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    Perfect Soft and Jiggly Sponge Cake Recipe - Yi Reservation

    Uploaded by

    Serena Mat Suny
    This document provides a recipe for a soft and jiggly sponge cake. It includes a list of ingredients like eggs, flour, powdered sugar, oil and instructions for making the cake. Some key steps are separating the eggs, whipping the egg whites into stiff peaks, folding the egg yolk mixture into the egg whites and baking the cake in a water bath. Notes provide additional tips about not getting yolks in the whites, indications of stiff peaks, optional flavors and adjusting the recipe for different sized pans.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Perfect Soft and Jiggly Sponge Cake Recipe - Yi Reservation

    Uploaded by

    Serena Mat Suny
    245 views4 pages
    This document provides a recipe for a soft and jiggly sponge cake. It includes a list of ingredients like eggs, flour, powdered sugar, oil and instructions for making the cake. Some key steps are separating the eggs, whipping the egg whites into stiff peaks, folding the egg yolk mixture into the egg whites and baking the cake in a water bath. Notes provide additional tips about not getting yolks in the whites, indications of stiff peaks, optional flavors and adjusting the recipe for different sized pans.

    Original Title

    Perfect Soft and Jiggly Sponge Cake Recipe _ Yi Reservation

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    © © All Rights Reserved

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    This document provides a recipe for a soft and jiggly sponge cake. It includes a list of ingredients like eggs, flour, powdered sugar, oil and instructions for making the cake. Some key steps are separating the eggs, whipping the egg whites into stiff peaks, folding the egg yolk mixture into the egg whites and baking the cake in a water bath. Notes provide additional tips about not getting yolks in the whites, indications of stiff peaks, optional flavors and adjusting the recipe for different sized pans.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    245 views4 pages

    Perfect Soft and Jiggly Sponge Cake Recipe - Yi Reservation

    Uploaded by

    Serena Mat Suny
    This document provides a recipe for a soft and jiggly sponge cake. It includes a list of ingredients like eggs, flour, powdered sugar, oil and instructions for making the cake. Some key steps are separating the eggs, whipping the egg whites into stiff peaks, folding the egg yolk mixture into the egg whites and baking the cake in a water bath. Notes provide additional tips about not getting yolks in the whites, indications of stiff peaks, optional flavors and adjusting the recipe for different sized pans.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

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    1. When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip
    properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.

    2. It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks.
    You will know they are stiff peaks when they stick to the paddles and hold their positions.

    3. The vanilla extract is optional, but I find it adds some additional flavor to the cake. You can certainly explore other
    flavors such as matcha or chocolate (please leave a comment below to let me know what other flavors you’d like to
    make).

    4. This recipe makes a 8″x8″x3″ square cake. The same recipe can be used for a 9″ round cake. Cut the recipe in half if
    you plan on making a 6″ round cake.

    5. The water bath is very important in the baking process. Make sure that the water is warm when adding it to the
    tray in the oven.
    PERFECT SOFT AND JIGGLY SPONGE
    CAKE
    YIELD: 8" X 8" X 3" CAKE PREP TIME: 25MINS COOK TIME: 70MINS - 90MINS
    TOTAL TIME: 95MINS - 115MINS

    This foolproof recipe makes the perfect sponge cake that's so soft and airy it'll just melt
    in your mouth.

    INGREDIENTS:
    • 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

    DIRECTIONS:
    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.
    Recipe Notes:
    • When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip
    properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.
    • It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks.
    You will know they are stiff peaks when they stick to the paddles and hold their positions.
    • The vanilla extract is optional, but I find it adds some additional flavor to the cake. You can certainly explore other
    flavors such as matcha or chocolate (please leave a comment below to let me know what other flavors you'd like to
    make).
    • This recipe makes a 8"x8"x3" square cake. The same recipe can be used for a 9" round cake. Cut the recipe in half if
    you plan on making a 6" round cake.
    • The water bath is very important in the baking process. Make sure that the water is warm when adding it to the tray
    in the oven.

    This delicious recipe brought to you by YI RESERVATION


    http://yireservation.com/recipes/best-soft-sponge-cake/

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