When I was young—during my primary and secondary school—I loved baking. Whisking cakes was one of my favorite methods. Today, I decided to relax by baking a cake in 30mins. I thought I had forgotten how to whisk a cake, but it felt like swimming after many years.
What is whisking?
Whisking method means making a cake without using baking power. Instead, you use the egg whites and sieve flour to introduce air into the flour dough to help it rise into a soft-fluffy sponge cake. I do not like much butter and sugar, so I reduce tremendously the amount of sugar from 1 teacup to 2 tablespoons, and use 20g of butter instead of 100g. I have excellent results: tasty, fluffy and healthy.
200g cake flour
A Pinch of salt
- Sieve 200g flour into a bowl, making sure that you are shaking the sieve very much to introduce air into the flour
- Add a pinch of salt and sugar to the sieved flour and mix well
- Separate the egg yolks from the egg whites
- Add sugar and egg yolks into a mixed bowl and mix well into a creamy texture
- Add butter into the sugar-egg mixture, and mix well into a creamy texture
- Introduce the flour into the creamy mixture, bit by bit, and mix well
- If the texture is too hard…add 2 teaspoons of milk/water
- Whisk the egg whites into big bubbles
- Pour the egg whites into the creamy mixture, folding in, quickly, bit by bit
- Scoop the mixture into your baking tin, pushing the centre downwards
- Bake at a moderate temperature 160/170◦ for 15mins
This Cake serves 8 people.
©November 30, 2011