Sponge Cake with Egg, Sugar and Flour

Source : Line The Cake Pan With Parchment Paper Preheat The Oven To 160 C Crack The Eggs Into A Bowl And Beat Well Add The Sugar As You Mix Place The Bowl Ove...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 16, 2021

Step:

  1. Line the cake pan with parchment paper. Preheat the oven to 160°C.

  2. Crack the eggs into a bowl and beat well. Add the sugar as you mix.

    Sponge Cake with Egg, Sugar and Flour recipe step 2 photo
  3. Place the bowl over a double-boiler as you whisk, and heat the egg mixture until warm (about 40°C). (I do this over open heat, but use a double-boiler if you are not confident).

    Sponge Cake with Egg, Sugar and Flour recipe step 3 photo
  4. Remove from the double-boiler and beat with an electric mixer.

    Sponge Cake with Egg, Sugar and Flour recipe step 4 photo
  5. It is beginning to get fluffy in this picture, but this is not enough. Keep beating so that the texture becomes smooth.

    Sponge Cake with Egg, Sugar and Flour recipe step 5 photo
  6. I prefer to beat well, so I beat until it becomes smooth and fluffy.

    Sponge Cake with Egg, Sugar and Flour recipe step 6 photo
  7. Beat until the batter forms ribbon-like when you lift the mixer and let the batter fall back into the bowl. Then turn down the speed to low and mix for another 30 seconds to even out the size of the bubbles.

    Sponge Cake with Egg, Sugar and Flour recipe step 7 photo
  8. Sift the flour into the batter.

    Sponge Cake with Egg, Sugar and Flour recipe step 8 photo
  9. Using a rubber or wooden spatula, fold the flour into the batter from the middle to the out side, scooping up from the bottom of the bowl (pink arrow). At the same time, turn the bowl towards you with other hand (yellow arrow).

    Sponge Cake with Egg, Sugar and Flour recipe step 9 photo
  10. This picture shows you when the flour is folded into the batter evenly, but if you stop here, the cake turns out with a less pleasing texture, so continue mixing for a bit longer.

    Sponge Cake with Egg, Sugar and Flour recipe step 10 photo
  11. The batter is now glossy, so you can stop mixing. The cake will turn out rubbery if you mix too much!

    Sponge Cake with Egg, Sugar and Flour recipe step 11 photo
  12. Pour into the baking pan. If you mixed the batter until it gets glossy, you will get a smooth, moist cake. If you did not mix enough, you will get a dryer, less smooth cake!

    Sponge Cake with Egg, Sugar and Flour recipe step 12 photo
  13. Drop the pan lightly around 3 times from a height of about 5 cm to remove any large bubbles.

    Sponge Cake with Egg, Sugar and Flour recipe step 13 photo
  14. Bake in the preheated oven at 160°C for 30-40 minutes. It is done when nothing sticks onto a skewer (wooden or bamboo) when you insert it into the cake (I baked for 35 minutes).

    Sponge Cake with Egg, Sugar and Flour recipe step 14 photo
  15. Drop the cake pan once from a height of about 20 cm, then remove from the pan. Place the cake on a wire rack and cover loosely with moistened kitchen towel or plastic wrap to cool.

    Sponge Cake with Egg, Sugar and Flour recipe step 15 photo
  16. Once it has cooled, slice to your desired thickness! If you want to make the top of the sponge cake flat, place a piece of kitchen paper or plastic wrap on the wire rack, and place the cake upside down to cool.

    Sponge Cake with Egg, Sugar and Flour recipe step 16 photo
  17. [For a 15 cm cake pan] 110 g eggs, 50 g sugar, 50 g cake flour. Weight of the eggs does not include the shells, about 2 eggs' worth.

  18. [For a 21 cm cake pan] 240 g eggs, 110 g sugar, 110 g cake flour. Weight of the eggs does not include the shells, about 5 eggs' worth.

  19. If you use a cake pan that is not 18 cm wide, bake at the same temperature, but adjust the time accordingly. If the pan is smaller, shorten the baking time; if it is bigger, bake for longer.


Ingredients

  1. 3 Eggs (150 g)
  2. 70 grams Sugar
  3. 70 grams Cake flour

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