Light, soft, fluffy and moist sponge cake with a hint of vanilla flavour. It is a delicious stand alone cake on its own. An easy recipe for home baking. :)
5 Egg Yolk 蛋黄 5粒
1 Egg 全蛋 1粒
1/8 tsp Salt 盐 1/8小匙
47g Oil 油 47克
70g Fresh Milk 牛奶 70克
70g Unbleached Cake Flour/ Hong Kong Flour 低筋面粉／香港面粉 70克
1 tsp Vanilla Extract 香草精 1小匙
90g Castor Sugar 细砂糖 90克
2. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry.
3. Fold egg white into yolk batter in 3 batches.
4. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air.
5. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.