ALL ABOUT ASIAN SPONGE BY APCA CHEF ONLINE

Explore the sponge theory, including Asian steam techniques, texture variations from soft to ancient textures, and savory fillings like chicken floss and mayonnaise, plus durian match-up powder and cheese accents.

Learn to make a Boston Cream Pie with a sponge base, meringue lightening, creme Chantilly filling with nuts, and a creamy topping, including baking and assembly steps.

Whisk egg white with sugar to form a medium meringue, fold into the batter, bake in a water bath at 140°C for 60 minutes, then rest and invert to cool.

Learn to make a cheese patisserie filling for an asian sponge roll by blending soft cream cheese with milk, sugar, and sabayon, then assemble and chill.

Master chocolate sponge cake by mixing sugar, water, flour, cornflour, and cocoa, folding in meringue, and baking until spongy, then top with chocolate chantilly.

Learn to make a chocolate souffle cake by tempering dark chocolate to 55–65°C, folding in meringue, and baking for 45 minutes, then finish with a cream and dark chocolate topping.

Learn to bake a durian vanilla cake by making a fluffy sponge from sugar, flour, butter, vanilla, and eggs, then layer with durian cream topping; glaze optional.

Master the exotic sponge by preparing meringue, sponge batter, and milk and egg yolks, then assemble with buttercream, cream anglaise, and neutral glaze.

Master a greentea layer cake by making a butter and icing sugar cream, folding in green tea powder, preparing meringue, and assembling baked layers at 180°C.

Craft a savory delight by forming a meringue-based mixture with spring onion and sugar, bake until browned, then finish with a butter filling and mayonnaise garnish for a smooth texture.

Discover how to make tiger skin roll, from preparing sponge batter and yellow icing to creating a cream cheese banana filling, assembling, chilling, and slicing for elegant presentation.