Chinese Sponge Cake – Simple Version But Delicious
The sponge cake recipe can be a daunting task. Keeping the cake light and fluffy is not as easy as some may think;however, I am going to share with you a simple version of this recipe that even a novice baker can accomplish. Today, this honey sponge cake has a unique flavor and is very tasty.
Servings 2
Ingredients
- 2 eggs
- 40 grams low-gluten flour
- 30 grams fine sugar
- 10 grams honey
Instructions
- First, separate the egg yolk egg whites. Mix the egg yolks with honey using an electric egg beater.
- After the egg yolk is mixed, it will become fluffy and delicate, and the color will become lighter. The process doesn’t take very long using an electric egg beater, and the mixture should be slow to drizzle off of the whisk as shown below.
- In another bowl- add egg whites and use the electric egg beater to mix again (cleaning them first, of course), add granulated sugar 2-3 times. The texture should be more firm than yolks.
- Add the egg yolk to the whites.
- Mix well with a spatula to mix the egg yolk and egg white thoroughly.
- Sift the low-gluten flour into the egg mixture.
- Continue to mix well with a spatula to become the final cake batter. Mix quickly to avoid de-foaming caused by prolonged mixing. The batter should be presented in a thick, smooth texture as shown.
- Pour the batter into the mold. Baking paper is used on the sides to prevent sticking.