Hi, this is Lisa
Let's make a sponge cake today
unlike the Chiffon cake
sponge cake tends to be more fluffy
as it uses double amount of flour as chiffon cake does
the cake has better support
suitable for those cakes with more complicated decorations
e.g. some birthday cakes I made previously
use the sponge cake as a base
to support the toppings and decorations
because chiffon cake is very soft
it is usually for simple piping and decoration
today I will make a 6-inch sponge cake
prepare 3 large eggs
approx 65-70 gram per egg with shell
separate the egg white and egg yolk
make sure there is oil-free and water-free in the bowl
add a few drops of lemon juice
to help the stability of meringue while beating the egg white
beat on high speed until small foams form
add one third of sugar and keep beating on high speed
rotate the bowl while beating
enable the meringue much more smooth
when the foams are getting delicate
add another one third and beat on medium speed
it starts to show more delicate lines
lift the whisk and the tip of meringue shows soft peak
add the remaining sugar and beat on low speed
lines are more smooth and delicate
until stiff peak while lifting the whisk
place the egg yolk in several times
beat on medium speed
for about 2 minutes
until fine lines appear
and becomes pale yellow color
sift the flour
add into the meringue twice
the meringue doesn't collapse
while flour is added
which means the meringue is beaten perfectly
fold the flour in gentlely
to avoid defoam
stir from bottom to top
to blend meringue and flour well
until no flour can ben seen
the batter should be slightly thick at the moment
preheat the oven to 140 degrees celsius
melt the mixture of butter and milk in a bain marie
it is necessary to have a digital thermometer at hand
to make a perfectly flully sponge cake
proper temperature determines if you can make a nice and moist sponge cake
the optimal temperature zone of the mixture is between 60 - 65 degress celsius
remove the heat once the temperature reaches
mix the mixture with a small amount of the batter
then pour back into the batter
stir from bottom to top
until smooth
lift the whisk
the batter flows down
as smoothly as a ribbon
which is called "Ribbon stage"
then measure the temperature of cake batter at this time
the optimal temp for the batter is approx 25 degrees celsius
under this temperature, the air bubbles in the batter
are not easy to be destroyed
the baking tin is 6 inch round
spray with canola oil spray
line with baking paper in the bottom and around the tin
2cm higher than the edge of the tin
pour the batter in the tin and shake slightly to eliminate small air bubbles
place it to the middle rack
as it is hotter at the bottom of my oven
to ensure the cake doesn't crack
I place a baking tray on the lower rack
and add a cup of cold water to control the oven temperature
bake at 140 degress celsius for 40 mins
then increase to 150 degrees celsius for 10 more mins
put it directly onto a cooling rack
demould
remove the baking paper and let it cool
Done!
it is 6cm high
looks very fluffy and soft
a lovely stamp on the surface
it is a pity that the stamp is a bit burnt
look at the texture
very soft and fluffy
you can make the cake from scratch now
Next time, I will make a sponge cake with whole egg method
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see you next time