Moist and Fluffy Sponge Cake
I wanted to quickly make a tall, moist, and fluffy sponge cake and I finally did it!! It's even taller than I thought it'd be. I hope you give this a try.
When making the meringue, it's important to set the speeds on the electric mixer exactly as I have written. Once you add the flour, quickly mix it all up. Recipe by Piyoppi
Moist and Fluffy Sponge Cake
I wanted to quickly make a tall, moist, and fluffy sponge cake and I finally did it!! It's even taller than I thought it'd be. I hope you give this a try.
When making the meringue, it's important to set the speeds on the electric mixer exactly as I have written. Once you add the flour, quickly mix it all up. Recipe by Piyoppi
Cooking Instructions
- 1
Grease the cake pan with vegetable oil (not listed) and line with parchment paper. Separate the egg yolks and whites.
- 2
Combine the ☆ ingredients in a heatproof dish and microwave at 700 W for 1 minute. Once melted, add the vegetable oil and mix. Preheat the oven to 170℃.
- 3
Add the egg whites to a bowl and beat with an electric mixer on medium speed until white.
- 4
Once white and fluffy, add the sugar a bit at a time in three separate batches beating well with each addition.
- 5
Once the final portion of sugar has been added, turn the electric mixer to high and beat for about 3 minutes. It will become like a shiny heavy cream.
- 6
After beating for 3 minutes, turn the electric mixer to medium and beat for 1 minute, then down to low and beat for another minute. The smooth and shiny meringue is ready.
- 7
If you lift up the electric mixer, stiff peaks should form. This is how you'll know the meringue is ready.
- 8
Add the egg yolks to the meringue from Step 7 and whisk on low until evenly combined.
- 9
Sift the cake flour into Step 8 and use a spatula to fold it in, scraping at the bottom of the bowl.
- 10
Once the flour has been thoroughly combined, mix in Step 2 in three separate batches.
- 11
Pour Step 10 into the cake pan. Lift and drop the cake pan onto a table to remove large air bubbles, then bake in the oven for 40 minutes.
- 12
It is ready when a toothpick or skewer inserted in the cake comes out clean. Drop onto a table to deflate.
- 13
Without removing it from the pan, flip the cake upside down, remove the kitchen parchment paper from the sides of the cake, and cover with the pan once again. Let cool for 2 minutes.
- 14
Once the 2 minutes are over, remove the pan and remove the bottom layer of kitchen parchment paper. Turn it over and cover with a moistened and tightly wrung out towel to let cool.
- 15
Once completely cooled, wrap with plastic wrap. Your moist and fluffy sponge cake is ready!
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