Savory Sponge Cake
June 4, 2017
It is strange to think about mixing sweet dessert, a cake, with savory things like salted eggs and sausages and dried shredded pork. But apparently, this type of savory sponge cake is the hit in Saigon for the last few years. And it is also my sister's favorite type of cake. She has been asking for this cake for a while now, and I finally get around to experiment the recipe. If you ask what the difficult part of this cake is, I would say it is to collecting the toppings for the cake. Mostly because my family does not eat dried shredded pork or salted egg yolks on a regular basis, thus the hunting was on for the last few months to ensure I attained these quality products. I suggest if you are planning on making this cake, be prepared to have all of the ingredients on hands before attempting the recipe. These toppings are the highlights of savory sponge cake.
There are multiple steps in making this cake. A shout out for a friend, Adam who is also a great baker, for sharing this cake recipe with me. I used a 6-inch cake pan to bake this cake which makes the height of the cake slightly taller than most of the cakes you have seen from the bakeries. Technically, you can slice this cake into 2 layers, and stuff the "toppings" in the middle along with the egg custard sauce. I did not feel like making two layers cake for this because the cake is simply too perfect to be split in half
The toppings on this cake can vary depending on what you’d prefer to eat. Here, I have the standard toppings that most savory sponge cakes would have, including dried shredded pork, salted egg yolks and Chinese sausages. The salted egg yolks are homemade and was given to me by my mom. In my opinion, this topping is “a must have” in order to bring out the best flavor of this savory cake. I also think that dried shredded pork and Chinese sausages are a major compliment to the cake. I purchased the latter two items from Vua Kho Bo store in Southern California during my last trip there.
There are multiple steps in making this cake. A shout out for a friend, Adam who is also a great baker, for sharing this cake recipe with me. I used a 6-inch cake pan to bake this cake which makes the height of the cake slightly taller than most of the cakes you have seen from the bakeries. Technically, you can slice this cake into 2 layers, and stuff the "toppings" in the middle along with the egg custard sauce. I did not feel like making two layers cake for this because the cake is simply too perfect to be split in half
The toppings on this cake can vary depending on what you’d prefer to eat. Here, I have the standard toppings that most savory sponge cakes would have, including dried shredded pork, salted egg yolks and Chinese sausages. The salted egg yolks are homemade and was given to me by my mom. In my opinion, this topping is “a must have” in order to bring out the best flavor of this savory cake. I also think that dried shredded pork and Chinese sausages are a major compliment to the cake. I purchased the latter two items from Vua Kho Bo store in Southern California during my last trip there.
PREPARING AND BAKING SPONGE CAKE
Sponge cake is my family favorite. I think it is mainly an acquired taste that they grew up with. The cake is soft and fluffy and just sweet enough for your taste bud. This recipe is simple enough that if you follow all of these steps, you should have a beautiful, tasty sponge cake to eat within one hour or so.
I like to prepare my all of my ingredients ahead of time. Again, here you will want to ensure your eggs and milk are at room temperature. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. You don't need to line it around the cake pan. Then I start to prepare the dry ingredients by mixing salt and cake flour together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined. I also separate the egg whites and egg yolks into two different bowls.
Next, in a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds.
Still on the lowest speed, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. Be careful to not overbeat your batter as you can deflate the egg whites, thus causing the cake to become too dense. Remove the bowl from the stand mixer, I now use a spatula to fold the batter to avoid deflating the white eggs further. Note, instead of beating you can also "fold" the dry ingredients into the egg batter using a spatula instead.
Sponge cake is my family favorite. I think it is mainly an acquired taste that they grew up with. The cake is soft and fluffy and just sweet enough for your taste bud. This recipe is simple enough that if you follow all of these steps, you should have a beautiful, tasty sponge cake to eat within one hour or so.
