Perfect Soft and Jiggly Sponge Cake

• porzioni: 8 cakes
• tempo di preparazione: 25 minutes
• tempo totale: 1 hour 55 minutes

Ingredienti

8 large eggs (see recipe notes for different cake pan size)

100g cake flour (low gluten flour)

10g corn starch

120g powdered sugar

100g corn oil / vegetable oil

100g milk

1tsp vanilla extract

1g salt

1tsp lemon juice or 1/2tsp cream of tartar

Istruzioni

Preheat the oven to 325F/167c. Line a 8" x 8" x 3" cake pan with parchment paper (see recipe notes for other cake pan sizes) and place the cake pan inside another pan or baking tray. Separate the eggs into yolks and whites. Please make sure there is no cross contamination. Transfer the corn oil to a sauce pan. Heat over medium heat for 30 seconds or until warm but not burning hot. Add the cake flour and cornstarch to the oil and mix with an egg beater until smooth. Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick. Stop mixing once 2/3 of the mixture has turned into a thick roux and 1/3 is still liquid. Transfer to a bowl. Combine this flour mixture with egg yolks and add salt and vanilla extract. Gently mix with a egg beater until the mixture is smooth and still slightly runny. Set aside. To make the meringue, beat the egg whites in a large mixing bowl or use a stand mixer with whip attachment. add lemon juice or cream of tartar. egg whites with an electric mixer on medium speed until foams formed. Beat in 120g of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed. Transfer 1/3 of the meringue to the egg yolk mixture. Gently mix by folding using a spatula until smooth. Transfer the entire mixture from the above step to the remaining 2/3 of meringue. Gently mix by folding using a spatula until the batter is smooth and slightly runny. Transfer the cake batter to the already-lined cake pan. If needed, use a pastry scraper to smooth out the surface. Add warm water to the outer tray that's holding the cake pan. Bake at 325F/167c ofr 45 minutes at lower rack. Then bake for another 25 minutes to 45minutes at 340F/171c depending on the thickness of your cake. Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before cutting and serving.