Main Ingredients:
Eggs: 3 (the bigger, the better); Cake Flour: 85g; Milk: 50ml; Granulated Sugar: 75g; Lemon Juice: 5 drops (or white vinegar).
Additional Ingredient:
Corn Oil: 30g.
Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps for Making Six-Inch Sponge Cake
..Prepare all the necessary ingredients.
Mix milk and corn oil together. Sift cake flour twice and set aside.
Separate egg whites and yolks, beat egg whites in a clean, oil-free bowl, and reserve egg yolks in another container.
Add lemon juice or white vinegar to egg whites, beat in sugar in three additions until stiff peaks form, similar to making chiffon cake.
Add egg yolks and continue beating on high speed until the mixture is thick and slow to flow when the whisk is lifted. (Preheat the oven at this point)
Sifted cake flour is then folded into the egg mixture, gently fold in using a J-shaped motion to avoid flour clumps.
Finally, fold in the mixture of milk and corn oil.
Use a J-shaped folding method to mix all the liquids evenly…
Pour the mixture into a six-inch mold. Drop the mold from 20 cm above the table or counter, tap a few times to remove air bubbles.
Place in a preheated oven at 130°C (top heat) and 110°C (bottom heat), bake for 60 minutes.
After 30 minutes in the oven…
Finished product… (invert and cool before removing from the mold)
