Wednesday, 1 August 2018

Cotton Soft, Fluffy SPONGE CAKE | Recipe

After many attempts and tweaks, I think I've finally found THE recipe! Here it is- the recipe for the softest, springiest, lightest, airiest, fluffiest (I could go on and on with the adjectives...) SPONGE CAKE!

This cake is very subtly sweet, if you are not used to this feel free to amp up the sugar (use 45g of sugar each in the egg yolk and egg white batter instead).

Sponge Cake | Recipe
2 large egg yolks,
30g sugar,
1 tsp vanilla extract,
30ml vegetable oil,
35ml of milk,
60g of cake flour,
1/2 tsp of baking powder

2 large egg whites,
30g of sugar,
a squeeze of lemon juice

1. Whisk together the egg yolks and sugar until pale and light.
2. Whisk in the vanilla extract, oil and milk until well combined
3. Sift in the cake flour and baking powder. Whisk gently and briefly until just combined- don't overmix.
4. In another large bowl, whisk together the sugar, egg whites and lemon juice until stiff and glossy peaks form.
5. Gently fold in the egg whites into the egg yolk mixture until no streaks remain.
6. Wrap a lined 6 inch springform pan tighty with tin foil. Pour in the cake batter.
7. Place the cake pan on a larger deep baking pan and fill up to 1 inch with hot water.
8. Bake at 160c for 25 minutes and then at 180c for 10 minutes. Let the cake cool for 30 minutes before unmoulding.
9. Drop the cake a few times to prevent it from shrinking up.
10. Slice the cake and enjoy as is. Taste that fluffy cottony goodness.

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