French Sponge Cake

Name: French Sponge Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 5 egg yolks; 20 g granulated sugar (for yolks); 1/4 tsp salt; 5 egg whites; 130 g granulated sugar (for whites, add in 2-3 batches); 100 g cake flour (sifted); 35 g salad oil; 35 g milk; a pinch vanilla extract

This French sponge cake is prepared using the separated egg method, with a texture distinct from versions made with the whole-egg method.

1h 15m

Easy

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Ingredients

egg yolks 5

granulated sugar (for yolks) 20 g

salt 1/4 tsp

egg whites 5

granulated sugar (for whites, add in 2-3 batches) 130 g

cake flour (sifted) 100 g

salad oil 35 g

milk 35 g

vanilla extract a pinch

Instructions

Whisk the yolks

Heat the egg yolks with 20 g of sugar and salt over a double boiler to 40°C, then whisk with a hand whisk until thick and pale ivory.

Whisk the whites

Whisk the egg whites until foamy, then add 130 g of sugar in 2-3 batches and continue whipping until near stiff peaks.

Combine the whites and yolks

Gently fold the beaten whites into the yolk mixture until evenly combined.

Add the flour

Sift in the cake flour and fold gently until just combined.

Add the liquid ingredients

Stir in the salad oil, milk, and vanilla extract until smooth. Pour the batter into an ungreased pan and bake at 165°C for about 50 minutes. Invert the cake onto a rack to cool completely after removing from the oven.