Sponge Cake

Sponge Cake Recipe

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Pre-heat oven at 160 degree C Line the baking pan (with parchment paper add egg white and salt into a mixing bowl mix at low speed until large bubbles appear in the bowl Note: egg white, bowl and whisks should be free of any kinds of fat (egg yolks, butter, oil…)

Add cream of tartar (or lemon juice – same amount) continue whipping at medium-low speed until egg white turns foamy add sugar, little at a time, beat well before adding extra sugar when all sugar has been added, raise speed to highest when egg white reaches soft peak, lower speed to medium continue whipping until egg white reaches stiff peak add egg yolk, one at a time, beat at lowest speed Blend well: oil, milk and vanilla extract keep mixer running at lowest speed, add the liquid in, 1Tbsp at a time after adding all liquid, the batter should be still foamy sift 1/3 of flour into the bowl mix at lowest speed until just incorporated continue mixing in flour as the egg has been whipped very thick, it’s fine to use a mixer but you can fold by hand if you’d like after adding all flour, the batter should be thick, foamy with almost no large air bubbles fold with some gentle strokes to scrape flour down from bowl side gradually pour batter into the pan flatten its surface tap onto counter to break large bubbles in the batter put the pan onto a rack, upside down, leave 3 – 5 mins take the cake out remove parchment paper, let cool completely on a rack

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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