IMG_9787Ingredients (6 inch round pan with removable bottom ~ greasing & parchment paper not required)

80g egg yolk
50ml coconut oil
60ml milk
70g cake flour

160g egg white
50g caster sugar

hae bee hiam, as appropriate. process till fine
seaweed, 2 small rectangle pieces, chopped into small slices

IMG_9786食材(6 寸圆形活动底烤盘~无需抹油或铺烘焙纸)

蛋黄 80克
椰子油 50毫升
牛奶 60毫升
蛋糕粉 70克

蛋白 160克
绵白糖 50克



IMG_9782– preheat oven to 180 degrees C
烤箱预热至 180摄氏度

  • sieve cake flour 3 times. set aside

  • beat egg yolk briefly and add in coconut oil. blend well

  • add in milk. blend well

  • add in flour, and mix till batter is no longer lumpy

  • add caster sugar into egg white in 3 additions and beat till stiff and shiny peaks

  • fold egg white meringue into batter in 2 additions

  • fold third addition of egg white meringue together with seaweed pieces into batter. fold well

  • pour half portion of batter in pan. level batter and spread hae bee hiam onto batter. pour remaining batter on top. level surface and knock pan on table for a couple of times

  • bake in second lowest rack of oven. at the 7th min, make a “+” marking on batter using a sharp knife quickly (or when you see that a “skin” has developed on the surface of batter). continue to bake for 33 mins. duration of baking time is c. 40mins. i baked for 38 mins this time
    送入烤箱倒数第二层烤 7分钟后 (或直到面糊表面开始结皮),开炉门,迅速用锋利刀子在面糊划上“+”、然后继续烤 33分钟。全程烘烤 40分钟。这次蛋糕烤了 38分钟

  • drop cake pan lightly onto table top from a 10cm height after removing from oven, then invert to cool. unmould after cake has cooled completely
    烤盘取出后立马从 10厘米高处蛋糕连盘往桌面掉、之后倒扣,待凉再脱模

Personal notes/温馨小贴士:

IMG_9792– you can bake this in a normal 17cm chiffon pan. baking time will be c. 30 mins
您也可选择用 17厘米普通戚风蛋糕模烤蛋糕。烘焙时间约 30分钟

  • if you use a 6 inch round pan like me, you will have some left over batter. pour it into a cupcake liner about the same height of the cake pan and bake together with the 6 inch cake. otherwise, the batter can fit into a 7 inch round pan. baking time should be about the same
    如您也使用 6寸圆形蛋糕模子,会发现有预留面糊。将其倒入一个和烤盘一样高的杯子蛋糕纸拖,和 6寸烤盘一起入炉烘焙即可。再不然也可以用 7寸圆形模子 ~烘焙时间没啥分别

  • please refer to this post for pictorial on making hot cross cake

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

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