I like to prepare my all of my ingredients ahead of time. Again, here you will want to ensure your eggs and milk are at room temperature. First, I turn the oven on at 320 degrees F and line the bottom of the baking pan with parchment paper. You don't need to line it around the cake pan. Then I start to prepare the dry ingredients by mixing salt and cake flour together and set aside. Moving on to the wet ingredients, I measure the vegetable oil, milk and vanilla extract, and whisk them together until they are combined. I also separate the egg whites and egg yolks into two different bowls.
Next, in a clean mixing bowl, I beat the egg whites until foamy on medium speed with a whisk attachment. Without stopping the mixer, I add a pinch of tartar and continue to beat the egg whites at the same speed until soft peak forms. I add granulated sugar and continue to beat the egg whites at high speed just till before stiff peak forms. Slowly I add in each egg yolk and beat for 10-15 seconds the lowest speed, one at a time, until well combined. The batter should be thicker with a slight color of yellow. Keeping at the lowest speed, I add the wet mixture of milk, vegetable oil and vanilla extract in slowly and beat for another 20-30 seconds.
Still on the lowest speed, I sift the dry ingredients over the egg batter in 3 additions, beating for about 10-15 seconds in between each addition. Be careful to not overbeat your batter as you can deflate the egg whites, thus causing the cake to become too dense. Remove the bowl from the stand mixer, I now use a spatula to fold the batter to avoid deflating the white eggs further. Note, instead of beating you can also "fold" the dry ingredients into the egg batter using a spatula instead.
I pour the cake batter into the prepared 6-inch cake pan that has been lined with parchment paper. I also tap the pan on the counter a few times to release large bubbles from the cake batter.
I bake this sponge cake on the lowest rack, at 320 degrees F for about 45-50 minutes. The cake is done when it springs back when pressing on the top. Immediately remove the cake from the oven and invert it onto the cooling rack. It is important to do this as the cake will collapse onto itself and cause the cake to "deflate" in the center. After about 10 minutes of cooling, I remove the cake from the baking pan.
I bake this sponge cake on the lowest rack, at 320 degrees F for about 45-50 minutes. The cake is done when it springs back when pressing on the top. Immediately remove the cake from the oven and invert it onto the cooling rack. It is important to do this as the cake will collapse onto itself and cause the cake to "deflate" in the center. After about 10 minutes of cooling, I remove the cake from the baking pan.
PREPARING AND MAKING EGG CUSTARD SAUCE
In a clean bowl, whisk the egg yolk, granulated sugar and salt until light in color for about 2 minutes. You can whisk this by hand. Then I sift corn starch over egg yolk batter and whisk for another 30 seconds. Next I add water and melted butter and continue to whisk for another 30 seconds. To ensure the batter is smooth without clumps, I pour the batter over the sieve again.
In a small sauce pan, I cook the egg batter over low-heat for about 1-2 minutes or until thicken to your liking. Make sure to stir continuously to prevent burning. At this point, more water can be added if you want a thinner sauce. I like mine sauce to be on a thicker side. Once the sauce has achieved a desired consistency, remove the saucepan from stove and set aside to cool.
In a clean bowl, whisk the egg yolk, granulated sugar and salt until light in color for about 2 minutes. You can whisk this by hand. Then I sift corn starch over egg yolk batter and whisk for another 30 seconds. Next I add water and melted butter and continue to whisk for another 30 seconds. To ensure the batter is smooth without clumps, I pour the batter over the sieve again.
In a small sauce pan, I cook the egg batter over low-heat for about 1-2 minutes or until thicken to your liking. Make sure to stir continuously to prevent burning. At this point, more water can be added if you want a thinner sauce. I like mine sauce to be on a thicker side. Once the sauce has achieved a desired consistency, remove the saucepan from stove and set aside to cool.
