I need help to achieve the perfect cake!
I tried a cake in a small yet quiet popular shop in Asia, in truth their product is just cake bread with a few different flavors such as green tea, chocolate, sesame seeds.. .. And just plain (basic one)
Since then I have been obsessing myself on how to achieve such amazing result. The cake sponge in baked in big batches, say 80x50 cm trays and then cut in portions say about 25x10cm when they sell it. The sponge is very high, looking at the top you can see that it raised a lot and if you push it down it would spring back.. It is very moist and a bit jelly like and it melts in your mouth.. In fact doesn't take more than 3 or 4 chews. And has a shelf life of many days.
In Asia baked products must be very fluffy and tender to meet the customer taste. I am sure they use very little or no flour as well as some additives to get those results.
My question is which one?
I thought it could be some gum/jell like and I tried a few common ingredients used in Molecular gastronomy such as alginic gel, agar agar, xanthan Gum, carrageenan, egg whites powder.. I almost got there with the taste but not with the looking because the top of My cakes keep collapsing. (even if there is a possibility that i have use them or some of them in the wrong way)
I got to know the chef that works in that shop and I tried to convince him to disclose his secret.. But the problem is that seems that he gets a preparation in form of powder from the head office or something from Taiwan in which he adds fresh eggs (2:1) and milk. Bake for an hour and take out of the oven straight away flip it up side down in which it almost bounce a bit take the tray away and flip it back again with the help of a wooden board.
The cake is very very moist but not wet! that's why i keep thinking of jelly...in this video clip you can clearly hear the sound of the moist as i tear a slice.
Section of a teared slice. check out the crumb
this is a new one with custard cream and an hint of blueberry. see hot the cream is well suspender in the middle of the sponge, all at the same level
without compromising the looking of the top
Is paramount for me to understand the "secret" behind this kind of cake and any help is greatly appreciated