ASIAN SPONGE CAKES RECIPES

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

Steps:

• Separate the egg yolks and egg whites
• Add the meringue ingredients to a very large mixing bowl. Mix on high speed for 7-8 minutes until the egg whites are fluffy and hold stiff peaks. More details about checking for stiff peaks are in the post above.
• In a second bowl, add all of the egg yolk mixture ingredients. Mix on medium speed for 3-4 minutes until the mixture has lightened in color, is thick, and creates ribbons.
• Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
• Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
• Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
• Pour the cake batter into a 10" chiffon cake pan that is not greased. Do not use a non-stick pan. Drop it twice onto the counter to pop any large air bubbles.
• Bake at 350F for 30 minutes, then 300F for 30 minutes.
• Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
• After about 3 hours, the cake should have cooled to room temperature. Use a plastic knife or offset spatula to gently remove the cake from the sides and bottom of the pan.
• Optionally serve with whipped cream and fruit.