feel sides of bowl, which should be very hot. Wait till edge of heat eases, about 30 seconds." Kindly elaborate. Do I need wait until milk and butter content is lukewarm or cool to touch before adding the egg whites?

KT said...

http://idioms.thefreedictionary.com/take+the+edge+off
The mixture is ready when you can put your finger in it for 3-4 seconds before going "Aaaaargh!"

ALICE T said...

Good morning KT. Tks for your prompt and invaluable info. Will try baking again.
Kudos to your recipes!!

Fanny said...

Is this quite successful? I think it's not as tall as yours. But ithe cake tastes very delicious :D

Adeline said...

I've not tried your recipes but will do soon. It just made my day reading your blog and the comments!! You are so bloody funny!! I've lost count the number of times I've laughed out loud.
I'll admit now first.. If my cake didn't turn out its my fault!

Carol said...

It's such just an enjoyment just by watching the videos! I can't wait to make the cakes following your recipe, I have been an amateur of baking and I love it! Thank you for sharing your knowledge of baking with us! Love!

Cheng Cheng Ng said...

Hi thanks for sharing, I have some questions to clarify :
1) can I use plain flour instead of cake flour?
2) oven heat is top and bottom ?
3) salted butter ok ?

Nee said...

I m using super fine flour,is it same with cake flour as in your recipe?
I try your recipe today but de cake come out thin and not as your have thickness about 2-3inch height. Any problem to de cake or maybe is the flour problem,pls comment.

Veronica Roodt said...

Your oven was most likely too hot. If your oven is too hot the sides "stick" to the pan and the middle continues to rise. I suggest maybe dropping the temperatures you used by about 10*C.
Hope that helps! Good luck!

Veronica Roodt said...

You over-mixed the egg whites so they collapsed when you started the cooking process. When people say fold they mean FOLD, do not mix.

Veronica Roodt said...

Sifting incorparates air into the mixture making it "fluffier" and also lessens the chances of course crumbs. You probably skipped the sifting step, if you didn't then I suggest sifting it a couple more times next time!

Veronica Roodt said...

That has to do with moisture. It's unavoidable if you put it in the fridge or store the cake incorrectly.
Try the following:
1) Store the cake in an air tight container
2) Prefereably consume the cake on the day it's made
3) Store it in a cool area that is not in the fridge.

Veronica Roodt said...

Your cake cooled down too quickly. It's a common problem for this type of cake. Try leaving it in the oven (while off) with the oven door slightly open.

Brown said...

Your cake recipes is amazing. I don't have a small cake pan like you. But the result of it was great, very soft. Thanks a lot. You are amazing.

Zzmbergmom said...

KT, i just tried ur recipe and it was a hit with my family. Thanks! We all love it so much.

Amy Ho Geok Mui said...

Hihi.. may I know where to get the electric hand held whisk

ThankThank

Amy Ho Geok Mui said...

Hihi. .. where an I get the hand held whisk that u always use ? Any brand to rdcommend

JF said...

I think what avery meant was flour instead of flower.

Cinta said...

Hi, can i use matcha latte powder? The matcha that has already been mixed with sugar and cremer. Pure matcha is expensive here >,<

Jayne Sim said...

can wheat flour be substitute with tapioca flour?

Michelle said...

Hi KT, beside corn oil is there any other oil is can use? Canola Oil?

Alice said...

Hi KT
I made once, my husband love it so much, thanks to you!
Wish you happy new year 2015!!!! Hope to see more video of your recipe, like tiramisu/ mousse cake and birthday cake cming up next year....
All the best to you! Thank you.

Tam Dang said...

Happy New Year! Wish you and your family all the best!

Rasha Muhsin said...

Thanks 4 this recipe &happy new year.can I use normal sugar because the castor suger isn't available.

KT said...

Thanks, Tam Dang. Happy 2015!

KT said...

Hi Alice, happy new year to you too.

KT said...

Happy New Year, Rasha Muhsin.

SalTatt said...

