Chocolate Sponge Cake (Tang Mian Method) 燙麵法朱古力海綿蛋糕

The picture of a beautiful chocolate cotton cake my friend recently posted on Facebook has evoked my memory of my cooked dough cake from last year. I made that cake with reference to my my Tang Mian Sponge Cake and 妃娟's 黃金可可蛋糕 (literally Golden Chocolate Cake). The Tang Mian method helps to coat the flour … Continue reading Chocolate Sponge Cake (Tang Mian Method) 燙麵法朱古力海綿蛋糕

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Cotton-Soft Sponge Cake (Tang Mian Method) 海綿蛋糕 (燙麵法)

I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able … Continue reading Cotton-Soft Sponge Cake (Tang Mian Method) 海綿蛋糕 (燙麵法)

Pandan Coconut Chiffon Cake (Tang Mian Method) 椰香班蘭戚風蛋糕(燙麵法)

This post is all about a chiffon cake that is cottony soft, moist and fluffy. The secret weapon is Tang Mian/cooked dough. As its name suggests, tang mian (literary “scald dough”) is a dough that is scalded with hot liquid. Similar to the water roux or Tang Zhong method used in bread making, when mixed … Continue reading Pandan Coconut Chiffon Cake (Tang Mian Method) 椰香班蘭戚風蛋糕(燙麵法)