Description
Sponge cake is the basis of baking! Here are some tips on how to make a fluffy and moist sponge cake without making mistakes.
Ingredients
Scale
- 3 eggs
- 65g granulated sugar
- 65g cake flour
- 15ml milk
- 15ml vegetable oil
Instructions
- Prepare the cake pan by lining the bottom and sides with parchment paper. (I'm using a reusable oven sheets this time, which helps achieve clean sides.) Preheat the oven to 175°C (350°F).
- In a bowl, combine the eggs and sugar, then whisk them together using a handheld mixer or a stand mixer on high speed. Whisking on high speed will increase the volume of the batter. The duration may vary depending on the mixer model, but whisk for about 3 to 4 minutes.
- Once the batter becomes pale and slightly thickened, switch to low speed. By whisking on low speed, you'll transform the batter, which has increased in volume with large bubbles, into a finer texture with smaller bubbles, creating a more delicate and refined batter.
- Whisk for approximately 10 minutes until the batter becomes pale and the texture thickens. To check the consistency, lift the batter and draw an "8" shape. The trail should slowly disappear, indicating that you've achieved the desired level of whisking.
- Sift the cake flour in three separate additions. This will help eliminate lumps and ensure even distribution throughout the batter. While rotating the bowl, use a rubber spatula to scoop the batter from the bottom and gently fold it over, incorporating the flour mixture. Mix it lightly and evenly.
- Add the milk and vegetable oil to the batter while transferring them onto the rubber spatula, then pour them into the mixture while continuously mixing. It's preferable to use milk at room temperature as it blends more easily into the batter. Mix quickly and thoroughly.
- Bake in a preheated oven at 175°C (350°F) for 25-30 minutes. To check if it's done, lightly press the highest point of the cake with your finger. If it springs back and no indentation remains, it is baked properly.
- Immediately after baking, drop the pan to release the steam. This helps prevent the cake from collapsing. Once it has cooled to the touch, remove it from the pan and wrap it with plastic wrap. Flip it upside down for storage. (Leaving the oven sheet on the bottom helps prevent the bottom of the cake from sinking.)
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Cakes
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 104
- Sugar: 8
- Sodium: 28
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 3
- Cholesterol: 70