Sponge cake is the mother of the cake, it is the most basic cake recipe. For those who are new into baking it is one of the must learn cake. This cake is using a genoise method which is beating the egg yolk mixture over a water bath so that after baking the cake won’t drop. During the making of this cake it is crucial to make sure all of the cake batter are really well incorporated and there are no flour lump left behind.
Sponge Cake
Ingredients
- 187 g Cake Flour
- 187 g Castor Sugar
- 281 g Eggs
- 62.5 g Corn Oil
Instructions
- In a water bath bowl, add in sugar and egg and whisk until the sugar dissolve and the temperature around 42 celsius.
- Once warm, beat it using a stand mixer or hand whisk. Beat until super fluffy
- Once fluffy, incorporate the flour slowly a little at a time
- After finish adding the flour, fold in corn oil
- Transfer it in 2 6 inch baking pan
- Bake in a 180c preheated oven for 25 minutes or until the toothpick came out clean.
- Cut it into the desired thickness.
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