IMG_8395Ingredients (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)


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)


IMG_8397– bring butter to a boil in a saucepan

– add in flour, and stir well. bring it to a soft boil then blend in milk over low heat

– turn off fire, then add in egg. mix well, and add in egg yolk

– add sugar into egg white in 2 additions, and beat till SOFT shiny peaks

– fold half of egg white meringue into egg yolk batter and fold evenly

– pour the above back into the remaining egg white meringue and fold well

– 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

IMG_8396– 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

IMG_8398i 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)


(27) Comments

  • Mel (January 14, 2015)

    This sponge cake would be so perfect and good to go with my kumquat jam!! It would be so heavenly delucious!!!

  • graceakaclouds (January 14, 2015)

    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 🙂

  • Wendy (January 14, 2015)

    Where do you buy the embosser?

    • Victoria Bakes (January 14, 2015)

      Hi Wendy, i bought it in Tokyo. you can try taobao. i have seen it there before

      • geo (June 2, 2015)

        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.


        • Victoria Bakes (June 2, 2015)

          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.

  • Grace (January 14, 2015)

    你的蛋糕永远都那么的精致 :)

  • Veronica Ng (January 14, 2015)

    Your lovely golden sponge cake looks so delicious and beautiful. Loved the cute paw prints.

  • 0620 (January 14, 2015)


  • Tenshi Chn (January 14, 2015)

    looks really good. can\’t wait to try ^^

  • Fion@轩宏妈 (January 14, 2015)


  • (January 14, 2015)


  • 厨苑食谱 (January 14, 2015)

    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。。

  • Aunty Young (January 15, 2015)


  • Karen Yap (January 15, 2015)

    Cute paw print embossed on the lovely butter sponge cake !

  • Esther Lau aka Copycake Kitchen (January 15, 2015)

    Wow….I love the golden colour of this cake and the texture looks soft and yummy 🙂

  • LY (January 15, 2015)

    Love this cake! So soft and fluffy!!

  • Zoe (@bake4happykids) (January 15, 2015)

    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 😀


  • 婉婉下午茶 (January 15, 2015)


  • Tan (January 21, 2015)

    The cakes are beautifully cut to smooth edges and to a standardised size. What knife did you use? Brand? Can show picture?

    • Victoria Bakes (January 21, 2015)

      thanks for the compliment. i use a normal WMF knife and usually use my fingers to measure out the slices

  • marcel (January 22, 2015)

    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

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    […] please refer to this post for embossing tips […]

  • Nicky (August 20, 2015)

    Hi Victoria thanks for sharing. Before add in egg after the milk, needs to let it cool down 1st?

    • Victoria Bakes (August 20, 2015)

      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

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    […] i bought my embosser in tokyo. please refer to this post on tips for using embosser […]

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