Vanilla Sponge Cake
Ingredients
Low flour 80g
Egg yolks 3
Sugar 50g
Salad oil 50ml
Water 50g
Vanilla bean 1/3 stick
Egg whites 4
Rice Starch 5g
White Vinegar A few drops
Steps for Vanilla Sponge Cake
1. Halve the vanilla bean and scrape out the black seeds, set aside.
2. Mix egg yolks with 20g of sugar until well combined.
3. Add salad oil in portions and mix thoroughly.
4. Add water and mix well.
5. Sift in low flour and add vanilla extract; gently fold with a spatula to complete the yolk batter.
6. Add a few drops of white vinegar to the egg whites, then gradually add sugar and cornstarch mixture while whipping until stiff peaks are formed.
7. Gently fold in 1/3 of the whipped egg whites into the yolk batter using an egg whisk.
8. Fold another 1/3 of the egg white mixture into the combined batter gently but quickly.
9. Pour the remaining
egg white
batter back into the bowl containing the yolk batter.10. Gently fold in the rest of the egg white mixture to form the cake batter.11. Quickly pour the batter into a mold and tap it on the table to release air bubbles; shake the mold slightly. 12. Preheat the
oven
at 180°C, lower rack, with top and bottom heat for 30 minutes.
13. Remove from the oven immediately and invert onto a turned-over cup to cool completely.14. Once cooled, use a knife to loosen around the mold's edge. 15. Then carefully remove along the cake tube.
16. Cut into portions and serve on a plate.
Tips
TIPS:
1. The egg white bowl must be oil-free and water-free for successful whipping.
2. Properly cool before inverting; overnight cooling is preferable if made at night.
3.
Eggs
should be taken from the refrigerator with a few drops of vinegar to aid in whipping.
4. A properly baked sponge cake should crack slightly on top; avoid overbaking or underbaking.
3,Eggs It's best to take them out of the refrigerator and add a few drops of vinegar, which also helps in whipping the whites.
A genuine chiffon cake should crack after baking; just make sure it's not too high or too low.
