A Sponge Cake I'm Very Proud Of

Name: A Sponge Cake I'm Very Proud Of
Yield: 6 servings
Cuisine: American
Ingredients: 2 Eggs; 25 grams Sugar; 30 grams Cake flour; 10 grams Vegetable oil

cookpad.japan @cookpad_jp

I wanted to eat some delicious sponge cake.

This cake is not too sweet. It's very light and fluffy! I could probably eat this all by myself. Recipe by Erinpan

I wanted to eat some delicious sponge cake.

This cake is not too sweet. It's very light and fluffy! I could probably eat this all by myself. Recipe by Erinpan

cookpad.japan @cookpad_jp

I wanted to eat some delicious sponge cake.

This cake is not too sweet. It's very light and fluffy! I could probably eat this all by myself. Recipe by Erinpan

I wanted to eat some delicious sponge cake.

This cake is not too sweet. It's very light and fluffy! I could probably eat this all by myself. Recipe by Erinpan

Saved

Ingredients

6 servings

2Eggs
25 gramsSugar
30 gramsCake flour
10 gramsVegetable oil

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Steps

1

Preparation: Separate the egg yolks and egg whites. Preheat the oven to 180ºC Sift the cake flour Line the cake pan with baking paper.
2

Put the egg whites in a bowl and beat. Add the sugar and beat with a whisk.
3

When the mixture is light and fluffy, add the egg yolks. Beat again until fluffy and the batter drips very slowly from the whisk when you lift it up.
4

Add the sifted cake flour and fold it in lightly. Then add the vegetable oil and combine.
5

Pour the batter into the cake pan. Drop the pan onto the counter about 3 times from a height of 5 cm to release any air bubbles.
6

Bake at 180ºC for 25 minutes. If the surface of the cake looks like it's going to burn, cover with aluminum foil.
7

When done baking, remove the cake from the pan and let it cool on a rack. Cover with cling film to prevent it from drying out .
8

You can eat the sponge cake as is, or decorate it if you like .