SPONGE CAKE

To make a perfect sponge cake, you need to prepare:

1. Ingredients:

Wheat flour: 80g

Eggs: 4

Granulated sugar: 80g

Unsalted butter or vegetable oil: 30g

Vanilla extract: 2ml

Lemon juice: 20ml (or 20g tartar powder)

Salt: 3g

Fresh milk: 15ml

2. Steps to make sponge cake from wheat flour and eggs:

Once all ingredients are ready, follow these 4 steps to make the sponge cake:

Step 1: Prepare the cake batter
Separate 4 egg yolks and whites into two separate bowls.
Note: To easily beat the egg whites, let the eggs come to room temperature or take them out of the fridge 2 hours before making the cake.

Egg whites:

• Put the egg whites into a clean, dry bowl to ensure that the mixture stays fluffy when whipped.
• Add 3g of salt into the egg whites, then use a mixer or a whisk to beat at a slow to medium speed until large bubbles form. Do not beat at high speed to avoid over-whipping.
• Add 20ml of lemon juice or tartar powder to help the egg whites set faster. Continue to beat for 3–5 minutes until the mixture becomes stiff and smooth like soap foam.
• Gradually add 40g sugar in small portions while beating at a low speed to ensure it mixes evenly, avoiding clumps. After all sugar is added, increase the speed 1 to 2 continue beating until peaks form.
• Note: do not beat them in a long time, they will be water separation.

Egg yolks:

Use a mixer or a whisk to beat the egg yolks at low speed.

Add 40g sugar, 30g butter (or oil), 2ml vanilla extract, and 15ml fresh milk to the yolks and mix well.

Note: Let the butter soften to room temperature to prevent it from melting into water. The milk helps reduce the strong egg smell.

Sift the flour and divide it into 3 portions. Gradually add each portion into the egg yolk mixture and beat until smooth and thick.

Step 2: Mix the batter

Gradually add the egg yolk mixture into the egg whites and fold gently in one direction from bottom to top until both mixtures are well combined and form a smooth, thick batter.
Use a spatula or a folding whisk to fold the batter gently to ensure evenness.
Note: Avoid over-mixing, which can cause the mixture to deflate, resulting in a flat, dense cake. Mix the egg yolk and egg white as fold technical

Step 3: Baking

Grease the cake pan with butter to make it easier to remove the cake.

Line the pan with parchment paper and pour the batter in. Tap gently to level the batter and eliminate air bubbles.

Preheat the oven to 160°C for 20-30 minutes.

Place the pan in the oven and bake for 30-40 minutes at 155°C. Watch the cake rise and ensure the outer layer turns golden brown.

After 30–40 minutes, insert a toothpick into the center of the cake. If it comes out wet, the cake needs more time, about 5–10 minutes. If it comes out dry, the cake is done.

Note: Each oven has a certain temperature variation; therefore, it is advisable to use a temperature-measuring thermometer to ensure that the temperature in the oven meets the required standard. If you do not have an oven, you can substitute it with a rice cooker, microwave, or non-stick pan.

• Rice cooker: Grease the sides and bottom of the rice cooker pot with oil and line it with baking paper to prevent sticking. Pour the batter into the pot, smooth it out, and gently tap to remove excess air bubbles. Turn on the Cook mode and begin cooking. If the pot switches to Warm mode, check the doneness and switch back to Cook mode 1 to 2 times until the cake is done. Leave the pot in Warm mode for an additional 20–35 minutes, then use a toothpick to check the cake's doneness again. During baking, avoid opening the lid multiple times to prevent the cake from collapsing.

• Microwave: Preheat the microwave for 5–10 minutes at a temperature of 170–175 degrees Celsius. Then place the cake mold in the center of the microwave and wait for 10–15 minutes. Avoid placing the cake too close to the heating element as it may burn the outside of the cake.

• Non-stick pan: Place the non-stick pan on the stove and brush a thin layer of oil on top. Next, place the cake mold in the pan, pour the batter into it, and cover the pan with a lid. Adjust the temperature to about 80 degrees Celsius. After baking for 8 minutes, flip the cake over and bake for another 8 minutes.

Step 4: Finishing

Let the cake cool for 3–4 minutes, then gently invert it to help it set and remove it more easily.

You can decorate the cake with fresh cream, fruits, salted eggs, or serve it with butter and milk to enhance the flavor.