Chinese Chiffon Sponge 5 Eggs, May Mie Mie Wong

May Mie Mie Wong Chinese sponge recipe

Chinese sponge recipe
5 egg whites
1/4 cup caster sugar
1 tsp cream of tartare

5 egg yolks
1tsp vanilla
1/2 cup cold water – the colder the better
1 tsp vanilla extract
1 cup caster sugar

1 cup of plain flour – 00 grade or rose Wheat flour? if you can get
1 tsp baking powder

Preheat oven to 160-170o – depending on your oven… I have a fan assisted and use 160
Beat the whites and cream of tartare until slightly fluffy
Add the caster sugar and beat until stiff peaks are formed
Put in fridge while preparing the yolks

In a separate bowl: Beat the yolks and vanilla extract until pale
Add the water in a slow dribble, and continue to beat on high until cream colored
Add the caster sugar in 3 batches – this will ensure that the sugar has been mixed well and not sink to the bottom, and beat until you get a pouring custard like consistency. By this time it should quadruple in volume.

Sieve the flour into the yolk mixture in 3 batches and using a spatula, carefully fold the flour until it is thoroughly mixed in between batches.
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Mix a third of the whites to the yolk mixture and fold until mixed
Pour the yolk mixture into the white, and continue to fold until everything is thou roughly mixed in. By doing this, you will see any bits that have sunk to the bottom.

Pour into an unlined 8″ tin…. (the cake needs the sides to be ungreased and unlined to “grip”onto the tin to rise – according to scientific research) and bake for 60-80minutes. Test with a skewer after 45 minutes.

Invert the cake onto a wire rack to cool, and this will make sure you don’t get that sunken look, and the cake stays nice and light and airy…. Be patient as it needs to completely cool.