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Preparation
10 minutes
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Processing
1 hour
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Difficulty
Easy
Sampa cake (also known as champagne cake) is a long, fluffy, sweet, and light cake shaped like a large finger. Let’s cook this delicious cake for the family to enjoy a new dish.
Ingredients for Sampa Cake – champagne cake For 1 – 2 people
Chicken eggs 4 eggs Fine white sugar 50 g All-purpose flour 85 g Cornstarch 15 g Vanilla extract 1/2 teaspoon Lemon juice 1/2 teaspoon Coarse sugar 10 g (for decorating the cake)
How to Make Sampa Cake – Champagne Cake
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Whip the Egg Whites
- Separate the egg yolks and egg whites.
- Put 3 egg whites into a large bowl, then add 1/2 teaspoon of lemon juice and a pinch of salt.
- Turn on the mixer at low speed and beat until the egg whites form large bubbles, then gradually add 50g of granulated sugar.
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Make sure the eggs are at room temperature. If you store the eggs in the refrigerator, let them come to room temperature before making the cake.
- Then, continue to use the mixer until the egg whites are soft and fluffy, forming a creamy texture; when lifting the whisk, the peaks should slightly bend downwards.
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Mix the Cake Batter
- Next, add 3 egg yolks to the whipped egg whites and add 1/2 teaspoon of vanilla extract.
- Use the mixer at low speed to blend the egg yolks into the whipped egg whites.
- Sift in 85g of all-purpose flour and 15g of cornstarch slowly into the bowl.
- When mixing the ingredients together, use a gentle folding technique (folding and scooping from the bottom of the bowl upwards) and avoid over-mixing to prevent breaking too many air bubbles, as this will affect the cake’s rise. Only mix until the flour is just combined with the egg mixture.
Folding the batter helps retain the air bubbles, reducing the risk of over-mixing which can cause the eggs to separate. Additionally, when mixing the batter, it helps prevent clumping and allows for a quicker and more even mix. To make cakes that use egg whites for rising, it’s important to fold the batter gently.
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Pour into the mold
Put all the cake batter into a piping bag and squeeze the batter into the cake mold.
If you don’t have a Sampa cake mold, you can pipe it onto a tray lined with parchment paper and bake normally. Remember to cut the tip of the bag to a moderate size so that the cake batter is about the size of one finger!
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Bake the cake for the first time
Preheat the oven to 170 degrees Celsius for about 15 minutes before baking.
Place the cake tray in the oven. Bake the cake for the first time at 170 degrees for about 10 minutes.
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Bake the cake for the second time
- Separate the egg white from the remaining egg.
- After baking for 10 minutes, take the cake out, brush the top with egg white and sprinkle some coarse sugar on top for decoration.
- Put the cake back in the oven. Continue baking for the second time for another 7 minutes at 170 degrees.
- The cake turns a beautiful golden brown; let it cool completely in the tray before removing it and placing it on a rack.
The cake can burn easily, so remember to keep an eye on it while baking. If the edges of the cake are slightly golden brown and the cake rises evenly, it is done. Do not bake for too long to avoid burning the cake.
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Final Product
The small and lovely Sampa cake with a beautiful golden-brown color, crispy and fragrant is sure to please sweet cake lovers. Why wait any longer to enjoy it right away?
- Each type of oven has a different baking temperature variation. You can improve the baking results by using an oven thermometer or monitoring the cake frequently to adjust the temperature, baking time, and suitable baking rack.
- The cake should be stored in a bag or airtight container, with added moisture-absorbing packets, it can be used for 2 – 3 weeks.
- You should make the cake according to the specified ratios to ensure it is crispy and delicious.
Making sampa cake is really simple and easy to do, and it’s also very delicious. What are you waiting for? Try going into the kitchen and make it right away.
*Refer to the images and recipe from the YouTube channel Cooky TV.
