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Whole-egg Sponge Cake

  • Difficulty

    medium

  • Serves

    4

  • Preparation time

    10min

  • Total time

    52min

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Ingredients

  • Egg
    4pcs
  • White granulated sugar
    60g
  • Milk
    20g
  • Corn oil
    20g
  • Low gluten flour
    60g
  • Vanilla essential oil
    1teaspoon

Preparation

  • step 1

    Weigh and sift 60g low gluten flour, and preheat the oven to 170℃

  • step 2

    Put 20g milk, 20g corn oil and 1 teaspoon of vanilla essential oil into a bowl, and fully stir them

  • step 3

    Place a dry whisk and add liquid of 4 whole eggs and 60g white granulated sugar into the clean oil-free mixing bowl

  • step 4

    Without the measuring cup, whip the ingredients at 12min/40°C/REV4

  • step 5

    Add the milk and corn oil mixed uniformly and 60g sifted low gluten flour to the whipped whole-eggs

  • step 6

    Mix the ingredients at 10sec/REV3, and gently mix dry flour, if any, with a scraper

  • step 7

    Pour the cake batter into a 6” cake mould, place the mould onto the middle and lower layers in the oven, and bake it at 30min/170°C

  • step 8

    Take out and cool the cake mould with upside down, and demould it before enjoyment

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