Hong Kong Style Cake

Been wanting to try this recipe for a while. The technique and the ingredients are very similar to cotton cake. Instead of butter, it uses oil and unlike the cotton cake where you have to warm the milk and butter mixture, here, you combine all of them together with the yolks and everything in room temperature. It doesn't require waterbath either, which I think would make it better.

I baked it in individual muffin tin so that it is easier to eat. Made it into a couple of different flavors, which are plain vanilla, mocha, chocolate chips, pandan, and cheese. They rose so beautifully in the oven, and as other cotton cakes or sponge type cakes with lots of eggs and so little flour, it deflated after taken out from the oven.

The texture of this cake is super light. I was surprised myself when I was about to eat it. It was like I'm not holding anything, and yes it is that light.

Hong Kong Style Cake

A. 50 g milk
50 g oil
105 g egg yolks
100 g cake flour, sifted
1 tsp. baking powder
1 tsp. vanilla extract
pinch of salt

B. 175 g egg whites
1/24 tsp. cream of tartar
80 g sugar

• Mix all the A ingredients in a large bowl and whisk well. Set aside
• Beat the egg white until frothy and add the cream of tartar. Keep whisking until the bubbles appear smaller and white.
  
• Add the sugar a little at a time while keep whisking until it forms soft peak
• Fold the egg whites mixture into the yolk mixture.
• Bake at 350 F until done (depending on the size of the pan you use)