Ingredients (makes an 8 x 8inch square cake)
66g butter
66g cake flour, sifted
66g sugar (you can increase this to 100g for a very sweet cake)
83g milk
53g egg (c. 1 egg)
100g egg yolk (c. 6 eggs)
200g egg white (c. 4 eggs)
食材
黄油 66克
蛋糕粉 66克，过筛
糖 66克（如喜爱偏甜蛋糕者，可将糖份增加至 100克）
牛奶 83克
蛋液 53克 （约 1颗蛋）
蛋黄 100克（约 6颗蛋）
蛋白 200克（约 4颗蛋）
Directions/做法
– bring butter to a boil in a saucepan
黄油放入奶锅、加热至沸腾
– add in flour, and stir well. bring it to a soft boil then blend in milk over low heat
加入面粉、拌匀并以小火加热。稍微气泡后，加入牛奶搅拌均匀
– turn off fire, then add in egg. mix well, and add in egg yolk
离火、加入蛋液。拌匀后再加入蛋黄
– add sugar into egg white in 2 additions, and beat till SOFT shiny peaks
糖分两次加入蛋白，将蛋白打至湿润、软形状
– fold half of egg white meringue into egg yolk batter and fold evenly
取半份蛋白霜翻拌入蛋黄糊。拌匀
– pour the above back into the remaining egg white meringue and fold well
将以上面糊倒入剩余的蛋白霜。再次拌匀
– pour batter into lined pan, and bake using water bath method on centre rack of oven, 160 degrees C for 45 mins
面糊倒入铺上烘焙纸的烤盘，送入烤箱中层 160摄氏度、水浴发烤 45分钟即可
– tip on using embosser: there are two kinds of embosser ~ the traditional where you have to heat up over fire (i use a blow torch) or the electric embosser which is much easier to use. to use the latter, turn on to 350 degrees C for about few mins, then emboss onto cake. for traditional embosser, heat up over fire for about 45seconds – 1 min, blow on the embosser slightly, then emboss. when embossing, please ensure that the stamp is balanced and ensure that you do not apply pressure on the embosser ~ just stamp naturally and pull up immediately. always prepare a small piece of bake to emboss so you do not waste your entire masterpiece 😉
烙印怎么用：市上有两种烙印～一种使用电：只要插上电，将温度转至 350摄氏度、等几分钟即可烙。另一款需用火（我用喷火枪）将烙印烫热约 45秒－1分钟。烫热后，将烙印吹几下即可在蛋糕／面包上烙印。烙印时，烙印一定要平稳，并不施加压力。轻轻压一压，再把烙印立马拔起即可。为了不浪费作品，强推您准备一小份蛋糕／作品当“试验品”哈
i am also linking this to My Treasured Recipes #5 – Chinese New Year Goodies ~ Jan/Feb 2015 organised by Ah Bee of Everybody Eats Well in Flanders
Pollution index: 215 (heavily polluted)
This sponge cake would be so perfect and good to go with my kumquat jam!! It would be so heavenly delucious!!!
Your sponge cake looks so light and delish!! I\’m sure at one go, one can nom down many slices of it. And with the cute motif, it\’s simply delectable 🙂
Where do you buy the embosser?
Hi Wendy, i bought it in Tokyo. you can try taobao. i have seen it there before
hi Victoria
whereabout in Tokyo u got this embosser ? I managed to get 1 from Global Rakuten & am getting friend to bring back. Can\’t find much design from online shopping. If there\’s a shop in Tokyo, please let me know. Thanks.
Geo
Hi, go to kappanbashi street (i.e. the kitchen street in tokyo). Many shops sell these. I do hv a post on this street in my blog as well.
你的蛋糕永远都那么的精致 ：）
Your lovely golden sponge cake looks so delicious and beautiful. Loved the cute paw prints.
黄金蛋糕出名好吃，那个脚印也印得可爱标致，有真功夫耶，嘿嘿！！
looks really good. can\’t wait to try ^^
好可爱的狗脚印，这么妳家这么多宝贝啊？哈哈哈
不管了，快送几块黄金蛋糕来。。
我还想说好可爱的小熊脚丫子！哈哈！蛋糕和脚印都很美！
亲亲家的宝贝真是多的不得了， 我多希望这是我的脚印， 那么我就可以快快扫完你的蛋糕了！ 哈哈哈。。
蛋糕做得超棒的!
一看就知，源自你家。
Cute paw print embossed on the lovely butter sponge cake !
Wow….I love the golden colour of this cake and the texture looks soft and yummy 🙂
Love this cake! So soft and fluffy!!
Hi Victoria,
Love the auspicious golden hue of your cake! You are right… They really look like gold bars… In fact very cute gold bar with doggie prints 😀
Zoe
金光闪闪的蛋糕好诱人～还有这些猫咪还是狗狗脚印，真让我尖叫，好可爱!!
The cakes are beautifully cut to smooth edges and to a standardised size. What knife did you use? Brand? Can show picture?
thanks for the compliment. i use a normal WMF knife and usually use my fingers to measure out the slices
Hallo Victoria, tried your recipe and is worked out realy great
The next step will be embossing the cake
Will you be so kind and tell me where you bought the electric burner and footprint
Thanks in advance, Marcel
Hello Marcel, apologies for the tardiness. i buy most of my gadgets from japan, or taobao.com
for electric embosser, my go-to shop\’s link can be found in this post: https://bakingintotheether.com/2014/08/29/chef-kevin-chais-coffee-layer-tea-cake/
on the paw print embosser, i actually bought it in tokyo. but i found it on taobao for you here as well http://item.taobao.com/item.htm?spm=a230r.1.14.54.SNl5y3&id=36511331387&ns=1&abbucket=20&_u=nugtv7s5e92#detail (note that i am not paid by them, and i haven\’t purchased anything from this shop, so cannot guarantee their service). hope this helps
thanks for coming by
Hi Victoria thanks for sharing. Before add in egg after the milk, needs to let it cool down 1st?
Hi Nicky, not necessary. Note that flour and butter comes to only a soft boil, after which milk is blended in over low heat. U turn off fire once it is blended. The mixture should NOT be too hot. If u find it so, then pls allow to cool down slightly before adding eggs.
U will need to whisk and temper the eggs once adding in so they will not curdle.
Hope this help