Preparation: 20 min
Cooking time: 35 min
Waiting time: 5-10 min
Portion: 4-6 portions
Difficulty: 2/5
Ingredient
-Egg: 4
-All purpose flour: 50 gr
-Corn starch: 30 gr
-Oil: 30 gr
-Milk: 15 gr – room temperature
-Sugar: 80 gr
-Cream of tartar: ½ tsp or replace with 3 ml lemon juice
-Salt: a pinch
-Vanilla extract: ½ tsp (~3 ml)
Kitchen utensil
-Square cake pan 20x20cm: 1
-Electric egg beater
Instruction
- Preheat the oven at 175 Celsius degree in 10-15 min
- Separate the egg yolk and egg white in 2 bowl
- Add a pinch of salt and cream of tartar into bowl of white egg
- Use egg whisk machine to beat the egg white until small bubbles appear
- Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
- Add separately each egg yolk to meringue bowl and whisk at slow speed.
- Slowly pour and whisk oil and milk into the mixture
- Mix cornstarch with all purpose flour and sieve the flour mixture to mixing bowl. Use the spatula and fold the batter until the flour completely blended
- Add ½ tsp vanilla extract to cake batter and mix well
- Place the parchment paper to the cake pan. Pour the batter into pan.
- Bake the batter at 175 Celsius degree in 30-35 min until it baked (the surface bounces when pressing the finger on it).
- Remove the sponge cake out of pan and cool on rack.
