Moist Sponge Cake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
4 Eggs at room temperature
02 -
150 g Granulated sugar
03 -
2 teaspoons Vanilla extract
04 -
30 g Whole milk at room temperature
05 -
55 g Vegetable oil
06 -
125 g Cake flour (All purpose works too)
# Instructions:
01 -
Preheat oven to 170°C (no fan) and bring all ingredients to room temperature.
02 -
Line a 20 cm cake pan with parchment paper on bottom and sides. Prepare cake strip and soak in water.
03 -
In a mixing bowl, whip eggs, vanilla extract, and sugar with an electric mixer for at least 5 minutes at high speed until pale, creamy, and fluffy. The mixture should reach ribbon stage, forming a trail when lifted.
04 -
Reduce mixer to lower speed and continue whipping for another 1-2 minutes to break down larger air bubbles into smaller ones.
05 -
Sift flour and gently fold into the egg mixture with a rubber spatula just until combined, taking care not to deflate the batter.
06 -
Pour in room temperature milk and oil, mixing with cut and fold movements just until incorporated.
07 -
Pour batter into prepared pan and bake at 170°C (no fan) for approximately 40 minutes. Do not open oven door during first 30 minutes. Cake is done when toothpick inserted comes out clean.
08 -
Flip cake upside down and let it cool completely on a wire cooling rack.
09 -
Once cooled to room temperature, cut and/or frost according to your preference.
# Notes:
01 -
The ribbon stage is crucial for proper texture - eggs and sugar should be whipped until thick and pale, forming a trail when the beater is lifted.
02 -
Gentle folding technique is essential to maintain air bubbles for a light, fluffy texture.