Tuesday, October 13, 2009

No Ovalette Moist Sponge Cake

Not long ago, I wrote a post on ovalette. Thanks to a tip from Angie in my comment box (yes, THE talented Angie of Hokkaido Milky Loaf fame), I learnt that you can use condensed milk as a stabiliser. Obviously, my curiosity was piqued and I had to try it out.


Well, I'm happy to say that the results were excellent :) I will definitely be baking this again the next time I need a basic sponge cake for frosting.

I used my regular sponge cake recipe as a reference. First, I changed the method of making the cake, adding ingredients one at a time, instead of beating everything together from the start. I also halved the measurements because I didn't want too much wastage just in case my experiment failed ;) If you are looking for a small cake that is just right for a family of 2 adults + 2 or 3 kids, this is the recipe for you.

What is nice about this cake is that it has the fragrance/moistness of a butter cake without the heavy richness of one. The texture is very tender and fine-crumbed.

Verdict? A light sponge that is buttery, moist and tender to the bite. Definitely able to rival one that uses ovalette in the recipe.

Recipe
(from my own kitchen experiment - no guarantee/warranty!)
- 2 medium eggs
- 50g sifted cake flour + 1 Tbsp (because I noticed the mixture was a little wet)
- 50g castor sugar
- 1 tsp condensed milk
- 25g fresh milk
- 45g melted butter (unsalted)

1. Melt butter in milk, using microwave. Stir it. Leave aside to cool.

2. Put eggs, sugar and condensed milk into a mixing bowl. Beat everything on high until stiff and creamy (aka “ribbon stage”).

3. Fold in 1/2 of the flour, followed by melted butter/fresh milk, and finish adding the other 1/2 of the flour. Do not overfold.

4. Pour into a well greased or lined baking pan and bake at 170 degree celsius for about 30 mins or until a test skewer comes out clean.

5. When done, remove the cake and leave it on wire rack to cool.



Notes from The Little Teochew:
- I used the smallest baking tin that I had, and it was a loaf pan, measuring approximately 16cm x 7cm x 6cm. It was just the right size.

- I covered the cake batter with a sheet of aluminium foil and only removed it after 30 mins to brown the top. It was a very small cake, so I was careful not to let the top burn.

- The key lies in the beating of the eggs, so make sure you really do get that pale yellow creaminess before you start adding the rest of the ingredients.

- We would have finished up the entire cake for tea if not for the fact that I deliberately saved a slice overnight to see if it retained it softness. It did.

51 comments:

  1. I never like ovalette or ready sponge mix, this recipe is really suite me..look at your recipe, I can say this is a butter cake cum sponge cake, like you said, buttery and moist..
    I gonna to try this out soon, and also thanks for the tips..

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  2. OH MY GOSH! What a luscious looking slice! Just with your description my mouth was watering.

    It's fun to experiment and this looks like a keeper!

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  3. I'm gonna try this recipe when I'm on my annual leave starting next Monday, yay! Oh btw, do you think it's ok to use a toaster oven?

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  4. thanks for the wonderful tip about ovalette!! now I know I can replace condensed milk..can't find ovalette here at all!!.your cake really look buttery and moist!

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  5. your cake looks, as you discribe it light and so yummy. I'll keep this recipe for give it a try ...

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  6. I love how this looks like it's a pound cake, but you mentioned it not having the heavy richness of a butter cake. Sounds perfectly up my alley :D

    I never knew you could substitute condensed milk with ovalette,so thanks for sharing!

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  7. great post and a great simple go to recipe...

    Your photos are the best

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  8. Je n'ai jamais vu un cake pareil, j'ai noté la recette, dès qu'elle est faite, je t'envoie une photo !
    Bravo

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  9. Bella e buona questa torta, morbida come piace a me, grazie per la ricetta.
    Ciao Daniela.

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  10. I see every little crumb:) GREAT pics!!

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  11. Adding condensed milk to sponge cake is new to me! I will try it!

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  12. Is condensed milk same as evaporated milk? Or sweetened condensed milk?

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  13. This looks like a fabulous little cake....
    Thanks so much Little T!

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  14. How much milk do you melt with the butter in the microwave! Your cake looks so good!

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  15. I love spongy, light cake. Nice with coffee or tea :)

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  16. This looks so fluffy and moist. Excellent for tea time =)

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  17. this is great Ju,!!
    just what Ive been looking for ..a nice light beautiful sponge cake to bring to a cousin's dinner. I'm going add pandan and make it green :))to make a layered pandan sponge cake. Thank u for sharing. I mite do a post if I have the time. :))Lovely lovely..

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  18. i've never used ovalette.. so i cant really compare with others that i've baked.
    though its really interesting to know that condensed milk helps!
    it looks really fluffy and light!
    gonna make this for my grandma, she's gonna love this :)
    thanks little teochew!

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  19. Awesome tips :) This looks sooo moist I don't even need coffee with it. Drools!

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  20. Hi everyone, thank YOU! What kind comments!

    Kenny: I think a toaster oven might not work :(

    Angel: Evaporated milk (not sweetened) is NOT condensed milk (sweetened). The label will state.

    Anon: I melted the butter in all 25g of the milk.

    Zu: Pandan! Why didn't I think of that?!

    Felicia: Hope Grandma likes it! :)

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  21. Yu, the cake looks fabulous! I can tell how moist and flavourful from the cut.
    p.s. I still have no idea why the firefox crashed whenever I logged in your page. I even reinstalled the firefox, and the result stayed the same: crashed. I either had to disable the javascript or used the IE (that's what I am doing now), or it would just crash.