Hi KT, thank you so much for posting this recipe. I love your precision and your expertise, the background info you gave for this recipe was really helpful to me as I've never used matcha before in baking. I've just baked the cake and it's come out great - can't wait to share it with my family tomorrow. Will definitely be back to your blog to try some more recipes x

orchidfan said...

I love your videos, your detailed and exact techniques, your classical music and your edgy FAQs. You are my new favorite baking blog, and my initials are also KT! Very happy to have discovered you.

Faith said...

Hi can i enquire where can i get the cream of tartar?

Trish said...

Made this cake today. My oh my... Cannot stop eating this cake because it is very moreish.... Thank you for the recipe KT

Lily Ang said...

Hi KT,
Have tried this superb recipe and it is so yummy, thank you so much for sharing.

KT said...

Very, very nice. I am impressed.

Jinny said...

Made this fussy cake the 4th time and finally it looked somewhere there!! This time I reduced my oven temperature much more than the recipe required, handbeat meringue till stiffer than previous attempts. But still not perfect. Sad.

Jinny said...

This is my cake pic

KT said...

What temperature did you use? How long was the cake baked?

KT said...

1. There is a yellow patch in the middle of your cake. You did not mix the batter evenly.
2. The middle of the cake has more yolks and flour, so it has more structural support than the sides. That's why the sides have collapsed but the middle is OK.
3. How brown the cake is depends on the colour of the sugar. Sugar needs at least 160C to brown. 130C simply isn't hot enough. Your oven temperature wasn't accurate and you didn't use an oven thermometer. The blue thumbnail above links to "Cake Dos and Don'ts", which explains why an oven thermometer is necessary.
4. Everything you need to do to get the cake right is in the post. Why do you want to "improvise"?

Grace Foo said...

Hi KT,
May I know how long should bake the cake if I increase the ingredients to fit 9 inches cake pan?

Jj8331 said...


1/16 tsp cream of tartar?
The egg is weight by gm.? Can i take egg by 1 or 2 or 3.
Please advice thanks! Your cake look so nice.

KT said...

You are welcome, Noy.

Tpham said...

Hi KT, I watched many tutorials and recipes of making Greentea cake and I decided to try yours because u mentioned how urs is different from others (soft and fluffy). Its very helpful and nice of u when you share the recipe and also the result how the cake will be turned out. We (beginning cake makers) then could have a sense if we made it right or not. My first time and its wonderful. Cake is not dry but soft and yummy. Still I do not have heavy whipped cream so I didnt do that part. I will try it next time. Thanks alot for spending time cooking, baking and sharing with us. Love u :)

KT said...

Why would chilled eggs make the bottom of the cake soggy?

Keirra Lynn said...

Could you enlighten me anyway please? Thanks. =)

KT said...

I could but I wouldn't. I don't give advice on substitution of ingredients.

Sharon said...

Hi KT,
Thank you for sharing this wonderful recipe! So far I've tried this recipe and the Castella cake, both my girls loved them so much! My elder daughter never likes cake in her past 6 years, and now she always ask for homemade cake (only). It is very encouraging to me.

After my 3rd try of baking this marble cake, it looked somewhere there. Though it didn't rise as well as the picture you posted, I'm happy with this result already because it is so yummy! My girls raised 2 thumbs up after trying a first bite. Thank you again for your time in recording the video in detailed step-by-step, with wonderful background music too! Watching your video clips are so enjoyable! :-)
Cheers,
Sharon

Sharon said...

Tried to post my picture but failed. Here it is!

Goodyblogger said...

Thanks for the info on how the custard works! I always assumed it was the sugar too.
I grew up in portugal, eating these at break time at school. Finally plucked up courage to have a go at making them! Check out my version at https://goodyblogger.wordpress.com/2015/01/14/pasteis-de-nata-on-the-way-to-perfection/
:)

Sharmaine said...

Hi kitchentigress,

Can you please tell me how long these cookies will be able to keep for before they go off? Is it somewhere like 2 days or a week? Thanks for the recipe by the way.

KT said...

Hi Sharmaine, 1 week is OK. Must be airtight, of course. Refrigerate if weather is humid.

