Savory Mushroom Floss Baked Sponge Cake 咸甜蘑菇丝烘蛋糕

I am so happy to give this version a trial and I am loving it to bit. My family is addicted to this cake as well. This is the kind of cake you can't easily get from anywhere. I actually tried the steam version and it is as good too !  I'll have to say I love both. Frankly, I am not a good essay writer, not even during my school days.... haha....  After blogging I started to write more. This is NOT so MEeee..... !!!  Please read on for more.

I am using the common sponge cake method on this recipe. The cake turns out isn't as bouncy as the cooked method.

Ingredients :
(A)
7 egg wolk plus 1 whole egg
90ml  corn oil
90ml  full cream milk
125gm  all purpose flour
1/2 tspn  baking powder

(B)
7 egg white
100gm  sugar
2/3 tspn  salt
1/8 tspn  cream of tartar

(C)
1 cup   mushroom floss
2 TB   parmesan cheese powder
2 TB   roasted sesame seeds
1 TB   nori flakes
(mix well)

Method :
(1)  for ingredient (A), mix together milk, corn oil, egg yolk & whole egg, beat till pale & light.
(2)  next, stir in flour & baking powder till well cooperated. Set aside.
(3)  for ingredient (B), whisk egg white till foamy then add in salt & cream of tartar, continue beating till fine foam then add in sugar. Beat to stiff foam.
(4)  now, fold meringue into mixture (A) in 3 batches till everything well cooperated.
(5)  pour half portion of batter to a 8" tray lined with parchment paper, spread on mushroom floss mixture and pour in the remaining batter spread to cover. Sprinkle on the leftover mushroom floss mixture.
(6)  finally, bake at preheated oven 170'C for about 20 minutes then lower to 150'C for another 60 minutes.
(7)  once its done, invert the cake and leave to cool completely before slicing.

 

No matter its cooked method or common sponge cake version, baked or steamed...... this cake is a STAR !  Just in case, you want to go for the cooked version, please click here for the recipe. I bet you will love it to bit as well. Happy baking everyone & enjoy your week ahead !