Easy Oil-free Sponge Cake
Easy Oil-free Sponge Cake

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, easy oil-free sponge cake. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Easy Oil-free Sponge Cake is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Easy Oil-free Sponge Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have easy oil-free sponge cake using 4 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Easy Oil-free Sponge Cake:
  1. Take 3 large Egg
  2. Get 70 grams Sugar
  3. Take 80 grams Plain flour
  4. Make ready 1 tbsp Milk
Instructions to make Easy Oil-free Sponge Cake:
  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.
  2. Preheat the oven to 170°C.
  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.
  4. Once stiff peaks form, beat in one egg yolk at a time on high speed.
  5. When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter.
  6. Next, add the milk and mix lightly.
  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.
  8. Stir 30-35 times until no longer powdery, it's evenly blended, and becomes glossy.
  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.
  10. If a skewer or toothpick inserted doesn't come out clean, bake for an additional five minutes while keeping an eye on it.
  11. Once baked, drop onto a table from a height of about 20 cm to deflate.
  12. Flip upside down onto a cooling rack and remove the paper. Cover with a moistened and tightly wrung kitchen towel and let cool.
  13. Once completely cooled, place in a plastic bag and store in the refrigerator.
  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.
  15. To make a matcha cake, replace the cocoa with matcha powder (as in Step 14).

So that is going to wrap this up for this exceptional food easy oil-free sponge cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!