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In this video, I will show you how to make a salted egg sponge cake with 2 types of cheese sauce so that everyone can choose and change.
The sponge cake is still Hong Kong sponge cake, very soft, moist and light, it's perfect with the cheese sauce. Let's all try.
00:00 Introduction
00:45 Sponge cake
07:21 2 types of cheese sauce
13:14 Assemble
INGREDIENTS:
Sponge cake:
2 large eggs
30g cake flour
20g cornstarch
30g whole milk
24g vegetable oil
40g granulated sugar
1/8 tsp cream of tartar or 1/4 tsp lemon juice
A pinch of salt
Custard cream:
2 egg yolks
30-40g sugar
200ml milk
20g cornstarch
20g unsalted butter
Cream cheese sauce
Half of custard cream recipe
70g cream cheese
2 portions - 32g La Vache qui rit cheese
Cheddar cheese sauce:
Half of custard cream recipe
4 Cheddar cheese slices 70g
40g milk
Hong Kong sponge cake using all-purpose flour:
2 large eggs
25g all-purpose flour
25g cornstarch
30g whole milk
24g vegetable oil
40g granulated sugar
1/8 tsp cream of tartar or 1/4 tsp lemon juice
A pinch of salt
Recipe using cup:
2 large eggs
3 tbsp = 45 ml cake flour
2.5 tbsp = 37.5ml cornstarch
2 tbsp = 30 ml whole milk
1 tbsp + 2 tsp vegetable oil
3 tbsp = 45ml granulated sugar
1/4 tsp cream of tartar
A pinch of salt
Custard cream:
2 egg yolks
2-2.5 tbsp = 30-37.5 ml sugar
1/2+1/3 cup = 200ml whole milk
2 tbsp = 30ml cornstarch
1.5 tbsp = 22.5ml unsalted butter
Cream cheese sauce:
Half of custard cream recipe
1/3 cup = 80ml cream cheese
2 portions La Vache qui rit cheese
Cheddar cheese sauce:
Half of custard cream recipe
4 Cheddar cheese slices
2 tbsp + 2 tsp = 40ml milk
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