Whole-Egg Whipped Sponge Cake Batter
Whip whole eggs and caster sugar until the mixture pales and increases in volume, fold in sifted flour until just combined, then mix in warm melted butter to make a basic sponge cake batter with a delicate buttery aroma.
Ingredients
Egg (kept at room temperature, taken out of the refrigerator 1 hour before)
to taste
Fine granulated sugar
to taste
Low-gluten flour (sifted before use)
to taste
Butter (melted and kept warm at 40°C~50°C)
to taste
Almond powder (sifted together with other powders)
optional
Instructions
1
Prepare eggs and butter
Keep the eggs at room temperature for 1 hour or more; melt the butter over a double boiler until completely melted, maintaining a warm state at 40°C~50°C for later use.
2
Sift flour
Sift the low-gluten flour using a sieve; if adding almond powder, sift it together as well.
3
Prepare baking mold
Line the mold with paper (copy paper can be used), fold the paper along the mold so it fits snugly, press to ensure there are no gaps, then transfer to a baking tray.
4
Preheat oven
10~15 minutes before baking, preheat the oven to 180°C.
5
Whip eggs and sugar
Thoroughly whip the eggs and fine granulated sugar until the color lightens and the volume expands.
6
Add flour
Add the sifted low-gluten flour and carefully fold until the powder fully merges with the egg bubbles.
7
Add butter
Add the warm melted butter and mix to enhance the flavor.
8
Bake
Pour the batter into the prepared mold and place in the preheated oven to bake.
