Perfect sponge EgglessWithout baking soda#goldenapron

my family loved it

Finally, this series has drawn to a close and I decided to end on a very subtle note. After a palate cleanser, why not serve up another dessert. Or is it? At 1st look, this might look like a deflated failed sponge cake. But as you took the 1st bite, you will be surprised. Yes, having this will take you back to the ocean once last time.I admire Japanese cuisine as much as French and Italian. And I had been researching a lot about tamagoyaki sushi a lot. There is a traditional and a modern take on the humble sushi. As I went down the rabbit hole, the traditional tamagoyaki sushi looks like a cake. You can Google about it. Then I saw a YouTube video. That blew my mind and I know I need to make it. It is almost like the traditional tamagoyaki sushi but more towards a sponge cake texture.It took me quite a while to hunt down the recipe and experiment with it. I am glad that I did cos this dish sits perfectly in this series. I also added a few extra ingredients for texture and flavor profiles; this is a perfect balance of savory, sweetness and at the same time, light, moist and dense. As soon as I took the 1st bite, it literally melts in my mouth.

The recipe from 'Gretchens Bakery' (www.gretchensbakery.com). I use half portion of her recipe. It is simple and you can always add icing cream or filling to make it more festive. Happy baking!

This is nice and tasty desert in Vietnam! Look at this cake, you’ll see fresh coconut covered all the cake like snow in Fuji mountain! It’s so called Fuji mountain Cake! 🤓 Baking this cake is fulled of pandan and coconut favor in my kitchen! Love the soft inner texture and pandan coconut cream! It’s not so sweet! Beautiful with natural lovely color, isn’t it? 😊#cake

I was actually aiming to make cranberry (I didn't have any fresh ones so instead I used a frozen mix I had in he freezer) cookies, but I seem to have added too much baking powder and instead I got those delicious mini sponge cakes.

This cake is made of cooked dough method! Love the soft, moist and melt-in-mouth texture! This recipe I learnt from Barry Apek. Thanks so much for your perfect recipe!#cake

Sponge Cake......perfect for birthday parties of kids. They love it! The sponginess of the cake comes from beaten egg whites and the baking powder added, plus some additional tricks to keep it spongy even after cooling. Here, I have added fig, a seasonal fruit available, but you can try with any other fruit eg. fruits which impart colour to the cake, like strawberry, mango, etc.#spongecake #birthdaycake #cake

Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany.

This is a variation of.You do not need to be precise about the amount of the hot water poured in the baking tray. If you pour too much water, it is hard to get the tray out when the cake is done baking. The amount should be just right if all the water evaporates by the time the cake has finished baking. If your oven has a multiple racks, insert a tray full of water into the bottom shelf and the cake on 1 layer above the water tray to let steam. Recipe by uronkouron