This sponge has similar texture as the cooked dough (melted butter), however, this requires the oil to be heated. Both are my favourite sponge recipes and for shortcakes, I usually use the melted butter recipe and for ondeh, the heated oil one, whichever works.
(Makes a 8 inch round)
- 100g top flour
- 100g caster sugar
- 70g canola oil
- 100g milk
- 6 eggs separated
- a pinch of salt
- 0.25 tsp cream of tartar (optional)
- Preheat the oven at 170 degrees and line the bottom of the baking tin with baking paper.
- Sift the flour and salt together and set aside.
- In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
- Pour in the sifted flour and whisk to combine.
- Add the milk and combine.
- Add the yolks and whisk till combined.
- In a clean mixing bowl, whisk egg whites till foamy and add the cream of tar tar (this is optional, it works to stabilise the egg whites) and whisk till soft peak.
- Add the sugar a spoonful at a time and beat till firm peak.
- Add a third of the meringue into the batter and use a hand whisk to combine the egg whites and the batter. You do not need to be too gentle a this time because this step is just to make the batter to be at a similar consistency with the meringue for easier combining.
- Fold in the rest of the meringue gently till the egg whites is no longer visible. Do not over mix. Pour the batter into the prepared baking tin.
- Place the cake tin in a tray of boiling water to gently bake it in a water bath. Make sure to line the base of the cake tin in aluminium foil if yours is one with a removable base.
- Bake in the preheated oven of 170 degrees C for 15 minutes and lower the oven temperature to 145 degrees and bake for another 45 minutes.
- Leave to cool for a few minutes before unmoulding.