Also check my other cake recipes,
Vanilla Sponge Cake
Recipe Cuisine: Japanese | Recipe Category: Baking / Cakes
Prep Time: 10 mins | Baking Time: 1 hr | Cake pan used: 8" x 2"
Cold Egg whites - 4
Sugar - 1/2 cup
Vinegar / Lemon Juice - 1 tsp
Egg yolks - 4
All purpose flour / Maida - 3/4 cup
Oil - 5 tblspn
Warm Milk - 4 tblspn
Vanilla essence - 1 tsp
Sugar - 3 tblspn
Salt - a pinch
To begin with the recipe, first separate the egg yolk from the white. Refrigerate the egg white to maintain the temperature.
In a bowl, take the egg yolks and beat well. To this, add in warm milk, oil, vanilla essence and 3 tablespoon sugar. Beat well so that the sugar gets dissolved in the mixture.
Sift the flour and salt thrice and add little by little to the above mixture. Mix well.
Now in another bowl, take the egg whites. Beat well till it begins to froth. At this stage, add 1/3rd of the sugar(from 1/2 cup) and little lemon juice to it. Beat again for about 1 minute. Again add little sugar and beat well for 1 minute. Then add the remaining sugar and lemon juice and beat till its texture begin to change to more thick and foamy(stiff peaks is formed just like in meringues).
At this stage, add the egg yolk mixture to the egg white and fold gently. Do not over mix as cake will not rise properly.
Line the cake baking tin as shown in the picture(see the step by step pictures below). Pour the batter to the baking tin and tap it few times to spread the batter evenly. Place the baking tin inside another tray filled with water.
Preheat the oven to 150 C (305 F) and bake for 50 minutes to 1 hour in water bath.
Once baked, leave the cake in the oven for 10 minutes and take it out. Do not take the cake immediately after baking. Otherwise the cake will shrink in few minutes.
Allow the cake to cool before making slices. Enjoy!
- If you do not have extra baking tray, bake the cake in preheated oven for 35 minutes in 150 C and 3 minutes on 170 C.
- Use cold eggs as room temperature eggs deflates easily.
- Do not over mix the batter after the yolk and flour mixture is added. Cake will not rise if you over mix it.
- Water bath is required to maintain the temperature for the cake and avoid burning as this is a slow process. This will prevent from burning on the bottom and sides. Also it prevents from drying of cake.
- Make sure there is no egg yolk in the separated egg white while beating. Otherwise it may not form like meringue properly.
- Should not over beat or under beat the eggs. It should be like a meringue consistency(stiff peaks).
- Do not bake at high temperature as this requires slow baking.
- If your cake shrinks after baking, it should be baked 5 to 10 minutes more.
- Egg will make the cake rise so we do not add baking powder in this recipe.
- The height of the cake depends on the size of the pan used.
|Keep all your ingredients ready
|Follow the tips to cut the parchment paper to required round shape easily. Grease the sides of the baking tin with butter or oil
|Separate the egg yolk from the white. You shall refrigerate the white till the flour mixture is ready
|To this, add 5 tblspn of oil
|4 tblspn of wam milk is added
|Add a teaspoon of vanilla extract.
|Now, add in 3 tblspn of sugar
|Beat till the sugar dissolves
|Sift the flour, salt and add little by little
|Add remaining flour and mix till it is incorporated well
|Now, take the egg white. Make sure the egg white is cold. Do not use room temperature eggs.
|Beat well till it begins to froth
|Now, add 1/3rd of the sugar
|Add little lemon juice and beat for a minute with a electric mixer
|Add little sugar and repeat the process
|Beat well it until the texture begin to change to more thick and foamy
|You should be able to make stiff peaks like this
|Now, add the flour batter that we prepared.
|Do not over mix as egg will deflate and the cake will not rise properly
|Pour the batter into the lined baking tin and tap it few times to spread the batter evenly
|Place the baking tin inside another baking tin or tray and pour little water to it. If you do not have extra tray then bake in a preheated oven for 35 minutes in 150 C and 3 minutes in 170 C.
|Preheat the oven to 150 C or 305 F. Bake the cake in water bath for 50 minutes to 1 hour. As it is baked for a long time in low temperature, to avoid burning on the bottom and the sides of the cake we are adding water.
|After 50 minutes, prick the centre of the cake with a wooden skewer to check if it is done.
|Once it is done, leave the cake for 10 minutes and take it. This is to avoid shrinking.
|Remove the parchment paper and once cooled cut them into slices.