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

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