Ingredients:
4 large egg yolk (66g)
3tbsp sugar (40g)
pinch of salt
3tbsp milk (46g)
3tbsp oil (40g)
2tsp vanilla
1/2 cup +3tbsp cake flour(80g)
4 large egg white (130g)
1/4 cup sugar(50g)
1tsp lemon juice or vinegar
bake at 150°C, 85 mins (Not 75 as mentioned in the video) in a preheated oven at the bottom rack with both top and bottom heat on.
You will need (18cm x 7cm) 7-inch round baking pan(similar to this https://amzn.to/2XdUoYh ). Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven.
Method:
1) In a bowl, mix egg yolks, sugar, salt, canola oil, vanilla, and milk. Sift cake flour 3 times and whisk until smooth.
2) In a separate bowl, whisk egg whites until foamy then add lemon juice and sugar a little bit at a time. whisk until it thickens to stiff peak stage.
3) Gently fold in the whites and yolk mixture until incorporated. Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
4) Pour the mixture into 7 inch round baking pan. Bang the pan 2-3 times to remove any big air bubbles.
5) Use a large baking tray, pour in hot water then place the cake pan in for a hot water bath.
6) place the tray on the bottom rack of the oven with top and bottom heat on and Bake at 150°C for 75- 80 minutes or until cake tests done. bang the pan on the floor a few times to prevent the cake from shrinking.
7) Transfer the cake to a wire rack to cool down. Leftover cake can be covered and kept in the freezer.
Notes:
* be careful when separating eggs, if there's any yolk in the egg whites it won't whip up properly!
* I used cold eggs out of the refrigerator. this makes a huge difference, room temperature meringue deflates easily.
* the water bath is important as it keeps the cake cooking at a steady temperature
* Be careful not to open the oven during the baking process.
* Over mixing cake batter can result in a heavy, sinking cake, close to omelet like texture.
* use big strokes to fold, never use an electric mixer for mixing meringue into yolk batter.
* Do not over or under beat the egg whites.
* Do not bake the cake quickly at a high temperature otherwise, the cake could crack on top.
* if your cake tin bottom is removable like my one, place it on a plate or wrap in foil to stop water from getting in. If the pan bottom is intact foil isn't needed.
* everyone's oven works differently. check the temperature of your oven.
* Place the tray on the bottom rack, that way the top will not burn and the water will protect the bottom from burning.
* every step in the video must follow including mixing technique.
* be gentle while mixing the meringue into the yolk batter. don't deflate the air bubbles.
* Cakes shrink if they're not baked thoroughly
* If your cake shrinks after taking out of the oven, that means you needed to bake 5-10 mins more.
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In my oven I can't put both the top and the bottom flame together. What shall I do?
ReplyDeleteMy cake sink after I take out of the oven may I know y
Deletesame as mine on my first attempt to bake this cake it shrink..then i tried for the second time and wooww i had a nice fluffy soft cake..some cause that the cake shrink is that when i first bake this i open the oven 3 times just to add hot water for the waterbath on the cake,that i should not do it..then the egg white comes on room temp.that should not be(on the second attempt after i separate the white to egg yolk i put back my white in the fridge while doin the batter..egg white should be quite cold just to avail the nice consistency for meringue..the last thing that i know why the cake shrink is that after baking don't take out the cake immediately on the oven leave for about 5mins..after taking out the cake you need to bang the pan on the work top table 3 times as it says to avoid the cake to shrink...
DeleteCan i use a 9 inch tray
ReplyDeleteHi sis... did u try this recipe to a 9inch spring form pan?
DeleteThis comment has been removed by the author.
ReplyDeleteTrying a different method with this wonderfully soft sponge cake this time. No liners, and greased tins or waterbath. Batter straight into a silicone sponge tin, then into the oven onto my preheated cast iron baking stone.
ReplyDeletei made this fantasticcake.it came out very well. tknz .many times i tried to make sponge before.but in vain.i use to wonder how with out bak pwdr or bak soda a cake can be soft. now i am glad .i followed ur suggestoins.once again tknz a lo t.i assure u guys try it come out in success.
ReplyDeletethank you for your feedback.
DeleteI had exactly same question and experience. Thanks cookingadream.
DeleteHi, if i want to make the same cake with half the measurements.. how much time should i bake the cake?
ReplyDeletethis recipe looks so good and i want to try it...i do cakes for business and my small cake which is 9" i usually use 2 cups of flour. now how do i apply this recipe to my 9" to produce a cake with a good height.
ReplyDeleteHi, when i should turn on the ovrn
ReplyDeleteWhy dont you cream the egg yolk mixture?
