Hubby sent over the video recipe from a China vloger. (元气八眉菌) some time back and complained that I’ve not been updating on Instagram and our blog. 😅 I’ve been baking bread these days for friends and family. No posting as it’s so repetitive. So these two days, I’ve finally gotten to bake this jiggly traditional egg sponge cake.

The original recipe uses 12 eggs as the vlogger use 30 x 20 x 8cm tin. I’ve scaled down the recipe to bake in my 20cm (8 inches) square tin so using 8 eggs. But after calculation, I’m thinking to use 9 eggs for my next bake🤪 as so far I’ve been using 50g egg which is quite small.

Ingredients A:
Egg yolk – about 130g (from 8 eggs, egg size: 50g/egg)
Vegetable oils – 99g (I used canola oil)
Milk – 92g
Cake flour – 112g
Corn starch – 10g
Baking powder – 1.65g

Ingredients B:
Egg white – about 260g (from 8 eggs , egg size: 50g/egg) – keep in chiller for 20 mins or freezer for 10 mins prior to whipping)
Castor sugar – 105g
Cream of tar tar – 2.6g
Corn starch – 5g

Steps will be posted in comment below:
1. Warm canola oil to 70-80°C (it took me less than 1 minute) , add into sifted flour and mix well
2. Add in milk and mix well , it will looks like milk curd but continue adding in egg yolk and mix well. Now it will looks like smooth paste. Soft in corn starch and baking powder and continue to mix till smooth consistency.
3. Whisk the chilled egg white till slightly bubbly, add in cream of tar tar. Slowly add in sugar in 3 parts. On the last addition of sugar, add in corn starch and continue to whisk till soft peak.
4. Add 1/3 of whipped egg white into egg yolk mixture. Mix well and pour this mixture back into the whipped egg white. Fold gently till even.
5. Pour the cake batter in to pre-lined baking tin. Scrap the top to achieve leveled top. Tap gently on table to remove big air pockets.
6. Baked in preheated oven 120°C for 60 mins and raise temperature to 130°C for another 20 mins.
7. Once done , remove from tin and flip the cake over by putting a lined tray over the top and flipped the cake over to remove the baking paper. Flip over again with the lined tray and let it cook down.