ManganTayun said...

Just made this and and failed somewhat. Followed the recipe to the tee except for the 7" cake pan which I did not have so I used an 8". My cake did not rise although it is somewhat fluffy and edible. I'm an avid baker and made many chiffon cakes but this one stumped me. Will have to try again and perhaps watch the egg whites' stiffness carefully. Also, the whole premise is to cook the flour in butter but the instructions say to remove butter from heat and add flour?

Sake Soju said...

Thank you for sharing this and the video. I followed all instructions , ingredients, etc and the cake is really soft and fluffy! First attempt! I didn't whip the cream but just cut and ate the cake on its own. This is my first time trying your recipe and I must try others! *thumbs up*

KT said...

Get a dictionary. Look up "cook".

KT said...

You've attempted two of the fussiest cake recipes on my blog. You are brave.

fanny said...

Hi KT, i try your recipe. The cakes tastes nice, so soft. But my bottom and side of cake is wet, it's just fine or i make a mistake? Maybe you can give an advise.
Thanks for ur recipe. Can't wait to try it again :D

fanny said...

sorry for broken english, hope you understand what i mean :D

Khánh Hoàng said...

can i use frozen cupcake tray instead of the pastry shell :D

nainai said...

hi! made the cake today it have a great color from the outside but its very deflated, can i know why ?

yp said...

Hi KT, can i ask cake flour & self raising flour is it same? pls advice

WIlly71 said...

Hi KT, just want to say I'm really amazed with your cakes and how simple you make it seem to be. My mum went for some baking course by some big chef and was told she most absolutely need expensive mixers and ovens in order to bake successfully. Hence I've always felt intimidated about baking. It is so liberating to see what fabulous cakes you bake with just a hand blender single balloon whisk. It gives me courage to try baking my first real cake with my limited equipments. Keep up your good work!

WIlly said...

Baked the first real cake in my life! SUCCESS! Thank you!!! :)

KT said...

The colour, texture and height all look good. Congratulations, Wllly!

Emily Nguyen said...

Do you have the measurements for this in measuring cups instead of grams? It would really help. Thank you!

bren said...

No, they are different

Aoi Sora said...

Check her blog about Cake FAQ and you will find the answer.

Aoi Sora said...

The reason why she does not use those kinds of measurements is because they are just not accurate.

Aoi Sora said...

This may answer your question: http://kitchentigress.blogspot.sg/2013/12/cake-faq.html

Cindy said...

Hi kt,
Can I check what effect does the pouring of batter slowly from 30 cm high has on the cake?
Also, do I need to adjust temperature if my cake pan is darker?
Cake is in the oven now. Hopefully it works.

Cindy said...

This is mine. Didn't rise as much. Is it because I didn't pour batter frm 30 cm high? Please advise.
Also, can I add more sugar cuz I find it not sweet enuff for me?

WIlly said...

Thank you, KT! Hope to try another cake soon :) Any recommendation as to which other cake will not be too difficult for a beginner? I only have 2 round tins, 17 cm and 20 cm.

Inlovewithyourrecipes said...

Hi kt,
We do not take butter. Can I substitute it with oil for the kaya? Thanks

Wx said...

Hi,If I use a convection oven, do I have to rotate the oven too?

KT said...

You want to rotate a 250C oven? Are you a monk from Shaolin?

Wx said...

Sorry, I mean rotate the shells. By the way, after preheating the oven @ 250C do I have to lower down the temperature?

KT said...

WHAT DOES THE FUCKING RECIPE SAY?

Peter said...

Hello KT,

thank you very much for the recipe ! I'm not a experienced baker. My eyes and my patience seem to be getting worse as I get older.

Can you tell me which temperature has the mixture - at the moment the custard mixture is "thick enough to coat pot thinly (..)" ? With the infomation I could use a candy thermometer.



Best regards, Peter

Lotje08 said...

Hello KT, nice to meet you, I am from Holland. I have a problem with castor sugar so can I use Cane suger in all off your cakes? Thanks and have a nice day, Lotje.