ReplyDelete8_25_18, I like to try this recipe, but baking powder or yeast was not mentioned. Why ? No need ? Or forgot to mention ? If I will try this I would add 1 tsp baking powder or yeast ? What's the best ? Thanks.
ReplyDeleteHi! This cake use egg whites as a rising agent, fyi egg is a natural rising agent Cakes that use this method tend to be a lot more softer and spongier. For exam, the jiggly japanese cheesecake, more egg whites the softer the cakes. I prefer to use egg instead of baking powder because the cake tastes a lot better and not hard or heavy.
DeleteAnd you won't need to add baking powder, especialy yeast! Yeast is usually for bread honey ;). Good luck!
DeleteAre we not going to put baking powder?
ReplyDeleteWhat kind of milk should it be? Please reply. It’s my first time and I want to try your recipe. Thanks
ReplyDeleteWhat to do if my oven only have bottom flame?
ReplyDeleteHi,
ReplyDeleteCan I replace vanilla extract with pandan paste? Thank you.
Can you grease the pan if you do not have parchment paper? Thanks.
ReplyDeleteHi my cake I baked it twice but it's not rising like yours in the big fluffy way.. It is very very soft but not rising. Yummy also why is it not rising?
ReplyDeleteBecause you are not following the instructions!
Deletemy oven doesn’t have the option where top and bottom heat works simultaneously. what should I do? plz reply, I will try this cake tommy
ReplyDeletetomorrow*
DeleteFor How much time should I bake it in a microwave convection oven.. plz do suggest..
ReplyDeleteCan I use this cake to put another one on top & decorate with fondant or is it too soft and won't hold the weight? Thanks
ReplyDeleteOne o bestf soft cake i ever make thnx really for this recipe its amazing ❤️
ReplyDeleteI want to made this for customer, so pls what type of milk must i use and where to get it. Am from nigerian.Thanks pls reply urgently.
ReplyDeleteThank you sharing this recipe. I made this twice for my nephew, for his first and second birthday. Absolutely love the taste of the cake. Light, soft and not too sweet.
ReplyDeleteI tried cake as per ur instructions..it comes out with super result... I need to know the ingredients required for 6 inch*2 inch round pan and square pan.....
ReplyDeleteThis comment has been removed by the author.
ReplyDelete7" cake pan here.
ReplyDeletehttps://amzn.to/2XdUoYh
How should I store leftovers?
ReplyDeletePlease explain why baking soda or powder is not required???....
ReplyDeleteHi. Thank you for the amazing recipe. I made the cake twice and followed the steps exactly. But after taking the cake out the top of the cake became sticky. What could be the reason
ReplyDeleteHey,I baked twice . The first one was half way good, spongy but not all that volume. The second time, the cake collapsed. I really followed all the steps
ReplyDeleteHi there, are you able to tell me the cooking time for a 6 inch pan?
ReplyDeleteI tried this recipe twice and both the times cake didnot raise at all. :-(
ReplyDeletecan i double this recipe?
ReplyDeleteI have been making this cake and everyone loves it here. Thank you so much for the recipe. I wanted your help could you please tell me the measurements for a four inch, five inch pan?
ReplyDeleteDefinition of a sponge cake is that it rises with eggs and uses no chemical raising agents such as baking powder.
ReplyDeleteMade this as per instruction and came out perfectly. Softest cake I’ve ever eaten. Was almost like marshmallow soft.
I have tried this recipe for 2 times and always my sponge cake shrinks.. please help! Thank you
ReplyDeleteI have a gas oven so only the bottom heats can I still make it?
ReplyDeleteThank you so much for this recipe. I prefer written recipes over videos, it having both is even better.
ReplyDeleteWe made this today for the first time, it took 2 hours to make the dough. :o But to be fair, I was teaching my 8 yo son how to use measuring cups and spoons instead of the using a scale. And explaining why certain things have to be done. Also it was our first time ever making a sponge cake.
I was afraid it would fail, I’m not great at making meringue. And considering how many people responded here that their cake failed, I was truly afraid.
But the cake came out beautiful and soft. Even with the wrong flour. I sent my husband to the store to buy cake flour and added in capitals in the grocery list NON Fermented. Guess what he bought 😆 to be fair, it was written in very small letters in a corner on the pack that it was fermented. Neither of us had seen it. Only once it started rising above the tin I asked him to give me the flour again (I’m in very bad health, used up all my energy to make the cake and the. Had to rest) and we noticed it was fermented.
None the less it could still have collapsed but it didn’t. It’s so soft and fluffy and yummy. I’m so happy with the result. Thank you so much!