egg sponge cake

egg sponge cake

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
  1. 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.
  2. Whisk egg yolks and egg with caster sugar until sugar is dissolved. Add in vanilla paste and salt and whisk well.
  3. Add in oil and mix well.
  4. Add in milk and mix well.
  5. Sift in cake flour and mix well.
  6. Whisk egg whites with caster sugar until stiff peaks.
  7. Add 1/3 portion of meringue to egg yolk mixture. Mix well.
  8. Fold in gently for the rest of the meringue in 2 portions.
  9. Bake for 1 hour.
  10. Switch to top and bottom heating at 150 C and bake for 5 minutes to brown the top nicely.
  11. 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.
  12. Cool completely before removing from cake pan and slicing.

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