BASIC
COTTON
SPONGE CAKE
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SPONGE CAKE – Let’s go back to basic again. I remember making a video some time ago last year of the same recipe, and some people commented why isn’t there any baking powder or baking soda in this recipe. Are you sure it will rise? Etc etc. This is another recipe similar to genoise but different technique. This one uses meringue to rise. For me, this is still easier compared to genoise, and it will not go too wrong if you follow closely the steps in the video. Hope you’re inspired to give this a try. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
3 egg yolks
36g (2 1/2 tbsp) caster sugar
48g (3 1/2 tbsp) vegetable oil (I used canola)
60ml (1/4 cup) milk (room temp)
90g (3/4 cup) cake flour
3 egg whites
45g (3 tbsp) caster sugar
½ tsp cream of tartar or lemon juice
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I am using 6 inch round baking pan
Instructions:
1. Preheat oven at 140°C / 280°F. Insert parchment papers around and bottom of baking pan.
2. In a large bowl, add egg yolks and sugar. Whisk until it is creamy.
3. Add oil and whisk until combined.
4. Add milk and whisk until combined.
5. Sift the flour in 2 batches. Mix until combined and ribbon formed.
6. In another bowl, beat the egg whites. Start with low speed. Add cream of tartar and beat until it is bubbly.
7. Add sugar little by little. Increase speed and beat until stiff peaks form.
8. Gently fold in the egg white mixture into the batter. Repeat the folding technique. This will help to create air in the batter so that the cake will become light and fluffy. You may fold a little egg white mixture into the batter and then mix them altogether. This is so that the batter will be mixed evenly. You can do it vice versa.
9. Pour the batter into the pan. Drop the pan on table a few times to release air bubbles.
10. Bake at 140°C / 280°F for about 45-50 minutes. Use a toothpick or cake test to check if the cake is cooked.
11. Remove from oven and cool it on the cooling rack.
12. Cake is ready to serve.
