I baked a plain sponge cake before but I was not happy with the results then. The cake cracked and was hard. Hence, I decided to look around for another sponge cake recipe when I saw this Pure Vanilla Sponge Cake by Nasi Lemak Lover as well. Here is my take on this recipe:
Recipe with Pictures
Makes one 6″ cake
Ingredient list:
For the Egg Yolk Batter:
- 3 egg yolks (I used eggs weighing about 65g each)
- 15g of caster sugar
- 40g of oil (I used canola oil)
- ½ tsp of vanilla essence and 50g of water (recipe calls for vanilla extract but I did not have it at the moment)
- 80g of cake flour
For the Meringue:
- 3 egg whites
- 55g of sugar
Use twice the amount of ingredients for a 9″ cake
My Oven Settings:
150°C; top and bottom heat; about 55 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Line your baking tin with baking paper. There is no need to grease it.
2. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
3. Stir in oil.
4. Add in the vanilla essence and water and mix well.
5. Sift in flour in batches and mix well. Ensure that there are no pockets of flour in the batter. Set aside. (I realised that it is much easy to do so using a whisk as compared to a spatula for this step).
6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
11. When the cake is done, invert it on a cooling rack for about 15 minutes then remove the cake from the baking tin and peel away the baking paper. This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.
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Makes one 6″ cake
Ingredient list:
For the Egg Yolk Batter:
- 3 egg yolks (I used eggs weighing about 65g each)
- 15g of caster sugar
- 40g of oil (I used canola oil)
- ½ tsp of vanilla essence and 50g of water (recipe calls for vanilla extract but I did not have it at the moment)
- 80g of cake flour
For the Meringue:
- 3 egg whites
- 55g of sugar
My Oven Settings:
150°C; top and bottom heat; about 55 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Line your baking tin with baking paper. There is no need to grease it.
- Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
- Stir in oil.
- Add in the vanilla essence and water and mix well.
- Sift in flour in batches and mix well. Ensure that there are no pockets of flour in the batter. Set aside. (I realised that it is much easy to do so using a whisk as compared to a spatula for this step).
- In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
- Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
- Fold the remaining meringue into the egg yolk batter in two batches till well combined.
- Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
- Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
- When the cake is done, invert it on a cooling rack for about 15 minutes then remove the cake from the baking tin and peel away the baking paper. This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.
Comments:
I can smell the vanilla even when preparing and baking the cake and also taste its strong taste when I’m eating it. This smell and taste must be heavenly if pure vanilla bean was used! No wonder the author named it Pure Vanilla Sponge Cake! It was so good that I finished one big slice on my own after a heavy dinner! Yum yum! (Typing this makes me drool all over again! XD)
Recipe Source: Adapted from Nasi Lemak Lover
