How to Make an 8 Inch Sponge Cake

An 8-inch sponge cake.Eggs.Rice flour. A dish that many people make, with different methods yielding various tastes,Cooking Network shares an 8-inch sponge cake recipe, simple and delicious for everyday meals. This method will result in a fragrant and sweet 8-inch sponge cake with all five flavors. Many similar dishes can be made following this method.

8-inch sponge cake Ingredients Introduction

Main ingredients:

Low-gluten flour(70 grams)Corn oil Milk (35 grams) Eggs (4 pieces) Sugar (70 grams) Step-by-step instructions for 8-inch sponge cake:

1. Separate the egg whites and yolks into containers that are oil-free.

2. Add 20 grams of sugar to the egg yolk mixture, stir until the sugar dissolves.3. Mix in corn oil and milk, stirring evenly. 4. Sift in low-gluten flour, folding gently until a smooth batter is formed.

5. Avoid over-mixing to prevent toughening; this step is complete when done.

Egg whites

Whip the egg whites with an electric mixer until they form fish-eye bubbles, then add one-third of the sugar and two drops of white vinegar.

7. Continue whipping until the egg whites are smooth again, then add another third of the sugar.

6.8. When a clear pattern appears, add the remaining sugar. 9. Keep whipping until the egg whites form stiff peaks when lifted with an electric mixer.10. Transfer some of the whipped egg whites into the yolk batter and gently fold it in, then add another portion after thoroughly mixing.

11. Do not stir in a circular motion to prevent deflation. The cake batter is ready once mixed evenly.

Preheat the oven at 130 degrees for 5 minutes.

12. Pour the batter into an 8-inch cake pan, gently tap it to remove air bubbles.

13. Bake in the lower part of the oven for 55 minutes.

14. After baking, invert and cool for 1-2 hours.Cool down before demolding easily. Here is another photo.

Tips:

Ensure that egg yolks and whites are placed in containers free of water and oil, whip the whites to stiff peaks, use folding techniques for batter mixing, avoid circular motions! Adjust baking time according to your oven.

Remove after baking and invert for 1-2 hours.

Let cool before easily unmolding.

Here is another image.

1Tip:

Egg yolks and whites must be in a water- and oil-free bowl. The whites should be whipped to firm peaks. Use the folding technique for batter, not circular motions, to prevent deflation! Adjust oven temperature according to your oven!