It’s a pretty straightforward recipe, but there are stages in making and it requires plenty of patience without rushing, as each step is essential for the outcome of the sponginess.
From using a double boiler to whisk eggs and sugar, to whisking until ribbon stage, every technique matters. When incorporating the flours, care must be taken not to over-fold and to ensure there are no lumps, as this decides if the cake is spongy or dense after baking.
The streaming in of melted butter is
simple, yet again requires careful folding.
Checking the cake by frequently opening
and closing the oven door can also prevent the cake from rising properly or
cause it to be undercooked at the bottom (CHOCOLATE COFFEE CAKE EGGLESS).
Otherwise, all good to go. Take the soft bites into this light, fluffy, and smooth sponge cake. Delicious!
Ingredients for Sponge Cake
3 eggs - room
temperature
80g (1/3 cup + 2 tsp) caster
sugar
40g(3 tbsp) melted
butter
80g (2/3 cup) cake flour
20g (3 tbsp) corn flour
How to Make Sponge Cake
Place a bowl over a pot of boiling water.
In the bowl, whisk eggs and sugar until they
are slightly warm and foamy.
Remove the bowl from heat and continue whisking until the mixture forms a “ribbon” when dropped from the whisk.
Sift cake flour and corn flour over egg mixture.
Gently fold, avoiding lumps and not to overmix.
Stream in warm melted butter and fold it into cake batter.
Tip batter into a greased baking pan.
Bake at 160°C for 20-25 minutes, or until the cake is cooked through.
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