I especially loved eating this kind of sponge cake when I was a child. It was crispy on the outside and fluffy on the inside, with a milky and creamy flavor.
Materials
Old-fashioned sponge cake, the taste of childhood. Here are the steps to make it.
Prepare the ingredients, weigh out the milk, corn oil, and low-gluten flour in advance.
Crack in four room temperature eggs, add sugar and honey.
I started whipping (over a warm water bath) for about 9 minutes, until it reached a consistency similar to the picture. Then I added the corn oil and milk.
Add the cake flour in three batches, mixing well after each addition. Grease the mold with butter beforehand.
Pour the beaten egg mixture into the mold. If you like sesame seeds, you can sprinkle some on top. Preheat the oven to 165°C for 15 minutes.
They slowly puffed up, and at this point, the aroma filled the air. Bake at 165°C for about 25 minutes, keeping a close eye on the browning.
Take it out and shake it a few times to easily unmold it.
Old-fashioned sponge cake, the taste of childhood. (Tips)
Use room temperature eggs, and it will be easier to beat them if you put some warm water underneath them.
