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EN18
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Sponge
Cake
Method
1.
Line a 6" cake mould base and sides
with baking paper (or coat with a layer of
olive oil).
2.
Put the eggs and granulated sugar in
a bowl over a pot of hot water (about 50 °C). Using a mixer, whisk the egg mixture
into stiff peaks until it lightens, has less bubbles and becomes smooth and thick (Stiff
peak will remain on the whisk when lifting up).
3.
Mix the milk and melted butter well, keep them over a pan of hot water to prevent
the mixture from getting firm again.
4.
Add the sieved low-gluten flour in two steps and stir well.
5.
Fold the mixture into the egg mixture, stirring gently to avoid de-foaming. The
finished batter should look glossy and fine.
6.
Pour the stirred batter into a cake mould and shake out remaining bubbles.
7.
Pre-heat the upper and lower heaters to 170 °C for 10 minutes. Place the cake
mould on the enamel baking tray, on Layer 3 of the oven and bake for 30 minutes at
170 °C.
8.
Insert a toothpick into the center of the cake. If the toothpick remains clean with no
batter, the cake is fully baked.
●
If the surface browns quickly, cover the surface with a piece of aluminium foil to
avoid scorching.
●
Remove the cake out of the mould only after it is completely cooled.
●
Baking time may be adjusted according to personal preference and cake size.
●
The cake can be decorated with fruits and cream.
Ingredients
(6" cake mold)
Eggs ...............................3(approx.150
g
)
/RZJOXWHQÀRXU ...............................90
g
Granulated sugar .............................90
g
Butter ...............................................30
g
Whole milk .......................................30
g
Select the or function.
Upper and lower heaters : 170 ºC
Time: 30 minutes
Note
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