Tall Moist Sponge Cake Recipes

TALL & MOIST SPONGE CAKE

Steps:

• Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
• Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
• Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
• Beat in the rest of the wet ingredients; oil and milk
• Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
• Whip egg whites starting on low speed on your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5-8 minutes until stiff and glossy and the sugar completely dissolves
• With the help of a Rubber spatula gently fold egg whites into the flour egg yolk mixture. Since the flour mixture is quite thick it's worth first to loosen it up by 1/4 of the whipped egg white mixture then very gently fold the rest of the egg white in
• Pour the batter into the prepared 15 cm (6 inch) round cake pan
• Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
• Flip the sponge cake upside down and let it completely cool on a Cooling rack
• Use according to cake recipe. This sponge will be rather tall so can be used either as a 2 tier or 3 tier cake