I want to post basic cake recipe for a long time as one of my friend was asking for basic cake recipe for a very long time.And here is the secret of soft, spongy cake What we get in bakeries, the secret is they use A Grade eggs for cakes, each A grade egg weights 60g. If you are not using A grade eggs then use more of egg yolk, below pic gives details about A grade eggs.
Emulsifier Ovalett (or Ovalette) is a cake stabiliser/emulsifier used predominantly in the baking of sponge cakes or steam cakes. It gives the cakes a super fine texture.
130g Plain Flour
4 Egg Whites
6 Egg Yolks
1tsp Vanilla Essence
30ml Oilve oil/Cooking oil
Pour the Egg whites,yolks in a mixing bowl.In that add sugar,salt and Emulsifier.
Mix them well and double boil it,till 40-42 degree Celsius.
Whip them till light and fluffy.
Fold in the Plain Flour gradually.
Add Vanilla Essence and Milk with the mix.
Grease the tin with oil at the sides and Wax paper on the bottom.
Drop the mix into the greased tin.
Pre heat the oven and Bake it at 180 degree Celsius for 35 minutes.
Once baked,insert a tooth pick in the middle.if it is comes out clean then it is baked well.If not bake it for few more minutes.
Invert the cake onto wire rack for 5 minutes and turn over.This is to prevent the surface of cake from sinking.
Let it cool for sometime and takeout the Wax Paper.
Here is the Soft and Spongy cake is ready.
Here I layered the cake,looks so soft is it? Please do Check out my next post What am going do with this layered Sponge cake:)