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 Springform 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 Springform Cake Tin

70 g (120 ml)

Plain Flour *OR Self-Raising Flour

20 g (2 tablespoons)

Corn Starch Flour

90 ml

Milk

60 g

Butter

Egg Yolks *room temperature

1 teaspoon

Vanilla Extract

Egg Whites *room temperature

90 g (100 ml)

Caster Sugar

Cooking instructions

* Step 1

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

* Step 2

Cover the bottom of the cake tin with foil so that water won’t get into the cake tin, and place the cake tin in a roasting pan.

* Step 3

Heat Milk and Butter in a saucepan until Butter is melt.

* Step 4

Combine Flour and Corn Starch in a large bowl. Add the hot Milk & Butter mixture and use a whisk to mix well. Add Egg Yolks and Vanilla, and mix 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 in the Egg White into the mixture and gently combine well.