How to Make Sponge Cake in the Oven

Ingredient:

• 5 chicken eggs
• 85 grams of flour
• 50 ml of oil
• 50 ml unsweetened fresh milk
• 85 grams of sugar
• 1/2 teaspoon lemon juice
• 1/2 teaspoon vanilla

Making:

Step 1: Separate eggs from yolk and white, set aside

Step 2: Put the yolk + 15 grams of sugar + vanilla into a bowl and use a whisk to stir until smooth, then add the milk and oil and stir together. Finally, sift in the flour and stir until smooth.

– Put egg whites + lemon juice into a bowl, use a mixer to beat for 40 seconds, then slowly add sugar and increase the beating speed for 3-4 minutes to make the whites smooth and fluffy. When you lift the mixer, you can see the whites have peaks.

Step 3: Add 1/2 of the egg whites into the yolk bowl and use a spatula to gently mix in one direction. When mixed well, pour this egg yolk into the remaining egg white bowl and continue mixing to mix everything together.

Pour the egg mixture into a mold lined with non-stick paper on the bottom and apply a little oil around the mold. Drop the dough on the table a few times to let the dough air out.

Step 4: Preheat the oven for 10 minutes at 160 degrees Celsius. Place the cake mold in the middle of the oven, lower the temperature to 130-140 degrees Celsius and bake for 60 minutes until the cake is done. Turn off the oven, take out the cake mold.

With this temperature, your sponge cake will never crack. Wait for the cake to cool, take it out and put it on a plate. When eating, cut into pieces. Look at the piece of cake I cut, smooth and fragrant.