Light and airy sponge cake

Name: Light and airy sponge cake
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 cup cake flour; 1 cup white sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon cream of tartar; 6 eggs - whites and yolks separated; 1/3 cup vegetable oil; 2 Tablespoons water; 2 teaspoons honey; 1/2 teaspoon vanilla extract

Oranan Jantatep @Jantatep

soft, fluffy, and light sponge cake.

Oranan Jantatep @Jantatep

soft, fluffy, and light sponge cake.

Saved

Ingredients

45 minutes

6 servings

Dry
1 cupcake flour
1 cupwhite sugar
1/2 teaspoonbaking powder
1/4 teaspoonsalt
1/2 teaspooncream of tartar
Wet
6eggs - whites and yolks separated
1/3 cupvegetable oil
2 Tablespoonswater
2 teaspoonshoney
1/2 teaspoonvanilla extract

Saved

Steps

45 minutes

1

Beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.
2

In another bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.
3

Sift the flour and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil.
4

Add the remaining ½ of the egg whites to the batter and fold gently until well combined
5

Line two 6 inches cake tin with parchment paper along the sides and bottom. Pour the batter and bang the pan twice to remove large air bubbles. Bake in 150c until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 30-50 minutes
6

Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Serve with whipped cream and fruit or make a layered cake.