Foolproof sponge cake. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm. Foolproof sponge cake

You can cook Foolproof sponge cake using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of Foolproof sponge cake
  1. Prepare 40 grams of corn starch.
  2. Prepare 40 grams of all purpose flou.
  3. It’s 30 grams of vegetable oil.
  4. It’s 15 grams of milk.
  5. You need 4 of eggs.
  6. It’s 80 grams of granulated sugar.
  7. Prepare 1 1/2 teaspoon of cream of tartar.
  8. Prepare 1 tsp of salt.
  9. You need 3/4 tsp of vanilla extract.

You will want to make sure you don't overbeat the eggs, as this will result in a flat cake. The perfect sponge cake should be light, fluffy, moist, tall, soft on the edges and of course beautiful. Easy with the right recipe, painfully frustrating with all of the rest. After testing many, many sponge cake recipes my kids got tired of taking sponge cake in their lunch boxes to school.

Foolproof sponge cake instructions

  1. Preheat oven at 345°F. Use parchment paper to line the bottom of the pan, do NOT spray the side of the pan..

  2. Mix all-purpose flour and corn starch well..

  3. Mix vegetable oil, milk and vanilla extract.

  4. Separate egg yolks and egg white..

  5. In a dry and clean mixing bowl, beat egg white until foamy, then add cream of tartar and salt. When the mixture looks like shaving cream, slowly add sugar. Beat until almost stiff peak..

  6. On the lowest mixing setting, add the egg yolks one by one, then slowly add the oil and milk mixture..

  7. Separate the flour in 3 parts, on the slowest mix setting, add one part of flour at a time. Do NOT try to over mix otherwise the batter will lose its volume. At the end, use a spatula to fold the batter to make sure there is no lumps..

  8. Pour in the batter into the pan. Lift the pan up about half a foot and drop it on the counter in order to break the big bubbles..

  9. Bake at 345°F for 25-35 minutes. Use a toothpick to check..

So I gave them a break for a while. Using an electric whisk, whisk the eggs and sugar together in a large bowl until pale and creamy. Sift in the flour and continue mixing until well combined. Transfer the mixture to the prepared cake tins. Vanilla Sponge Cake; Momofuku Milk Bar Cake; Grapefruit Pound Cake; So you might not believe me when I say this vanilla sponge cake is perfect.