Sponge Cake
- Cook
- 60 min
[LOW] 60 min
90 g cake flour
30 g cornstarch
6 large eggs
120 g sugar
60 g unsalted butter, melted
Mix cake flour and cornstarch and sift.
For meringue, separate egg yolks from egg whites. Whisk egg whites using a hand mixer until foamy and gradually add in sugar (in three portions). Whisk until soft peaks form.
Beat egg yolks, pour into meringue and mix by gently folding meringue. Gradually add in flour from Step 1 (in three portions) and lightly stir. Gently mix in melted butter.
Add 1 tablespoon of water in the pot, lay parchment paper and pour in batter. Smooth the surface with a spatula and fold parchment paper so it fits inside the pot. Place aluminum foil over batter and cover. Bake over [LOW] heat for 60 minutes.
Once toothpick comes out clean, lift parchment paper to take out cake. Let cool.
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Musui–Kamado with the Vermicular Cookbook.
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