Fluffy and Moist Spongecake
I wanted to make a light chiffon cake-like spongecake and so I made it with the same ingredients as chiffon cake. It was nice and moist.
I worked hard to adjust the amount of the ingredients.
Make a nice and fluffy meringue.
Hints.
Use a completely dry and clean bowl.
Use fresh eggs.
Start whipping the egg whites right after you take them out from the fridge.
When you're separating the egg whites and yolks, if the yolks get in the egg whites even a little bit, they won't foam. Recipe by Ichigopapiko
Fluffy and Moist Spongecake
I wanted to make a light chiffon cake-like spongecake and so I made it with the same ingredients as chiffon cake. It was nice and moist.
I worked hard to adjust the amount of the ingredients.
Make a nice and fluffy meringue.
Hints.
Use a completely dry and clean bowl.
Use fresh eggs.
Start whipping the egg whites right after you take them out from the fridge.
When you're separating the egg whites and yolks, if the yolks get in the egg whites even a little bit, they won't foam. Recipe by Ichigopapiko
Cooking Instructions
- 1
Weigh the ingredients. Separate the egg whites and yolks into separate bowls. Refer to the Hints.
- 2
Combine the ● ingredients and sift.
- 3
Add salt into the ◎ egg whites and whip. When it starts to become white, add the sugar in 3 batches, and whip until stiff peaks form. The peaks shouldn't flop over.
- 4
Beat the ★ ingredients and beat until the mixture becomes whitish and thick.
- 5
Add milk and vegetable oil into Step 4 little by little while mixing at low speed.
- 6
Add the Step 2 mixture to Step 5 mixture and mix at low speed until the mixture is no longer floury.
- 7
Add 1/3 of the Step 3 mixture to Step 6, and mix at low speed until blended.
- 8
Switch to a spatula, add the remaining Step 3 in 2 ~ 3 batches, and fold it in, scooping up from the bottom without breaking the meringue.
- 9
If the mixture becomes fluffy like this, it's ready.
- 10
From a high point, pour like drawing a ribbon. Rap the pan 2 ~ 3 times on the counter to remove air bubbles.
- 11
Bake in the oven at 160℃ (325℉) for 60 minutes. It's fluffy when it comes out of the oven.
- 12
Place upside down on a cake rack to cool. It prevents the cake from shrinking.
- 13
When cooled, remove from the mold slowly.
- 14
It's moist, so you don't need to brush sugar water on top. Adjust it to your liking.
- 15
Decorate to your liking.
- 16
I made "Rabbit Hello Kitty Cake" with this sponge cake..
https://cookpad.wasmer.app/us/recipes/146432-rabbit-hello-kitty-cake
- 17
I made "Charlotte aux Fraises" with this sponge cake..
https://cookpad.wasmer.app/us/recipes/155086-charlotte-aux-fraises
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