LuBear said...

This is something new to me, so defo will try to bake this cake...:)

LuBear said...

Hi Lotje , je kan gewoon witte basterdsuiker gebruiken, bij principe het is gewoon hetzelfde met caster/castor sugar.

Lotje08 said...

Thanks LuBear, but Cane Sugar is unrefined, that's something else then "witte basterdsuiker" .

Lotje08 said...

This is Cane Sugar.

KT said...

Sorry, I don't have the custard's temperature.

junie said...

Hi, is the thickened cream pic above same as dairy cream?

Phoebe said...

Hi!


May I know what is the function of butter? Would it affect the texture if I wanna keep this dairy free?
Thank you!

loufromlou said...

Can someone tell me what Pandan juice/paste tastes like? I am from US and never heard of it. Thanks!

KT said...

How do you know Ashley's egg whites were overmixed?

Shreya said...

yes yes it is a great idea! there used to be a walnut cake sold at carrefour singapore and it tasted EXACTLY like this, but with walnut bits! soooooooo good

Benzee said...

I have tried your recipe and it came out great. All ingredients are available in Toronto. I used a Wilton flexible liner to desipate the heat and Omega juicer to extract coconut milk and pandan juice.

Rachana said...

Hi KT, I tried this recipe 'Ogura Cake' turns out damn good!! Loved it so much..
One que: I used vanilla essence..
There is smell of eggs from cake.. Can u plz explain y is tht? Is there any measurement for essence too? I may put 8-9drops.

Sake Soju said...

You made it look so easy....but mine failed. 😞. First of all, it was not easy to get fresh coconut milk. I thought those packet ones sold at supermarket (refrigerated ones) may work but it didn't produce the thick layer of cream shown in your video. I just continued ...the dough could not "bind" very well and I baked some . They were too hard, doesn't crumble easily. I only baked half of the total dough. Will need to throw away.... Will try to get that coconut cream right! Must try again!

nadhirah said...

Are you sure only 50g cake flour?

Reena Chang said...

Can I substitute the pandan juice with pandan extract. I'm in USA and I don't know if any places carry pandan leaves.

YL Sminty said...

Hi, KT, I had tried many times , but failed them all so far . Every time it came out pretty much the same that it is sponge in the edge ,it's all brown or even already a bit burnt outside , but it's flat like pancake in the middle and it's all wet . I have been using a 18cm x 6cm non stick cake tin , would that be the problem ? I have taken a picture of my last attempt , any ideas ?


I really would like to bake this case , it tastes really good ...

KT said...

Why is there a space before your commas, full stops and question marks? If you give me a good reason, I'll tell you what's wrong with your cake.

YL Sminty said...

bad habits and not so good English. Do please excuse me.

KT said...

"I have been using a 18cm x 6cm cake tin , would that be the problem ? I have taken a picture of my last attempt , any ideas ?

I really would like to bake this cake , it tastes really good ..."

1) There's still a space before three commas and two question marks. 2) I take back what I said. I don't think there's any point in telling you why your cakes failed. Goodbye.

charlene said...

Screwpine...pandanus amaryllifolius leaves....

Grace of NZ said...

Hi KT,
How are you? I'm back again praising you for your effort in sharing us your to - die for recipes! I made your Vanilla Swiss Roll and I should say the best recipe in this Planet Earth. I shouted with joy when I got it right like yours KT. I'm now gonna try your Butter Cake and I'm sure there will be shouting of excitement and Alleluyas in my humble kitchen. Lol. KT, I'm in love on your cute hand balloon mixer what brand is that may I ask? I'm trying to upload the Swiss roll but I guess it's too big . I want to share to you my lovely swiss roll. Thanks KT take care.

KT said...

Maximum size is 2 MB. Only jpg, png or gif (without animation) files accepted.

Nylh Raf said...

Hello KT! I am very much New to baking and i'm learning a lot from you..this may be a funny question but is it necessary to use self-raising flour?how about just a regular flour?Forgive me for not being so familiar but i hope to hear from you.Thank you!

