Hi, I’m Emojoie.
This time, let me introduce this ultimate sponge cake recipe that you never fail.
There are two types of sponge cake: one that whips the whole egg, and the other that separates the egg whites. Whole eggs are slow to foam, so you need to warm the eggs. It takes longer and produces less foam.
Egg whites make a stiff and foamy meringue. Even if you add the ingredients and mix well, the foam will remain, so it will swell well and has the advantage of making fluffy sponge cakes easier. Please give it a try!
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▶ 15cm cake pan
3 egg whites
90g sugar
3 egg yolks
25g milk
90g flour
25g vegetable oil
vanilla
170℃ for 30 minutes
➢Method
Separate the egg whites and yolks. It’s OK if the eggs are cold.
Make a hard meringue with the egg whites and sugar.
Add the egg yolk and mix with a whipper.
Add milk and mix with a rubber spatula.
Sift the flour and mix 30 times.
Add vegetable oil and vanilla and mix 30 times.
Put the dough in the mold and flatten it.
Bake in a preheated oven at 170°C for 30 minutes.
Remove the mold immediately and let the sponge cake cool.
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