sponge cake

Updated at: Thu, 17 Aug 2023 03:39:16 GMT

Step 1

- Take out the eggs from the fridge. Separate the whites and yolks into separate bowls while eggs are cold. Cover and set aside and allow it to come to room temperature.

Step 2

- Put the 1 cup fine grain sugar in a food processor and process for 30 seconds - 1 minute to create an even finer granulated sugar. Don’t powder it though. Set aside.

Step 3

- Sift the cake flour and salt together repeatedly 3 times. First sift, using a wire sieve into a wide bowl. Then drop onto waxed lunch paper or parchment paper and use this paper to easily drop the flour back into the sieve easily. Repeat this process two more times (refer video). Set aside.

Step 4

- Mix the oil, juice, water as well as vanilla extract in a cup and set aside, allowing it to come up to room temperature.

Step 5

- Preheat the oven to 350°F/ 180°C

Step 6

- Beat the egg yolks with the fine granulated sugar that we set aside. Beat until very pale yellow in color and ribbon-like streaks are created when lifted. Set aside.

Step 7

- In a stand mixer (or hand mixer) with whisk attachment, beat the egg whites till foamy (make sure the bowl is sterile and completely clean so that the egg whites foam). Add creme of tartar. Continue beating till stiff peaks form (don’t over-beat).

Step 8

- Give the oil-juice mixture that we set aside a good stir. Add this to the yolk-mixture. Stir to incorporate.

Step 9

- Now, add the sifted flour mixture into this yolk-oil mixture, a little at a time till all the flour is evenly incorporated.

Step 10

- Lastly, add the whipped egg white and fold it into the flour batter with a plastic spatula (do NOT over mix).

Step 11

- Divide and pour into three, 6x3 inch (ungreased, aluminum) cake pans equally.

Step 12

- Pat gently on the countertop move from side to side and pat again to remove air bubbles.

Step 13

- Bake 30-35 minutes or till the center is set.

Step 14

- Remove from oven and invert onto elevated wire racks. This prevents the cake from sinking.

Step 15

- Once the cakes are cooled completely, use a sharp knife to go around the edge of the pans to release the cake onto flat plates. Slice each cake into two using a broad serrated knife. OR With a serrated knife, slice the top of the cake off to have one thick cake layer.

Step 16

- Wrap each cake layer in plastic wrap and place in refrigerator for around 15-30 minutes to let completely cool so it is easier to decorate.

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