Tpham said...

Hi KT,
This is the second recipe I made from your blog
and again I love it. My cake didn't rise as high as yours but indeed its fluffy and tastes Yummy. Thank you very much for sharing.

KT said...

You are welcome, Tpham. Thanks for the photos.

Jenny said...

May I know what model of egg beater you use to beat the eggs? Where can buy it?

Jessy said...

Dear KT, your ogura cake looks good. May I know if I want to make the original ogura cake, should I only omit the 70g pineapple juice?
What about the ogura with matcha flavor?

Amy Ho said...

My little girl love this very much. By her saying: I'm a great baker.. Ha.. Thank you very much. KT

JPT said...

HI KT!


I would like to request a recipe of Mai Xiang Bao. It's a yellow steamed bread with yummy sweet filling..pls.pls.pls
Thanks!

SilverOwl said...

Veronica,
Thank you for the advise. SO 👍

Soo said...

Hi KT, may I ask for your advice on my baking problem? I baked my cake on the lower part of the oven at 160C (oven thermometer reading) for 35 minutes, then increased to 180C for the next 10 minutes. I checked that a skewer, inserted right to the bottom, came out clean, the crust was springy when gently pressed and the sides of the cake just slightly contracted from the pan, then I took it out of the oven. I cut it open 3 hours later and took the attached photo. The lower part is underbaked.

I noticed that the lower part of the cake is not uniformly underbaked. Close to the sides of the pan where it is hotter, it was baked alright. I think the centre part of the cake, at the lower section, is not receiving enough heat.

Subsequently I tried baking at 160C for 55 minutes. Also underbaked bottom even though it passed the clean skewer test. Then I tried 180C for 45 minutes. Also passed the clean skewer test and bottom underbaked, but less so.

Should I start the baking at 160C, then switch to 180C earlier (or even 200C?) to bring more heat to the centre? Can you advice me on the baking please? Thanks in advance.

KT said...

Why do you think the problem is caused by the oven temperature?

Soo said...

The dark layer is compact and starchy, which shows it's not cooked properly, hence I think it's caused by oven temperature. What other causes do you think it could be?

KT said...

Uneven mixing.

Evelyn said...

It was bingo for my first try using your recipe, it's excellent : moist, soft, tasty and rises to the occasion.
Ready for my next project pandan chiffon but I Realised u don't have that recipe except the cup cake, how ?

KT said...

You are banned from posting on my blog.

Showing photos right way up is basic courtesy. So is writing like you actually went to school.

macoy macoy said...

Kt what is a good substitute for hun kwee flour? I can't find it here. . .

Soo said...

Success today! I so wanted to be able to make this cake as it is fluffy unlike the usual pound cakes. And I couldn't believe why I keep having the same underbaking problem when so many others could make it work. I put aside my usual stainless steel pan, went to buy an aluminium pan and turns out that was the key to solving my underbaking problem. I'm flabbergasted.

KT said...

Your cake is less crumbly than mine and other readers'. That doesn't matter so long as you like your cake but it is different.

Penny said...

Hi KT, I'm a big fan of yours. I need your advice on how to tackle 3 issues. My cake came out from oven with no crack. Hooray, I was excited 😊. However when I cut into the cake I see
1) holes
2) uneven patches
3) cake doesn't have that fluffy look like yours.

Appreciate your input on what did I do wrong and how to overcome them. This is the 3rd time I have tried this recipe.

Thank you.

Soo said...

Yes mine does look less crumbly than yours. I didn't realise until you pointed out. Why is that so?


I have to say instead of self-raising flour, I used MFM Red Rose flour (9% protein) mixed with baking powder in a 125:5 ratio.


It still tasted soft and fluffy though, much better than the usual pound cakes.

KT said...

Why did you upload five copies of one photo?

Penny said...

Hi KT,
My apologies. I uploaded the pictur and realized it was upside down or wrong position. I thought I have deleted them, obviously it didn't happen. Tried a few times still I got it right.

KT said...

I have deleted your post. You may repost if you wish.

KT said...

