Rose Sponge Cake



Recently, I seem to keep seeing people post pictures of their lychee rose cakes online. I also had the good fortune to taste Pine Garden’s signature cake, the lychee martini at the October BOWS event when Sunshine and I went to look for bridal deals. Suddenly, I had the itch to make a lychee rose cake by myself to eat too. =p To do that, I first started making rose sponge cake.

Recipe with Pictures

Makes one 6″ cake

Ingredient list:

For the Egg Yolk Batter:

  • 3 egg yolks (I used eggs weighing about 65g each)
  • 15g of caster sugar
  • 40g of oil (I used canola oil)
  • 50g of water with dried rose petals soaked in it
  • 80g of cake flour
  • 2 tsp of rose flavour

For the Meringue:

  • 3 egg whites
  • 55g of sugar
  • some red colouring if desired (I wanted a pink cake! =D)

Use twice the amount of ingredients for a 9″ cake or in this case, I made a 6″ cake and a 18 cm square pan cake.

Ingredients needed
Ingredients needed

My Oven Settings:

150°C; top and bottom heat; about 40 minutes for the cake in the square pan and 55 minutes for the 6″
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line your baking tin with baking paper. There is no need to grease it.

rose-sponge-cake-line-your-tray

2. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.

rose-sponge-cake-yolk-and-sugar

3. Stir in oil.

rose-sponge-cake-add-oil

4. Add in water (together with the rose petals) and rose flavour and mix well.

rose-sponge-cake-add-water

5. Sift in flour in batches and mix well using a whisk. Ensure that there are no pockets of flour in the batter. Set aside.

rose-sponge-cake-add-flour

6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.

rose-sponge-cake-meringue

7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).

rose-sponge-cake-beat-meringue

8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.

rose-sponge-cake-fold-meringue

9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.

10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.

rose-sponge-cake-in-the-oven

11. When the cake is done, invert it on a cooling rack and peel away the baking paper. (Both my cakes dropped out from their pans by themselves when I invert them). This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.

rose-sponge-cake-final-product-1

 

Recipe Only

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Makes one 6″ cake

Ingredient list:

For the Egg Yolk Batter:

  • 3 egg yolks (I used eggs weighing about 65g each)
  • 15g of caster sugar
  • 40g of oil (I used canola oil)
  • 50g of water with dried rose petals soaked in it
  • 80g of cake flour
  • 1 tsp of rose flavour

For the Meringue:

  • 3 egg whites
  • 55g of sugar
  • some red colouring if desired (I wanted a pink cake! =D)

Use twice the amount of ingredients for a 9″ cake or in this case, I made a 6″ cake and a 18 cm square pan cake.

My Oven Settings:

150°C; top and bottom heat; about 40 minutes for the cake in the square pan and 55 minutes for the 6″
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Line your baking tin with baking paper. There is no need to grease it.
  2. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
  3. Stir in oil.
  4. Add in water (together with the rose petals) and rose flavour and mix well.
  5. Sift in flour in batches and mix well using a whisk. Ensure that there are no pockets of flour in the batter. Set aside.
  6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
  7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
  8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
  9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
  10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
  11. When the cake is done, invert it on a cooling rack and peel away the baking paper. (Both my cakes dropped out from their pans by themselves when I invert them). This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.

 

Note:
I switched the pans halfway through the baking.

Comments:

The whole dining room smelt of bandung when I brought them out of the oven. The pinkish hue of the cakes also made me very delighted! Sponge cake is soft with a tinge of rose flavour. Check out the final product here!

rose-sponge-cake-final-product

Recipe Source: Adapted from Plain Sponge Cake 2


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Rainbow

A novice baker =)

2 thoughts on “Rose Sponge Cake”

    • Hi R! I got a packet from the traditional medicine hall near my house. However, I also saw some departmental stores like takashimaya, CK Tangs etc selling them. Hope you can try this soon! 😀

      Reply

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