Super Fluffy and Moist Sponge Cake

Coffee or tea is so much better if paired with this super fluffy and moist sponge cake by Calorie restaurant. You’ll be amazed by its texture and flavor – every bite is just heavenly! Try it at home and serve it to your whole family. I am sure they’ll love this recipe.

Ingredients:

Egg yolk meringue:

• 12 egg yolks
• 1/4 cup of sugar
• 1/3 teaspoon of salt
• 1/2 cup of cornstarch syrup

Egg white meringue:

• 12 egg whites
• 1 cup of sugar
• 2 1/3 cups of flour
• 1/4 cup and 3 2/3 tablespoons of cornstarch
• 1/3 cup of milk (room temperature)
• 1/4 cup of oil
• 0.7 oz of rum
• 2 1/3 teaspoons of vanilla extract

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Instructions:

Step 1:

In a large mixing bowl, add 12 egg yolks, 1/4 cup of sugar, 1/3 teaspoon of salt, and 1/2 cup of cornstarch syrup. Whisk until the color turns ivory. Once you achieve the color, whip it at low speed to clear air bubbles.

Step 2:

In a different bowl, add 12 egg whites and 1 cup of sugar. Whisk it at low speed first to dissolve the sugar. When the sugar is all melted, whip it at high speed to make the meringue. Then, whip at low speed to clear air bubbles.

Step 3:

Add the yolk meringue to the white meringue and mix well with a spatula.

Step 4:

Sift in half of the flour and cornstarch, and mix. Repeat with the remaining half. When mixing, scrape the bottom of the bowl and scoop it up. Make sure to mix it well.

Step 5:

In a different bowl, combine milk, cooking oil, rum, and vanilla extract. Add some batter and mix well. Pour it into the original batter and mix with a spatula. It should be mixed properly so the heavy batter will not settle and form a layer on the bottom of the cake.

Step 6:

Pour the batter into a baking pan lined with parchment paper. If you have a wooden mold, you can use it to make the cake moister. Pop the air bubbles with a stick.

Step 7:

Preheat the oven to 374F and bake the batter for 15 minutes at 338F. Then lower the temperature to 320F and bake for 15 minutes. After that, bake it for another 30 minutes at 302F. When it is brown, place a pan on top so it will not get burnt. Make sure it won’t touch the top of the cake.

Step 8:

Prepare a foil or silicone sheet with cooking oil. Place it on top of the cake and quickly turn it over. Remove it from the mold and take off the parchment paper. Let it cool completely.

Step 9:

When cooled completely, seal and leave it at room temperature for at least a day before eating.

Super Fluffy and Moist Sponge Cake