Whisked Sponge Cake
Extremely easy to bake this cake with only 4 ingredients
Ingredients
- 4 large eggs
- 100 g caster sugar
- 125 g plain flour - all purpose flour
- 55 g butter
Instructions
- Line the bottom of a 7 inch removable cake pan with parchment paper. Preheat oven to 170 deg C.
- Place eggs into mixing bowl and sit on top of a bowl of hot water (after boiled) and beat the eggs for 3 minutes with a hand whisk. The eggs should feel a little warm after whisking (test it with your finger tip).
- Then remove the mixing bowl from the bowl of hot water and beat the eggs with stand mixer. Add sugar into the eggs and whisk at high speed for 5 minutes until double volume. Lower to speed one and whisk for 30 seconds to get rid of some air bubbles. To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds then you have the right consistency.
- Transfer the egg batter to a large bowl. Sieve flour in 3 batches and fold gently well with a rubber spatula in each addition. Do not over mix or you will deflate the batter.
- Melt the butter at low heat. When you see the butter almost melted, remove from heat. Do not boil and stir well.
- Scoop some batter into the melted butter and mix well. Then pour the mixture into the remaining batter and gently fold well with a rubber spatula.
- Pour batter into prepared cake pan and gently drop the pan on table top twice to knock out air bubbles.
- Then place cake pan in the preheated oven and bake for about 30-35 minutes or when the tester comes out clean.
- Remove cake from oven and immediately drop pan twice on table top to release hot air. Then over turn cake pan on wire rack to cool completely before unmoulding and slice to serve.
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