PREPARING AND COOKING CAKE TOPPINGS
To prepare for salted egg yolks, you want to first rinse them with water to remove the egg white excesses and then soak them in cooking wine for at least 15-20 minutes to eradicate the fishy smell. Then, I line the egg yolks on a baking pan and sprinkle light sesame oil over the top of each egg yolk. I toast them at 250 degrees F for about 15 minutes. Once they are fully cooked, I remove the pan from the oven and set aside to cool.
Moving on to the Chinese sausages. In a small saucepan, boil the sausages with water over medium-high heat for about 10-15 minutes or until fully cooked. Once cooked, I remove the saucepan from the stove, rinse the sausages over cold water and cut them in thin round slices.
I am excited to not have to prepare homemade dried shredded pork or creamy cheese wedges. All I have to do is remove them from the packaging. I also chop up some fresh green onions to garnish the cake with some greens.
To prepare for salted egg yolks, you want to first rinse them with water to remove the egg white excesses and then soak them in cooking wine for at least 15-20 minutes to eradicate the fishy smell. Then, I line the egg yolks on a baking pan and sprinkle light sesame oil over the top of each egg yolk. I toast them at 250 degrees F for about 15 minutes. Once they are fully cooked, I remove the pan from the oven and set aside to cool.
Moving on to the Chinese sausages. In a small saucepan, boil the sausages with water over medium-high heat for about 10-15 minutes or until fully cooked. Once cooked, I remove the saucepan from the stove, rinse the sausages over cold water and cut them in thin round slices.
I am excited to not have to prepare homemade dried shredded pork or creamy cheese wedges. All I have to do is remove them from the packaging. I also chop up some fresh green onions to garnish the cake with some greens.
ASSEMBLE THE CAKE
And it is time to put the cake together!
When the cake is completely cool, I spread egg custard sauce on top of the cake. Next, I add a layer of sausages and then sprinkle the dried shredded pork on the entire top of the cake. I then line the cream cheese wedges and the salted egg yolks alternately along the top, with the fifth salted egg yolk in the center of the cake.
And it is time to put the cake together!
When the cake is completely cool, I spread egg custard sauce on top of the cake. Next, I add a layer of sausages and then sprinkle the dried shredded pork on the entire top of the cake. I then line the cream cheese wedges and the salted egg yolks alternately along the top, with the fifth salted egg yolk in the center of the cake.
Finally, I sprinkle some fresh green onions on top of the cake and serve it immediately.
Tips to make this cake successful:
- You can modify the salt and sugar amount from the custard sauce (or spread in my case) to your liking.
- You may steam the salted egg yolks instead of toasting them (like what I did here).
- Apply the sauce no longer than 1-2 hours before serving to prevent the cake from becoming too soggy. You can prepare all of the toppings and bake the cake a head of time, but do not assemble the cake until 2 hours before your event.
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The sweetness of the sponge cake is really enhanced with these flavorful toppings! It is definitely a distinctive, savory flavor that one can get acquired to. And a lot of times, your guest will love this dessert. Or they just cannot comprehend the new taste, which is totally acceptable as everyone is different. I know my guests loved it because the cake was gone within a matter of hours.
Good luck in baking this savory sponge cake. And don't forget to share your outcome if you used this recipe!
xoxo,
Tristina
Good luck in baking this savory sponge cake. And don't forget to share your outcome if you used this recipe!
xoxo,
Tristina
Savory Sponge Cake Recipe
Make: 6-inch cake (about 1.75 inch tall)
Total time: 2 hours
Ingredients
Instructions
*This cake recipe is given from a friend by an unknown source.
Total time: 2 hours
Ingredients
- 100 grams of cake flour
- 80 grams of granulated sugar
- 4 large eggs, at room temperature
- 3 tablespoons (45 ml) of milk
- 3 tablespoons (45 ml) of vegetable oil
- 1 teaspoon of vanilla extract
- A pinch of salt
- A pinch of cream of tartar
Instructions
- Preheat oven to 320 degrees F and prepare the 6-inch cake pan with parchment liner on the bottom. Do not grease the pan side.