Did you weigh your eggs?

mel said...

Saw one blog steal one of yr pic.......

Jim from Denver said...

They seem to whip better. If you forget to take out your eggs, you can place the eggs in warm water for five minutes. They seem to get more volume this way. Also, you want to use a metal or glass bowl, instead of a plastic one. The plastic bowl may have oily residue, and the eggs won't get the right volume.

blondie said...

Yes, I would like to know the US cups too....

Yoj Mossolb said...

My first try. Really good recipe! Thank you!

Karen said...

Hi! I accidentally combined the cornstarch with the caster sugar :$ is it alright if I beat the egg whites into soft peaks whilst adding my now caster sugar-and-cornstarch mixture? Will it have a significant effect if I do?
Thanks!

Zhu Zhu said...

First bake and was a success-light, fluffy and super buttery:D so happy cause my oven doesn't offer no fan option gosh :(. Forgot to take pic before ppls ate it all.
Found that it cooks quicker and brown quicker with fan bake.
also used nonstick pan (dark colour) so the sides browned quickly, as the top rose slightly more than the edges.
Thanks so much KT this is the first cake I have baked that actually rises hehehe.

Zhu Zhu said...

I am a ill bit amused

Zhu Zhu said...

Did it work with rice cooker !!! You can bake in rice cooker? That's amazing.

Vickie said...

How many eggs did you use to get 180 grams of egg whites

IT said...

As KT mentioned before, you just have to weigh the egg whites. Eggs sizes varies. Some eggs are only 45g each and some over 60g each.

Vickie said...

Thank you for the information .

Subject: Re: Comment on Orange Chiffon Cake

cmart234 said...

would you be able to use another citrus fruit like lemon instead of orange?

lailabakes said...

cold eggs do not emulsify properly

Lailabakes said...

My guess that the oven temperature was too low when you put the cake. You need to preheat oven at least 15 minutes before baking. Also your oven may run low. Calibrate by buying an oven thermometer, they are very cheap, and check if the oven is as hot as you set it up. I always use my thermometer to check temperature of oven. Another reason could be the temperature is too high, top cooks too fast before the inside. Basically, check your oven REAL temperature and preheat a while before baking. Hope that helps.

Lailabakes said...

Make sure that your oven is properly heated to the correct temperature
before placing the cake inside; allow the oven enough time to heat up to the
appropriate baking temperature listed in your recipe. You may want to try using
an oven thermometer to double-check the temperature of your oven. If the oven
dial and the thermometer temperatures don’t match, it may be that the oven is
not heating properly. Take care to not open the oven door while the cake is
baking. Doing so allows heat to escape the inside of the oven, and causes the
temperature to fall. Opening the door too much makes it difficult for the oven
to stay as hot as it needs to in order to bake the cake. This can also cause
the cake to not bake properly.

KT said...

KT's marble butter sponge cake:
https://www.youtube.com/watch?v=CRArVXT9NJE

KT said...

KT's pandan kaya cake:
https://www.youtube.com/watch?v=5uK0j9iqPZ8

KT said...

KT's Japanese strawberry shortcake
https://www.youtube.com/watch?v=5ZgNTMusU0w

Azlin Bloor said...

This is a lovely recipe and I see that you have adapted it from another source that you credited. And yet, you left a nasty message on a blog I frequent, accusing the writer of stealing this recipe from you and calling her a thief. She credited you with the recipe, written right at the top. The only thing she did not do was link back, which was a newbie mistake on her part. Some of us take longer to learn the rules and manners of blogging. Surely, it would have been kinder to ask her to link back or even take it down, instead of calling her a thief? When she makes it very clear that she is still learning the recipe and in fact paid you a huge compliment by using yours and succeeding second time around?

Lady Coco Doodle said...

KT, thank you for this wonderful recipe. This is my second attempt making the same cake using your recipe. The outcome is so consistent. Love it!

PO said...

hi! can i use plain flour instead of self raising flour?

Hasanah Atiqah said...

Hi, do you grease your pan when baking the cake? And also do you grease your aluminium foil when you want to assemble?

