Bak Tong Gou, or Fluffy White Sugar Sponge Cake, is a beloved Asian dessert known for its incredibly soft and airy texture. This light and subtly sweet cake is a delightful treat, perfect for any occasion, from casual afternoon tea to celebratory gatherings. Its simple elegance belies a surprisingly simple preparation, making it accessible even to novice bakers. The delicate, melt-in-your-mouth crumb is a testament to the careful balance of ingredients and technique, resulting in a truly memorable dessert experience. Unlike many sponge cakes, Bak Tong Gou boasts a uniquely fluffy interior, achieved through a specific whisking method and gentle baking process.
This recipe will guide you through each step, ensuring you achieve that signature Bak Tong Gou lightness and fluffiness. Prepare to be amazed by how easily you can create this delightful cake at home, and get ready to impress your family and friends with its ethereal texture and delicate sweetness. Let's dive into the detailed, step-by-step instructions to bake your own perfect Bak Tong Gou!
Tools Needed
- Mixing bowl
- Small pot
- Whisk
- Thermometer
- 8x8 inch baking pan
- Steamer
- Knife
- Saran Wrap
Ingredients
- Instant dry yeast (Angel Yeast): 1 teaspoon
- Rice flour: 9 ounces
- Water: 1 1/4 cup (room temperature) + 1 cup
- Sugar: 3/4 cup
- Neutral oil: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Batter
- Add 1 tablespoon of lukewarm water to a bowl, mix in the yeast, and let it sit for 15 minutes until foamy.
- Whisk 9 ounces of rice flour in a bowl. Add 1 1/4 cup of room temperature water and whisk until combined.
- In a small pot, bring 1 cup of water and 3/4 cup of sugar to a boil, whisking until sugar dissolves.
- Pour the sugar syrup into the rice flour mixture, stirring continuously to prevent lumps.
- Check the temperature of the batter; it should be between 85-95°F. Let it cool slightly.
- Once cooled, whisk in the activated yeast into the batter.
- Cover the batter with Saran Wrap and let it rise in a warm place for 2 hours, or until large bubbles form.
Step 2. Steam the Cake
- Grease an 8x8 inch baking pan with half a teaspoon of neutral oil.
- Pour the batter into the prepared pan. Steam for 30 minutes.
Step 3. Cool and Unmold
- Let the cake cool for 10 minutes. Run a knife along the edges and carefully flip the cake out of the pan.
Step 4. Serve
- Cut the cake into rectangular pieces and serve.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Adjust sugar to your preference.
- Use a round or rectangular pan if preferred, but steaming time may vary.
Nutrition
- N/A
FAQs
1. Can I substitute the sugar in the recipe?
While granulated sugar is recommended for its optimal texture, you can experiment with caster sugar. Avoid using brown sugar as it will alter the cake's color and lightness.
2. Why is my Bak Tong Gou dense instead of fluffy?
This usually happens due to overmixing the batter or baking at too high a temperature. Ensure you gently fold the ingredients and bake according to the recipe's temperature and time.
3. How can I store leftover Bak Tong Gou?
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Wrap it tightly to prevent it from drying out.
With its delicate texture and subtle sweetness, your homemade Bak Tong Gou is sure to be a delightful treat for everyone. This recipe proves that creating a beautiful and delicious Asian dessert can be surprisingly simple and rewarding. Enjoy the fluffy goodness!