20260123 0616 Friday quiet dawn
175°C 30 minutes
The weight of an egg
🥚 Average egg weight (standard large chicken egg)
Whole egg (with shell) ~60 g
Edible part (without shell) ~50 g
Breakdown of the 50 g edible egg:
Part Weight (g) %
Egg white 30–33 g ~60–65%
Egg yolk 17–20 g ~35–40%
👉 So for baking formulas,
1 egg ≈ 50 g liquid egg
This is the number professional bakers use.
📌 Practical baking conversions (very useful)
2 eggs ≈ 100 g liquid egg
3 eggs ≈ 150 g
4 eggs ≈ 200 g
If separating:
100 g egg white ≈ whites from 3 eggs
100 g egg yolk ≈ yolks from 5–6 eggs
🔬 Why this matters for sponge cake
More eggs ❌ did NOT increase height
Cake turned wet / eggy
That’s because:
Too much egg white → excess protein → dense + egg smell
Too much liquid → batter can’t hold air → collapses
Volume comes from air structure, not egg count
👉 Height comes from air + balance, not “more eggs”.
🧠 Rule to remember
Egg = structure + moisture, NOT volume
Volume = air + correct protein/sugar/fat balance
🎯 Use this as a base mindset:
Eggs: ~40–50% of flour weight (not more)
Extra volume → use whipping method, not more eggs
Control egg smell → reduce whites, add a little fat or dairy
Example:
125 g cake flour
Eggs: 60–70 g total (≈ 1–1½ eggs)
20260121 0137 Wednesday quiet night
Egg smell is temperature-driven, not ingredient - driven.
Bake with Lower temperature reduces egg smell.
| Oven Temp | Protein Reaction | Egg Smell |
|---|---|---|
| 150–160°C | Gentle coagulation | Very low |
| 170–175°C | Ideal sponge set | Low |
| 180°C+ | Rapid sulfur release | Strong |
How changing number of eggs affect cake height, softness, egg smell
| Egg Ratio | Height | Softness | Egg Smell |
|---|---|---|---|
| More Whites | ⭐⭐⭐⭐⭐ | ⭐⭐ | Strong |
| Balanced | ⭐⭐⭐⭐ | ⭐⭐⭐⭐ | Low |
| More Yolks | ⭐⭐ | ⭐⭐⭐⭐⭐ | Very Low |
That’s classic cake-science territory — maximum height / volume with minimum eggs. We can achieve it by making a sponge that traps a lot of air while keeping structure light.
🧠 Core principle
Egg whites = leavening → whip for air
Flour = structure → just enough to hold whites
Sugar = stabiliser → helps whites hold foam
Fat (butter/oil) = tenderness → optional, reduces toughness
Minimal eggs, tall cake → whip egg whites separately to soft peaks (meringue) and fold in yolks + flour gently.
✅ “Tall, big cake with few eggs” formula (grams only)
Goal: 20×20 cm square pan, ~6–7 cm height,
using least eggs ingredient
Amount
Egg whites 4 (≈140 g)
Egg yolks 2 (≈100 g)
Cake flour 100 g
Sugar 80 g
Milk 30 g
Oil / melted butter 20 g
Vanilla extract ½ tsp
🥄 Separate eggs — whites and yolks.
Whip egg whites + half sugar (40 g) addin gradually → soft peaks → do not overwhip.
Whisk yolks + remaining sugar + milk + oil → pale and slightly thick.
Fold yolks mixture into whites gently, using spatula in 2–3 additions.
Sift flour, fold in gently — maintain as much air as possible.
Pour into pan, smooth surface.
Bake 170 °C, 30–35 min
(check with skewer — should come out clean).
Cool upside down on wire rack (prevents collapse).
💡 Tips for Maximum Height
Use straight-sided pan → prevents spreading.
Do not grease sides too much → sponge can “climb” the walls.
Room temperature eggs → whip more volume.
Don’t overfold → keeps air bubbles intact.
Inverted cooling → keeps cake tall, prevents sinking.
🔹 Why this works
Only 4 eggs → minimal liquid
Whipping whites → maximum air
Flour just enough → locks structure
Fat small → tender but doesn’t weigh it down
This is essentially a soft, tall chiffon-style sponge without using 10 eggs.
20 cm x 20 cm x 6 cm - 8 inches square
| Section | Details (grams & steps) |
|---|---|
| Purpose |
Soft, tall sponge cake using minimal eggs and low sugar. Suitable for Swiss roll, layered cake, or log cake. |
| Ingredients |
Egg whites – 4 whites (≈140 g) Egg yolks – 2 yolks (≈100 g) Cake flour – 100 g Sugar – 40 g (minimum functional amount) Milk (room temperature) – 30 g Oil or melted butter – 20 g Vanilla extract – optional |
| Step 1 Whip Egg Whites |
Whip egg whites until foamy. Add 20 g sugar gradually. Whip to soft peaks (do not overwhip). |
| Step 2 Yolk Mixture |
Whisk egg yolks with remaining 20 g sugar. Add milk and oil. Mix until smooth and pale. |
| Step 3 Combine |
Fold yolk mixture into whipped egg whites gently (2–3 additions). Sift cake flour. Fold flour in gently with spatula. |
| Step 4 Baking |
Pour into lined pan. Tap lightly to remove large air bubbles. Bake at 170°C for 30–35 minutes. Skewer should come out clean. |
| Cooling |
Remove from oven and cool upside down on rack. This prevents collapse and keeps cake tall. |
| Result |
Soft crumb Light texture Tall volume with minimal eggs Mild sweetness (diabetes-friendly) |
| Important Notes |
Sugar below 40 g may cause collapse or pale colour. Do not overfold batter. Do not grease pan sides heavily. |
20260108 Thursday hot sunny afternoon
SPONGE CAKE
7 egg whites e (too wet, difficult to bake dry) with 50 g sugar
7 egg yolks (too wet, difficult to bake dry) with 25 g sugar
Microwave melt 30 g butter with 30 g chocolate.
50 g Sifted cake flour
Too pack for this yellow bake tin,
Separated them into 2 round cakes.
CREAM
Whisk 300 ml Whipping cream with 20 g sugar
Fold in 100 g mascarpone
Scope thick cream pave on surface and all sides
FILLING IN
TOPPING UP
20251224 log cake no pictures.
| Part | Ingredients (grams) | Process / Notes |
|---|---|---|
| Sponge | Room temperature: Eggs 200 g (4 eggs) Sugar 65 g Sifted Cake flour 60 g Milk 30 g Oil / melted butter 30 g Vanilla extract ½ tsp |
Separate eggs. Whip whites + 40 g sugar to soft peaks. Whip yolks + 25 g sugar till pale. Mix milk + oil into yolks. Sift flour, fold gently. Fold in whites in 2–3 additions. spread thinly on parchment paper over 20 cm x 30 cm baking tray. |
| Baking | — |
Bake 170 °C, 12–15 min. Surface just set, no browning. Roll once while warm, cool completely. |
| Filling |
Mascarpone 200 g Whipping cream 150 g Sugar 20 g Vanilla ½ tsp (optional) |
Whip cream to soft peaks. Whisk mascarpone + sugar until smooth. Fold cream into mascarpone gently. Spread evenly on cooled un-rolled sponge, leave 1 cm edge(border); roll back gently. |
| Coating |
Dark chocolate 150 g Whipping cream 150 g |
Heat melt cream, pour over chocolate. Rest 1 min, stir smooth. Spread on log, (use fork) create bark texture. |
| Finish | — |
Chill 1–2 hours. Slice with hot dry knife. Store refrigerated. |