- Sift together cake flour and salt until combined. Mix milk and vegetable oil together until combined. Set dry and wet ingredient mixtures aside.
- In a clean mixing bowl, whisk egg whites on medium speed (Speed 4) until foamy for about 30 seconds. Add cream of tartar and continue to whisk until soft peaks form for about 1 minute. Add granulated sugar and increase to high speed (Speed 8) and whisk until just stiff peaks form for another 1 minute.
- Add in egg yolks, one at a time, and beat on the lowest speed (Speed 2) for about 10-15 seconds per egg yolk. Continue on current speed, add wet ingredient mixture of milk, vegetable oil and vanilla extract, and beat just until combined for another 20-30 seconds.
- Sift dry ingredients over the egg yolks batter in 3 additions, and whisk on the lowest speed (Speed 2) until combined. Noted, you may fold the cake flour instead of beating on the stand mixer if desired.
- Using a rubber spatula to fold the mixture until the mixture is almost homogeneous.
- Pour batter in the prepared cake pan and bake for about 45-50 minutes on the lowest rack.
- Remove cake from the oven and invert onto wire rack immediately to prevent cake from collapsing on to itself. Cool completely before garnishing with toppings.
*This cake recipe is given from a friend by an unknown source.
Savory Toppings Recipes
Ingredients
Egg Custard Sauce
Salted Egg Yolks
Chinese Sausages
Instructions
Egg Custard Sauce
Salted Egg Yolks
Chinese Sausages
*This egg custard sauce recipe is adapted from Savoury Days.
Egg Custard Sauce
- 1 egg yolk
- 20 grams of granulated sugar
- a pinch of salt
- 15 grams of corn starch
- 225 ml of water
- 20 grams of unsalted butter, melted
Salted Egg Yolks
- 5 salted egg yolks
- 1/2 cup of cooking wine
- 2-3 tablespoons of sesame oil
Chinese Sausages
- 2 sweetened Chinese sausages
- 480 ml of water
Instructions
Egg Custard Sauce
- In a clean bowl, whisk the egg yolk, granulated sugar and salt until light in color for about 2 minutes
- Sift corn starch over egg yolk batter and whisk for about 30 seconds.
- Add water and melted butter and continue to whisk for another 30 seconds. Sift the batter over the sieve.
- In a small sauce pan, cook the egg batter over low-heat for about 1-2 minutes or thicken to your liking. Make sure to stir continuously to prevent burning. More water can be added if you want a thinner sauce. Remove from stove and set aside to cool.
Salted Egg Yolks
- Remove salted egg yolks and rinse with water to remove excess.
- Soak egg yolks in cooking wine for at least 15-20 minutes to eliminate the fishy smell.
- Line egg yolks on a baking pan and spread sesame oil over the top and around each egg yolk.
- Toast these at 250 degrees F for about 15 minutes. Remove from oven and set aside to cool.
Chinese Sausages
- In a small saucepan, cook sausages on medium-high heat for about 10-15 minutes or until fully cooked. Remove from stove and rinse over cold water.
- Once cool, cut the sausages in thin round slices.
*This egg custard sauce recipe is adapted from Savoury Days.
Assemble Savory Sponge Cake
Ingredients
Instructions
- 2 wedges of creamy spreadable cheese, Laughing Cow Original, cut in halves
- 1/2 cup of dried shredded pork
- Fresh green onions, optional
Instructions
- Spread the egg custard sauce over the top of the sponge cake.
- Line sausages around the entire top of the cake.
- Sprinkle dried shredded pork on top of the sausages.
- Line the wedges of the creamy cheese and salted egg yolks alternating evenly on top of the cake. Place one salted egg yolk in the center.
- Sprinkle fresh green onions around the cake, if desired.
- Slice and serve immediately, or within 1-2 hours.
COPYRIGHT © 2017 - SUGAR & PEARLS ~ CAKE DESIGNS BY TRISTINA
