Old-Fashioned Sponge Cake

Ingredients

• 200 g Low‑Gluten Flour (Cake Flour) (sifted)
• 80 ml Vegetable Oil (Salad Oil) (heated to 60‑75°C before mixing)
• 100 ml Whole Milk (room temperature)
• 4 pieces Egg Yolks (large, room temperature)
• 4 pieces Egg Whites (large, chilled, frozen for 15 min before whipping)
• 120 g Granulated Sugar (divided into three equal parts (40 g each))
• 0.25 tsp Salt (fine sea salt)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Prepare the Mold

   Line the bottom of the cake mold with parchment paper or a thin sheet of oil‑proof tarpaulin.

   Time: PT1M

2. Separate Eggs

   Crack the eggs into a clean bowl, then separate the whites from the yolks into two separate clean bowls.

   Time: PT2M

3. Weigh Egg Components

   Weigh the egg whites and yolks (the recipe uses 4 whites and 4 yolks).

   Time: PT1M

4. Pre‑Freeze Egg Whites

   Place the bowl with egg whites in the freezer for about 15 minutes. A thin layer of ice on the sides is fine.

   Time: PT15M

5. Sift Flour

   Sift the low‑gluten flour into a bowl using a spatula to guide it to the center.

   Time: PT2M

6. Heat Oil

   Pour the vegetable oil into a small saucepan and heat over low flame. Stir the cup while heating to distribute heat evenly. Remove from heat when the oil reaches about 60 °C, then let it rise to ~75 °C after removal.

   Time: PT5M

   Temperature: 75°C

7. Combine Oil, Flour, Milk and Yolks

   Pour the warmed oil into the sifted flour, stir quickly to coat. Add milk and stir until the mixture is a bit thick. Then add the egg yolks, salt and vanilla extract, stirring well after each addition.

   Time: PT5M

8. Whip Egg Whites with Sugar

   Remove the frozen egg whites, start the electric whisk at medium speed. When a soft foam forms, add the first third of the sugar (≈40 g). Continue at medium speed, add the second third when the foam becomes denser, then the final third. Throughout, lift the whisk occasionally to check stiffness and scrape the sides. Finish with a low speed for 1 minute to eliminate large bubbles.

   Time: PT10M

9. Fold Meringue into Yolky Batter

   Using a manual whisk, gently fold one‑third of the meringue into the yolk batter, mix well, then repeat with another third, and finally fold in the remaining meringue. Finish with a silicone spatula, folding from the bottom and sides to keep the mixture airy.

   Time: PT5M

10. Transfer Batter to Mold

    Pour the batter into the prepared mold from a height of about 15‑20 cm to aerate it, then give the mold a gentle shake to smooth the surface and tap it on the countertop to release trapped air.

    Time: PT2M

11. Water‑Bath Bake

    Place the cake mold inside a deep baking pan. Pour room‑temperature water into the pan until it reaches about 2 cm depth. Bake at 130 °C for 50 minutes, reduce to 110 °C for 40 minutes, then raise to 130 °C for a final 10 minutes. Keep the oven door slightly ajar with a cloth to prevent a soggy crust.

    Time: PT1H50M

    Temperature: 130°C then 110°C then 130°C

12. Rest and Cool

    After the bake, let the cake rest in the oven for 10 minutes, then remove and gently drop it onto the countertop to release any remaining steam. Transfer to a cooling rack, peel off the parchment, and allow to cool to a warm‑room temperature before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g