Foolproof sponge cake
Foolproof sponge cake

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, foolproof sponge cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

This is a perfect cake for celebrations which need to be made ahead of time. This is the foolproof version of the sponge cake recipe. The small details which makes all the difference to get a fluffy and light sponge cake.

Foolproof sponge cake is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Foolproof sponge cake is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have foolproof sponge cake using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Foolproof sponge cake:
  1. Take 40 grams corn starch
  2. Take 40 grams all purpose flou
  3. Take 30 grams vegetable oil
  4. Take 15 grams milk
  5. Take 4 eggs
  6. Make ready 80 grams granulated sugar
  7. Get 1 1/2 teaspoon cream of tartar
  8. Get 1 tsp salt
  9. Make ready 3/4 tsp vanilla extract

Chocolate Sponge Cake Recipe & Video. At first, it is the lovely spiral design of this Chocolate Sponge Cake that catches people's attention. An exceptional, yet simple Vanilla Sponge Cake. Adapted from a master Cook's Illustrated recipe, this is This is a classic, simple Vanilla Sponge Cake that is made with basic ingredients - eggs, milk.

Instructions to make Foolproof sponge cake:
  1. Preheat oven at 345°F. Use parchment paper to line the bottom of the pan, do NOT spray the side of the pan.
  2. Mix all-purpose flour and corn starch well.
  3. Mix vegetable oil, milk and vanilla extract
  4. Separate egg yolks and egg white.
  5. In a dry and clean mixing bowl, beat egg white until foamy, then add cream of tartar and salt. When the mixture looks like shaving cream, slowly add sugar. Beat until almost stiff peak.
  6. On the lowest mixing setting, add the egg yolks one by one, then slowly add the oil and milk mixture.
  7. Separate the flour in 3 parts, on the slowest mix setting, add one part of flour at a time. Do NOT try to over mix otherwise the batter will lose its volume. At the end, use a spatula to fold the batter to make sure there is no lumps.
  8. Pour in the batter into the pan. Lift the pan up about half a foot and drop it on the counter in order to break the big bubbles.
  9. Bake at 345°F for 25-35 minutes. Use a toothpick to check.

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