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Easy Oil-free Sponge Cake Recipe

Easy Oil-free Sponge Cake Recipe
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Serving : 6
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Prepare the ingredients before making Easy Oil-free Sponge Cake in your home. Then, follow these steps below to serve Easy Oil-free Sponge Cake for your family or friends.

Ingredients: Easy Oil-free Sponge Cake

  • 3 large Egg
  • 70 grams Sugar
  • 80 grams Plain flour
  • 1 tbsp Milk

How to Make Easy Oil-free Sponge Cake

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Easy Oil-free Sponge Cake in your home by yourself.

    Step 1
  • Sift the flour two or three times. Line the cake pan with parchment paper. If you lightly grease it with oil, it will stick nicely.
  • Step 2
  • Preheat the oven to 170°C.
  • Step 3
  • Beat the egg whites with an electric mixer on high speed. Add the sugar in 2 to 3 parts, beating well with each addition.
  • Step 4
  • Once stiff peaks form, beat in one egg yolk at a time on high speed.
  • Step 5
  • When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter.
  • Step 6
  • Next, add the milk and mix lightly.
  • Step 7
  • Then, add all the flour and mix together with a whisk. It should be thick enough to lift up and fall off the whisk. You can also use a spatula.
  • Step 8
  • Stir 30-35 times until no longer powdery, it's evenly blended, and becomes glossy.
  • Step 9
  • Pour the batter into the pan. Pour from a little high up so that air bubbles do not form in the batter. Lightly tap the edges of the pan 2 or 3 times, then bake at 170°C for 30-35 minutes.
  • Step 10
  • If a skewer or toothpick inserted doesn't come out clean, bake for an additional five minutes while keeping an eye on it.
  • Step 11
  • Once baked, drop onto a table from a height of about 20 cm to deflate.
  • Step 12
  • Flip upside down onto a cooling rack and remove the paper. Cover with a moistened and tightly wrung kitchen towel and let cool.
  • Step 13
  • Once completely cooled, place in a plastic bag and store in the refrigerator.
  • Step 14
  • For a chocolate sponge cake, use 70 g of flour and 10 g of cocoa for the 18 cm cake, and 50 g of flour and 10 g of cocoa for the 15 cm cake.
  • Step 15
  • To make a matcha cake, replace the cocoa with matcha powder (as in Step 14).
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