Make Taiwanese sponge cake in an oil-free fryer

Make delicious and fragrant Taiwanese sponge cake without an oven ! You can also immediately apply the method of making Taiwanese sponge cake in an oil-free fryer or make sponge cake in a rice cooker by following these steps:

Ingredients to prepare Taiwanese sponge cake:

• 7 egg yolks, 5 egg whites
• 150g sugar
• 1g salt
• 30g honey
• 5g vanilla essence
• 130g cake flour (number 8 flour)
• 40g unsalted butter
• 40g fresh milk

How to make Taiwanese sponge cake in an oil-free fryer:

• Step 1: Put in a bowl 7 egg yolks, 50g sugar, 1g salt, 30g honey, 5g vanilla essence. Use a whisk to stir until the mixture is combined.

Stir the mixture well

• Step 2: Place the bowl in a pot of hot water about 70 degrees Celsius and use an electric mixer to beat at medium speed for 3 minutes. Then lift the bowl out of the pot, use the lowest speed and continue beating for 2 minutes until the egg mixture becomes frothy and turns ivory yellow.  Warming the eggs will help them fluff quickly and have a stable, beautiful texture. Note: you should only warm the egg mixture at a temperature of about 50 degrees Celsius. This helps the eggs to floss faster and have a more stable structure.

Beat the egg until it turns ivory yellow

• Step 3: Use another bowl, turn on the mixer at the lowest speed and beat 5 egg whites until soapy bubbles appear.  Divide 100g of sugar into 3 parts, slowly add it to the egg whites and beat for about 30 seconds per part. In the final part, turn on the machine at high speed so that the mixture is stiff, smooth and creamy.

Whip the egg whites

• Step 4: Add ½ of the beaten egg white into the egg yolk mixture and stir gently to combine the ingredients. Divide the flour into 2 parts and sift it into the mixture into the bowl of egg yolks, then use a spatula to gently mix each part until all the flour is gone.

Add the egg white and yolk mixture together and stir gently to combine the ingredients

• Step 5: Add the amount of flour you just mixed into the remaining ½ bowl of egg whites and mix gently from bottom to top. (in Fold style).  Put a little flour into a small bowl containing a mixture of 40g melted unsalted butter and 40g fresh milk, stir well. Then add the buttermilk mixture to the large flour bowl and mix well.

Add the flour to the remaining egg white and add a little flour, unsalted butter, and fresh milk

• Step 6: Apply an even layer of unsalted butter to the mold and then pour the dough in. During this process, lightly tap the mold on the table a few times to spread the dough evenly. Put the cake in a rice cooker, press the “Cook” button or an oil-free fryer and bake at 150 degrees Celsius for 40-50 minutes.

Bake the cake at 150 degrees Celsius for 40-50 minutes