Hi everyone, this is Lisa
Today we will make a sponge cake with whole egg beating method
Compared to the method of separated egg method
The sponge cake with whole egg beating method is fluffy and delicate
The sponge cake with separated egg method tends to be drier and more airy
Although the ingredients are simple
It is not easy to make a perfect sponge cake
It may defoam and the cake will not rise too much
Or the taste is dense and dry
I use this sponge cake to make a Korean style birthday cake for my friends
Prepare 3 large eggs at room temperature
Approx. 60-65 grams each with shell
Soak the eggs in hot water of about 60 degrees celsius for 15 minutes
Because the egg yolk itself contains lipids and the egg has a strong viscosity
Generally when making whole egg sponge cake, the egg is heated first
Wipe dry
Add eggs into a large bowl
The temperature of the egg is about 20 degrees celsius
Here comes the first tip
For the sponge cake, the best temperature of the egg is about 40 degrees celsius
So we need to continue heating it up in a bain marie
The egg is almost close to this temperature
Use a hand mixer to mix at high speed
It is obvious that the viscosity of the egg is weakened after heating, and it is easier to beat
Pour butter and milk into annother bowl
Heat in a bain marie to let the butter melt slowly
Now let’s beat the eggs and pour the caster sugar all at a time
The order of whole eggs beating is basically high speed first, then medium speed, and finally low speed.
Mix on high speed for about 2 minutes
At this time, a large amount of air is trapped in the egg
Many large bubbles are formed, and the volume increases rapidly
Switch to medium speed
You can see that the big bubbles gradually become smaller and more delicate
Use the mixing whisk to draw an 8 shape and it will disappear slowly
Turn to low speed
At this stage, air is difficult to enter while mixing on low spped
So the volume will not expand anymore
But the bubbles in the egg will gradually become smaller
Looks very delicate and shiny
Lift the mixing whisk and draw an 8 shape again, it will not disappear
It means the egg has been beaten
Sift the flour and add half at a time
You can see that the flour is floating on the surface
which means that the egg is beaten in the right state
If you pour the flour and the egg collapses
It means that the egg has not been beaten yet
Mix the flour directly with the beaten egg
Slight defoaming is very normal
Here comes the second tip
Mixing with a whisk can reduce the chance of defoaming
Curved design of a whisk
Can better disperse the flour into the eggs
Look at my gesture
Lift the whisk and shake it to disperse the flour
Then repeatedly stir from the bottom up
Should be fast and gentle
until no dry powder and small particles are seen
Small particles mean that the flour has not been mixed completely
Preheat the oven to 150C/300F
Prepare a 6-inch round baking pan
Spray with oil
Line the bottom and all sides with baking paper
The baking paper should be 2-3 cm above the edge of the pan
The milk and butter have also melted
Here comes the third tip
The optimal temperature of the milk and butter mixture needs to be around 60C/140F
Too high temperature will destroy the stability of the batter
When the temperature is too low, the butter will easily to cause the batter defoaming
The right temperature determines whether you can make a perfect sponge cake
Take a small amount of batter and combine with the milk and butter mixture
Then pour it back into the batter
Mix with fold in method until completely combined
Measure the temperature of the cake batter, the best is around 25C/75F
The bubbles in the cake batter at this temperature are not easily destroyed
To bake a fluffy and delicate sponge cake
Pour into the baking pan
Shake a little bit
You can also draw circles to remove small bubbles in the batter
Place the baking pan at lower rack and bake at 150C/300F for 40 minutes
Then turn to 160C/320F and bake for 5 more minutes
No need to turn upside down, put it directly on the cooling rack
Demold
Remove the baking paper
Let cool and slice to see the interior
Very delicate and fluffy
I use this sponge cake to make a korean-style birthday cake for my friend
I’m Lisa, if you like my video
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