Soufflé Sponge Cake

Name: How to cook Soufflé Sponge Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20cm Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Soufflé Sponge Cake

This extra moist and extra soft Sponge Cake is almost a Soufflé. It’s not a very sweet cake. Enjoy it cold or warm, with or without whipped cream and fresh berries. Lemon Curd would be nice, too. You would definitely wish to have a cup of tea.

Ingredient

Food ration :

20cm Round Cake Tin

1/4 cup

Milk

1/4 cup

Oil *I used Sunflower Oil, Butter can be sued

1/2 cup

Plain Flour

1/4 teaspoon

Salt

Egg Yolks *room temperature

1 teaspoon

Vanilla Extract

Egg Whites *room temperature

100 ml

Caster Sugar *slightly less than 1/2 cup

Cooking instructions

* Step 1

Preheat oven to 150°C. Line the base and sides of a 20cm round cake tin with baking paper. The baking paper on the sides need to be at least 10cm in height.

* Step 2

Place the cake tin in a roasting pan. *Note: If you use a springform cake tin, cover the bottom of the cake tin with foil so that water won’t get in.

* Step 3

Place Milk and Oil in a heat-proof mixing bowl, heat in the microwave until warm. If you use Butter, heat until Butter melts. I heated in my 1000W microwave for 30 seconds. Then whisk well until creamy.

* Step 4

Add Salt and Flour, and whisk well until smooth. Add Egg Yolks and Vanilla, and whisk well.

* Step 5

In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar, beating well, until thick and glossy and Sugar is well dissolved. Gradually fold into the mixture and gently combine.