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  22. Angie: I am also experiencing some problems with Mozilla right now. When I use Safari or IE, it's ok. I wonder if it's because of my ads? Wowzio was installed some weeks already, no problems from that. I do appreciate you taking the time to alert me. Thanks, dear!

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  23. I love how simple this is. Condensed milk is great, never thought to put it into cake.

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  24. This is a great recipe. Indeed a light sponge butter cake with moist and fined crumbs. The folding of flour part is a litte tricky. Make sure that the flour is well folded into the batter and lumps free but yet careful not to overfold!! I would also prefer to beat the eggs until double in volume before adding the sugar and condensed milk. I also substitute the fresh milk with 2/3 of evaporated milk mixed with 1/3 water. Turns out really well.

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  25. Fabulous texture..Im bookmarking this!

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  26. Love your blog...and some of your recipes, it's good not to add some stabilizer to your cakes coz it's bad for your body.

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  27. hi, is it possible to melt the butter in milk on a nonstick pan on direct heat instead? I dont have microwave oven at all.
    Twinkie

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  28. Hey:)
    do you've a special way of folding in the flour? cos my cake batter's too lumpy then when i sieve the mixture it ends up ruined! haha just wondering!

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  29. hi,

    just wanna tell u, i've just tried this. The cake is FAB. My cake is just looks like yrs. Vr satisfied, just it smells egg. How to avoid egg smell?

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  30. Lauren: Go youtube it and see how it's done. Practice, of course, is essential. And never ever sieve a batter! Oh dear! ;P

    Anon: Good to know! You can add a some vanilla extract (1 tsp), or perhaps flavour the cake with the grated zest of a lemon or orange.

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  31. excellent!!!

    I use 1 tsp stabiliser.

    thanks!!

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  32. Hello! I'm from the UK, I was wondering what is cake flour? Is it the same as plain or self-raising flour? Many thanks!

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  33. hye there..i just found your blog by searching on japanese cotton cheese cake..and your recipes really look good & awesome n look yummy..i followed n backlinks your blog too..thanks!

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  34. Dear The Little Teochew,

    Thank you very much for your amazing recipe! I made a cake myself some days ago and it was great. Being so happy, I wanted badly to share a photo of the cake I made, but I didn't do that because it might not be accepted by you.

    P/S : I haven't seen your new blogs since Apr 2011. Are you still OK? Wish you all the best wishes!

    Joy - one of your fan :)

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  35. Hi, I'm from Australia, and it's hard to find ovalette, thanks for all the informations.

    Just wondering if i subsitute the ovalette with condensed milk do i have to cut down the amount of sugar in the recipes?
    Thank you, have a great day :)

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  36. Hi Angie, I don't think it's necessary. The amount of condensed milk used is so little. :)

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  37. Millions of thanks for your wonderful recipe.
    A friend from Vietnam.:x:x:x

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  38. Great recipe, I am definitely going to try this. Do you think it can be used as a basis for a marble cake?
    Thank you!

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  39. Dear Little Teochew,

    If I have a recipe that uses 10grams of ovalette, does it mean that I will have to replace with 10grams of condensed milk ? Sorry, I need to confirm that the condensed milk you use is not the sweetened condensed milk, right?

    Best regards,
    Chilliqueen

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    1. Hi Chilliqueen, you can omit the ovalette and replace with nothing. But if you wish to add condensed milk, I guess you can use it too. If I am not wrong, 10g is 2tsps? As for the condensed milk I use, it IS "sweetened condensed milk". I have never seen unsweetened condensed milk, actually. Happy baking!

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  40. Hi Ju,
    Stumbled on this recipe and my cake is baking in my oven. looks good too. must taste and let you know. cheers!!!

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  41. Just had my first slice of this fabulous cake! A little too sweet for me I will cut down on the sugar but THANK YOU!!!

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  42. hi hi love your blog very much ever since i stumbled upon it... btw, my cake turned out alot more dense den your pics here... what could have gone wrong? thanks!

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    1. I think possibly, you need to beat the eggs longer. If in doubt, always beat longer. The mixture should look very, very pale. HTH!

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  43. Hi, thanks for sharing this recipe. I tried to bake the cake just now and although it taste good, the cake actually sank in the middle after cooling down. And the bottom of my cake sticks to the parchment paper. Any idea what is wrong?

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  44. Hi Denisel, my guess is the cake was slightly underbaked. I think.

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  45. Hi thank you so much for the valubles info. However, would like to know how do we know the substitute amount of the condense milk that calls for the amount of ovalette ?

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  46. Hi. I'm a beginning baker trying to bake cake for my kids. Just tried the recipe. It is soft but crumbly. And didn't really rise. Any idea what is the problem? Not enough beating? I'm still trying to grasp what is ribbon stage. Or folding too much? Pls help! Thanks :)

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    1. Hi, I think you should start with baking a butter cake or chocolate cake, then go on to sponge cakes, because they require a little more technique. I am not sure what happened in your case, but if it didn't really rise, I *think* it was either not whisked enough and/or overfolded, or both. There are so many variables, so it's hard for me to pinpoint ... What I would suggest is to watch youtube videos to help you get a better idea of what ribbon stage looks like. Don't worry, you will get the hang of it, it just takes some practice. It took me many failed attempts before I produced a sponge cake I actually liked. ;)

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