Ingredients
- 2 large eggs
- 80 grams Sugar
- 70 grams Cake flour
- 10 grams Unsalted butter
- 10 grams Vegetable oil
- 25 grams Milk
Instructions
- Preparation: Combine all the ingredients and sift the flour.
- Line the bottom and sides of the cake pan with baking parchment.
- Fill a double broiler with water heated to about 60C.
- Melt the butter, and place over a separate double broiler so that it doesn't cool and harden.
- Place a bowl over the double broiler, so that the bottom is submerged in the water.
- Add the eggs and sugar, and beat the mixture with a whisk while heating until warm to the touch (do not overheat.)
- Remove the bowl from the double broiler.
- Using an electric mixer set to high, beat until stiff peaks form and the whisk leaves a trail in the mix.
- This should take about 5 minutes if you are making a 15 cm cake.
- Reduce the whisk's speed to medium, and beat for a further 3-4 minutes until the batter becomes foamy.
- Reduce speed to low, and whisk the batter for 1-2 minutes more until shiny and smooth.
- You want to beat until the batter is slightly gloopy and shiny - it should feel heavy when you run the whisk through it.
- When dropped from the whisk, the batter should sit on the surface without sinking back into the mixture (as photographed).
- Quickly fold in the the sifted flour with a spatula, while rotating the bowl, so that it is fully incorporated.
- Even after the flour is no longer visible, continue folding for a bit longer until the mixture becomes glossy.
- (You will fold the batter about 40 times in total)
- Melt the ingredients, either in a microwave or over a double broiler.
- You want to bring the mixture to about 50-60C.
- Take a small amount of the Step 8 mixture and mix it into the butter mixture.
- Pour the Step 9 butter mixture evenly onto the surface of the Step 8 batter, and using a rubber spatula mix just enough to incorporate.
- Pour the batter into the cake pan.
- Rap the bottom of the pan against your work surface, to release any trapped air bubbles.
- Bake for 20 minutes in an oven preheated to 180C.
- Reduce the temperature to 170C and bake for another 8-10 minutes.
- If an inserted skewer comes out clean, it's finished baking.
- When the cake is done, drop the pan onto your work surface from a small height.
- (This prevents the cake from shrinking.)
- Turn the cake upside-down on a wire rack and remove from the pan straight away.
- Leave to cool slightly, then turn right-way-up.
- Cover with a cloth so that it doesn't dry out, and leave to cool completely.
- Excluding the browned top, the cake should be tall enough to cut into three 1.8 cm slices.
- It's up to you whether or not you cut off the browned surfaces.
- Sponge cakes usually use butter for fat, but using half butter and half vegetable oil allows the cake to rise more.
- In total, it should be about 6-6.3 cm high.
- When using a 18 cm cake pan, adjust the whisking time to 8 minutes on high speed, 5 minutes on medium speed, and 2-3 minutes on low speed.
- The baking time will also need to be increased by 2-3 minutes.
- This sponge is so moist, fluffy, and light, you'll hardly feel any resistance when cutting into it with a knife.
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