Hot milk sponge cake
When i tried out this recipe, i think i whipped the eggs white out too much, so there's the reason why it turned out a little too dry. This will be tried out once again until i can bake the fluffy sponge cake! Oh, and another tip, i think the moisture isn't enough, it maybe because i measured out the milk first before heating it. I will try to heat the milk first before measuring! ( little changes will definately make this a better sponge cake )
And by the way, changing the lemon zest to orange zest results a a very orangy aromatic essence. This has no problem to tune in with the milk sponge cake at all :)
- 4 Eggs (separated, at room temperature)
- 1 cup Sugar [i used only 1/2 cup]
- 6 tbsp (1/4 cup + 2 tbsp) Hot milk
- 1 tbsp Lemon juice [swap for lime, as i do not have lemon on hand]
- 1 tbsp Lemon Zest [i used orange zest, as i do not have lemon on hand]
- 1 cup All-purpose flour
- 1/4 tsp Salt
- 1 1/2 tsp Baking powder
Directions:
- Preheat oven to 350 Fahrenheit/ 176 Celsius
- Separate eggs
- Tips: It is easier to separate eggs when cold, put them in the fridge, separate them, then leave it outside to room temperature before using
- Sift together: All purpose flour, salt, baking powder
- In a bowl, using a whisk, beat the egg yolk until thick and light in colour.
- Add half the sugar, beat until fluffy.
- Add Lemon juice and Lemon zest
- In another clean bowl, whip the egg whites until light, soft peaks
- Fold in half the egg whites into the egg yolk mixture (6.)
- Carefully and quickly fold in the sifted flour mixture.
- Then fold in the remaining egg whites.
- Pour into the ungreased 9 inch square pan (or any shape and sizes, keep in mind the baking time will vary accordingly)
- Bake for 45 minutes. [Should reduce to 40 minutes next time]
- Remove from the oven, cool upside down (like angel food cake and chiffon cakes)
- Use your small knife and carefully run through the side of the pan, and remove the cake out of the pan
- Serve :D
Credits : Food Librarian [Hot milk sponge cake recipe]
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