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)


  1. Preheat the oven at 170 degrees and line the bottom of the baking tin with baking paper.
  2. Sift the flour and salt together and set aside.
  3. In a small pot, heat the oil to about 70 degrees or until you see streaks in the oil.
  4. Pour in the sifted flour and whisk to combine.
  5. Add the milk and combine.
  6. Add the yolks and whisk till combined.
  7. 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.
  8. Add the sugar a spoonful at a time and beat till firm peak.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Leave to cool for a few minutes before unmoulding.