This is the best result I have so far from my Bosch oven. I love egg sponge cakes!
Egg sponge cake
Egg yolk mixture
- 3 egg yolks
- 1 egg
- 30 grams caster sugar
- 1/2 tsp vanilla paste
- 3 grams salt
- 25 grams oil
- 35 grams milk
- 65 – 80 grams cake flour (depends on how dense you like)
Egg white mixture
- 3 egg whites
- 30 grams caster sugar
- Grease the sides and bottom a 6 x 3 inch round cake pan. Line the bottom of the pan. Prepare a slightly larger pan for water bath baking. Preheat oven to 150C bottom heating only.
- Whisk egg yolks and egg with caster sugar until sugar is dissolved. Add in vanilla paste and salt and whisk well.
- Add in oil and mix well.
- Add in milk and mix well.
- Sift in cake flour and mix well.
- Whisk egg whites with caster sugar until stiff peaks.
- Add 1/3 portion of meringue to egg yolk mixture. Mix well.
- Fold in gently for the rest of the meringue in 2 portions.
- Bake for 1 hour.
- Switch to top and bottom heating at 150 C and bake for 5 minutes to brown the top nicely.
- When cake is done, carefully remove from the oven and tap cake pan on heatproof counter or wooden chopping board a few times to prevent excessive shrinkage of the cake.
- Cool completely before removing from cake pan and slicing.
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