Separated Egg Sponge Cake Base
A sponge cake batter made using the separated-egg method, in which sugar is added to the egg whites in stages as they are whipped, yielding a finer and moister crumb.
Ingredients
Whole egg
1
Egg yolks
2
Sugar (added in batches)
100 g
Egg whites (no oil or water)
2
Cake flour (sifted 2-3 times)
50 g
Milk
20 g
Unsalted butter
20 g
Vanilla extract
a pinch
Rum syrup
to taste
Fruit
to taste
Whipped cream
to taste
Instructions
1
Prepare Yolk Batter
Beat the whole egg and egg yolks together, then add 50g of sugar and whip until the mixture can draw lines and the sugar has dissolved. Pour in the milk, unsalted butter, and vanilla extract and stir until well combined.
2
Whip Egg Whites
Whip the egg whites until foamy, beating until the whisk can be lifted without the whites dripping. Add 1/3 of the remaining sugar and continue whipping until small peaks form when the whisk is lifted. Add another 1/3 of the sugar and whip until the whites turn glossy, then add the remaining sugar and whip from wet peaks to nearly stiff peaks.
3
Combine Batter
Add 1/3 of the whipped egg whites to the yolk bowl and gently fold in. Then add the remaining whites and fold using a spatula with straight-line cutting motions until evenly mixed. Evenly sift the cake flour over the surface and fold in until no dry flour particles remain, forming a glossy batter.
4
Bake
Pour the batter into a baking pan, smooth the surface with a scraper, and place in a preheated oven. Bake at 200°C for 12-15 minutes.
5
Cool and Shape
After baking, invert onto a dry cloth, peel off the surrounding baking paper, and cover the surface with a wrung-out damp cloth to cool. Once the cake has cooled, peel off the top baking paper. Lay out a wrung-out damp cloth, place a B4-sized sheet of baking paper on top, then place the cake on the damp cloth. Use a serrated cake knife to make a diagonal cut on one edge of the cake.
