Clear water cake (sponge cake)

4 servings
30 min
20 min


Number of serving: 4

3 egg yolks

1 whole egg

50g corn oil


50g low protein flour (cake flour)


3 egg whites


50g castor sugar

Dash of salt

* Notes from The Little Teochew:

1. I used my vanilla sugar because I wanted a hint of vanilla in my cakes ... people who do not like a strong, eggy smell should add 1/4 tsp vanilla extract;

2. I used Top Flour instead of Cake Flour;

3. I used regular canola oil in place of corn oil ... any neutral-flavoured vegetable oil can be used;


  • 1) Beat (A) till well mixed with an egg beater.

    2) Sift in (B), mix well.

    3) Whisk (C) till frothy, add (D) and beat till stiff peaks.

    4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 60% full.

    5) Bake in preheated oven at 150C for about 18-20mins.


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