Sponge cakes are simple and easy to make in simple steps. The texture and flavour of this cake are so delightful. Start by separating the egg yolks from the whites and the secret to this fluffy cake is to beat as much as possible the egg whites. Add vinegar, lemon juice or cream of tartar to the egg whites to help stabilize beaten egg whites and helps them to reach their fullest volume. Add sugar and continue to beat the egg whites over medium speed until soft peaks form.
At this point, the tip of the egg whites curls when the beater is lifted, continue beating until stiff peaks form, that is for about ten minutes. Add the egg yolks in a separate bowl together with sugar and mix until light fluffy and pale yellow in colour then add vanilla extract and the liquid ingredients and mix it. Sift in flour little by little into which a pinch of salt is also added.
Mix the wet and dry ingredients until you get a smooth batter then introduce the beaten egg whites little by little to the batter while folding it in slowly so that you do not break the air formed in the whites. Lightly butter your cake tin then line with a parchment paper then pour in the batter and tap the pan a few times on the counter to eliminate any air pockets inside the batter.
Bake in a 350 F preheated oven for 30 to 40 minutes. Test the doneness of the cake by poking a toothpick in the centre and it should come out clean. Loosen the cake from the pan then let it sit for about ten minutes before removing it on a wire rack. This will be the lightest, fluffiest and the tastiest sponge cake you will ever bake at home. You can slice this cake and fill it with buttercream and fruits or serve plain, either way, you are going to live it.
- 4 (120 grams) Large Egg Whites
- 1 teaspoon Vinegar
- 120 grams Fine Sugar
- 4 Large Egg Yolks (72 grams)
- 120 grams of Plain Flour
- 1/4 teaspoon salt
- 30 grams (30 ml.) Oil
- 40 grams (40 ml.) Milk
- 1/2 Teaspoon Vanilla Essence
Pan Size: 18 cm
Bake ina preheated 350 degrees Fahrenheit oven for 30-40 minutes.