Sunday, 26 May 2013

东京蛋糕~Tokyo Cake

4 whole eggs
2 egg yolks
350g castor sugar (I use 280g)
Some salt
100g unsalted butter
15g apricot gel (I use Heinz strawberry jam)
150g U.H.T. cream (I use non-dairy cream)
260g low gluten flour/cake flour
20g corn flour
Some meat floss
Some sesame seeds
  1. Double-boil whole eggs, egg yolks, castor sugar, salt and unsalted butter until dissolved.
  2. Add in apricot gel, U.H.T cream, sifted low gluten flour and corn flour and mix well.
  3. Prepare 12 sponge moulds and grease bottom and side. Place black sesame seeds and meat floss at the bottom. Fill in the batter.
  4. Bake in the oven with the upper heat of 200 degrees and lower heat of 160 degrees for 18 minutes.

  1. Please reduce sugar if you don't eat too sweet. 280g is just nice for me.
  2. I add some white sesame.
  3. I bake 26 minutes @160 degrees.

-Recipe adapted from Bakery Treats Page 263.

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