I'm not an experienced pastry chef, I just want to make sure that when I want to turn something into something edible. As the egg white acts as a stabiliser in your dough and the egg yolk only helps to bind it, a baking time of max. 25 minutes is sufficient. What is obviously missing in your batter is the baking powder.
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I would check the cake after 25 baking time next time I make the same cake. However I think baking powder is not really necessary, because I have tried to bake Kasutera cake (japanese classic sponge cake) and the taiwanese version (castella cake), both do not use baking powder and it was very smooth and bouncy.
But you're right, it's either the temperature set for the oven is even lower than this recipe (140-150C degree, with or without fan) with the same baking time,
or the baking time is shorter with the same temperatur as you suggested.
One other recipe would suggest a water bath technique.
I've tried them all, and it worked well.
I didn't think much when I tried this raffaelo cake recipe.
I thought it was fine with the temperature and baking time because the batter is a bit heavier (few grams more flour) and still added with almond.