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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.
|
