Skip to main content

Air Fryer Savory Sponge Cake 气炸锅咸甜海绵蛋糕


Air fryer sponge cake !!! I was a bit terrific cause not knowing what temperature should I use !  Thank goodness it went on well and the cake turns out super gorgeous and spongy. I am truly blessed. Haven't been baking this savory flavour for a long time. Love it so much ! I bet you're going to enjoy baking with your air fryer too. It going to be fun ! Please read on for more.

For Air fryer with 3L fryer basket  (mine is Khind air fryer ARF3000)
(recipe adapted from my Taiwanese pillow sponge cake)
Ingredients :  (7" baking tray)
(A)
4 egg yolk
50gm  corn oil
50gm  full cream milk
70gm  all purpose flour
1/4 tspn  baking powder

(B)
4 egg white
1/2 tspn  salt
1/8 tspn  cream of tartar
60gm  fine sugar

(C)
1/2 cup  mushroom floss
2 TB  nori flakes

Method :
(1)  from ingredients (B), whisk egg white, salt and cream of tartar till formy, then add in sugar by 3 batches and beat till glossy and ribbon like texture. Set aside.
(2)  from ingredients (A), heat the oil the transfer to a big bowl.
(3)  now, mix together flour and hot oil till everything well cooperated. (as picture shown below)


(4)  next, beat in egg yolk one at a time till everything well mixed. (as picture shown below)

(5)  then stir in milk till mixture well cooperated and in smooth texture. (as picture shown below)


(6) at this point,  fold in 1/3 of ingredients (B) the meringue into ingredients (A) till nicely combined. Do not over mixed.

(7) then transfer mixture from item no,(6) into the remaining egg white mixture or the meringue, till well combined. Do not over mix.

(8)  next, transfer half of the batter to a 7" baking tray lined with parchment paper, then sprinkle on some mushroom floss and nori flakes (as picture shown the above).

** Remarks :  need to line the tray with cardboard by the side.

(9)  then transfer the remaining batter onto baking tray and spread to cover the first layer batter.

(10)  next, sprinkle the remaining mushroom floss and nori flakes onto batter. (as picture shown the above)

(11)  now, cover baking tray with an aluminium foil with some holes on it. Make sure the foil is nicely fit to the tray.
(12) finally, bake at preheated air fryer 160'C for about 30 minutes. Then remove foil sheet and continued baking for another 20 minutes at 130'C with open surface. Or till tester came out clean.

Oh dear, my baking paper is not tall enough !  Though, it looks good overall. Now,quickly unmould the cake and leave to cool. The only verdict is ..... got to use a thicker side board the next round and temperature can still be reduced to 155'C for the first 30 minutes.

Very satisfying result from my air fryer !  Looks like we are working well together >o<  haha..... 
Labels:

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...
Read more

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more