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FLUFFY EGG SPONGE CAKE

The latest hype here in KL is the simple homemade old-fashioned egg sponge cake. Original Cake, a Taiwanese bakery famous for its fluffy egg sponge cakes, has opened in Sunway Velocity Mall, KL. There's nothing fancy to it - classic look and using the most essential ingredients for cake: flour, egg, milk and sugar, yet people queued for 2-3 hours just to get one. I have not tasted it myself (couldn't bother to queue >.<) but one of my friends tried and said it's light, airy, not too sweet and has a pleasing taste of egg. That very same friend then showed me a video recipe recently on this egg sponge cake. She tried baking it and said it turned out pretty similar to the classic one from Original Cake, so I wanted to try it too. My first attempt failed though. The cake came out looking like it had two layers. Not sure what went wrong... Perhaps it's because I used butter instead of oil (didn't have vegetable oil at that time)... No idea *Shrugs*

 But I decided to give it another go after getting the canola oil. My mother-in-law came over yesterday, so I thought of making it for teatime when she arrives. This time, it was a success! The cake turned out so soft, fluffy and the mild egg fragrant at the end of each bite was great :D I'm not sure how different this is compared to the one from Original Cake since I've not tasted it, but the fact that my hubby, LO and MIL all loved it, that's good enough for me... Hehe! The best thing is, I can make it again anytime I wanna eat, without the long queue! 
The cake was so soft and fluffy! Goes well with a cup of coffee :D

 Adapted from an online video recipe:

Ingredients:


  • 35g canola/vegetable oil
  • 45g cake flour
  • 30g full cream milk
  • 3 egg yolks
  • 35g soft brown sugar
  • 3 egg whites
  • A tiny pinch of salt


  1. Preheat oven to 150°C and line a one pound (8.5 x 4.5-inch) loaf pan with baking paper.
  2. Heat canola oil in microwave (2 minutes on High). Sift cake flour into the hot oil and mix til smooth. Add milk and egg yolks. Whisk til well combined. Set aside. 
    Whisk til smooth.
  3. Add the tiny pinch of salt into the egg whites. Beat til frothy using an electric mixer. Add sugar in gradually and continue beating til a glossy, firm peaks – just slightly short of stiff peaks. 
    Beat til firm peaks.
  4. Add 1/3 of the meringue to the egg yolk mixture and stir in well. Using a rubber spatula, fold in the remaining 2/3 of the meringue til the mixture is well combined. 
  5. Pour batter into the prepared pan. Gently drop the pan onto the counter for a few times to remove air bubbles. 
  6. Steam bake in preheated oven for 60 mins (Put a deep roasting pan with water underneath and place the loaf pan on top of a wire rack above the roasting pan). Remove from oven and gently drop the pan on the counter to prevent shrinking. Transfer to wire rack and let cool for a while before cutting.

 Tip: If you don't have cake flour at home, you can always substitute it with all purpose flour and sorn starch. To substitute 1 cup of cake flour, simply put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, fill the cup as usual with all-purpose flour and level top.
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