Novi Ariyunida said...

Lovely cakes 😀 here is mine

Amy Chang said...

Hi Noy,

Francine Tan said...

my didn't turn out fluffy and soft, instead its more dense..i'm not sure what went wrong...would over baked result in that? Is it suppose to rise up? cos it didn't really rise up much..

KT said...

You have posted your photo on the wrong website. Your cake isn't made with my recipe.

manoj said...

Hi KT,
Can I double or triple the recipe? Kindly advice tx

S Yosha said...

Hi KT, just want to thank you for your great recipe! Being a novice baker i learnt how to bake such a delicate cake the hard way. Having tried a couple of different recipes and failed 8 times, i finally nailed it and baked a decent Japanese Soufflé Chessecake from your recipe! Cheers :)

April w said...

Hi KT. tried it and loved it!

lim yan tong said...

Can we use non-stick tin for this type of cake?

Cindy said...

Hi KT, is your oven fan forced? Just trying to determine if I should bake according to your temperature or lower it by 20 deg c since my oven is fan forced.

Wells Amy said...

don't try to do with the cups... KT's measurements are all with Grams... You may want to buy a cheap scale.. (I got it from Walmart online... $8.00 (including shipping..hehe). My recommendation is to follow her recipe at least 1-2 times 'faithfully'. Then, you get to do whatever variations you like. The most important stage is the meringue. For me, I knew nothing what stages of meringue. I failed a dozen eggs. Then I bought a hand mixer (the most expensive equipment in my kitchen. as you know I am poor). Finally, I saw my hard work paid off. Her recipe DID work. However, for Americans, the little cake will not be able to satisfy your appetite. You will have to double the amount. Enjoy!! My son took the final products to his lab and all of his co-workers love it!! Etekcity DKS Digital Kitchen Scales1Arrives by Thu., Jun 4$7.99

Wells Amy said...

exactly... I also bought a $5.00 oven thermometer and realized that my oven is higher than the digit dial. temperature is crucial... otherwise, you won't have a great cake even if you have the best eggs, measurements, mixer in the universe. :) Good luck.

Hui Nee Ang said...

Hi KT, I was wondering if i wanted to add pandan flavour to this cheesecake, is there anything i should exchange it with? Thank you.

Fia said...

Hi KT .. I wanted to know what is the difference on the texture between ogura cake and kasutera cake ( except fir the honey) both look like a chiffon cake. 😀 thx

Chrissy Chua said...

Hi KT, thank you. This is one of the best butter cake recipe. 1st try n successful. Light, soft and not too dry.

Lisa said...

Hi KT, thank you SO much for this recipe and the detailed instructions/video! I have been trying to master a Japanese Cheesecake for a few weeks and have been failing miserably with each recipe I try. After reading your instructions and watching the video I had an a-ha! moment. All the previous recipes had instructed to fold in the egg whites very slowly and carefully with a metal spoon/spatula. It seemed impossible to mix well, and usually the eggs would start to get a bit weepy by the end of mixing resulting in a hard layer on the bottom of the cake. I followed your recipe and used your whisk method and it was so much easier/faster!!! My cake turned out lovely, although it cracked/browned too much on the top - I have a tiny countertop Breville Smart Oven and am still trying to figure out how to manage the top heat (it is so small I can't see in at an angle to watch the cakes progression, and so small I can hardly fit alfoil on top of the cake without getting caught on the heating elements!). Next attempt I will put alfoil on at the start and then take off after half the baking time. Thanks again for sharing your knowledge.

shilpa mishra said...

can you help me the ingredients measurement here - i mean how many eggs (for yolk and whites) and in terms of US measurement cup..

Panier said...

tsp teaspoon ?
Thank you
JP

Panier said...

It didn't work well. Why ?
Not well going up... Levé in French.
Not enough baking powder ? No butter inside the mould ?
A bit disappointed.

To do Gateau de Savoie is easier. I shal try with pandan which is a nice tatste.

Post a Comment

 
Related Posts Plugin for WordPress, Blogger...