Apple cider cotton sponge cake

Just in time for the onset of autumn, I made this cake inspired by Asian sponge cakes, but added cider and cream and it did wonders for the texture.

While the mamon, or filipino sponge cake is topped with sweetened shredded cheese (I omitted this) and the Japanese kind is delightfully jiggly and cheesecake-like (I did not add cream cheese), this is slightly more dense, moist and light.

With the amount of batter below, I made a medium sized cake and 6 smaller cakes in which I added raspberries.

Give it a try and tell me what you think:

4 eggs, separated
1/2 cup granulated sugar
1-1/4 cup cake flour
3/4 cup confectioner's sugar
1/4 cup cider (French kind, or 4.5% alcohol) or beer
1/4 cup sour cream (or thick cream)
1/4 cup milk (as needed)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt.

Preheat oven to 180° F / 350° C. Line pans with parchment paper. I used one 9 inch flower shaped pan and 6 smaller 3 inch tart tins. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue to beat at high until stiff, about 2 minutes. In a separate bowl, mix egg yolks with cream and sift in cake flour, confectioners sugar, baking powder and salt. Add cider to thin mixture. Add milk if still too thick and difficult to stir. It should blend in easily into egg whites.

Fold into egg whites a little at a time. Fill pan(s) 3/4 full and bake for 30-35 minutes or until the center has risen. Test with a pick to make sure the batter is thoroughly cooked or it may deflate. Allow to cool on a cooling rack. Once cooled, dust with confectioners sugar.

Enjoy, everyone !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue

Santa Swiss roll

Hello, everyone! Now that it's the season... Had quite a bit of fun making this yule log. I was dreaming of a red and white Santa-inspired cake with raspberries. I was so pleased with the result, the cake was so soft and not too sweet, the cream light and the raspberries added that perfect tanginess and sweetness. Here's the recipe for the pink velvet and raspberry base: 60 g cooking oil 80 g milk 100 g cake flour 70 g sugar + 3 tablespoons more for the egg whites 6 eggs, separated 1 teaspoon vanilla or 1 teaspoon of coffee extract 1/2 teaspoon salt 1/8 teaspoon red gel food color + fresh raspberries, rinsed and pat dried + macarons, candies, sprinkles to decorate Cream cheese frosting 200 g heavy whipping cream 200 g softened cream cheese 50 g confectioners sugar 1 teaspoon lemon juice Preheat hoven 340° F / 170° C. Line a large rectangular baking sheet with parchment paper (I used a 13" x 17" pan). In a bowl, whisk cooking oil, milk, sugar, egg yolks, vanilla, salt

Pink Black Forest cake

Hi guys ! A bit late but I did say I would post this recipe, which was a fun cake to put together for a birthday. I layered pink velvet and fudge brownie cakes with vanilla cream and candied cherries to make this Pink Black Forest cake for October Rose (breast cancer awareness month). Believe it or not, I didn't have fresh cherries, since it was late in the season, but here is reason to believe you can use frozen or preserved cherries and it works out well too. To be honest, I did make this cake over the space of 2 days. First I preserved the cherries, then made one cake layer and refrigerated everything. The next day I made another cake layer, as well as the cream and assembled it. Start with preparing the cherries. In a medium saucepan, over low heat, add 400-500 g of frozen or preserved (unsweetened in water) whole pitted cherries and 3/4 cup sugar, 3/4 cup of water, and 2 tablespoons of kirsch. Once simmering, add 1-1/2 tablespoons of cornstarch until dissolved and simmer ab

Islands in the sky, food & travel

Search This Blog