Sweets and drinksBaked GoodsEurope and North America20 to 25 minutes to prepare, 25 to 35 minutes to bake
This sponge cake turns on the whipped egg whites. It should rise evenly, with a light moist crumb and a flat top. Over whipping, or folding the flour in too long, breaks the air bubbles and leaves the cake dense.
Here the whites go a little past soft peak, so lifting the whisk pulls up a peak that bends over slightly. The flour goes in two or three additions, each mixed on the lowest speed for only 10 to 15 seconds.
This batch weighs about 206g, at roughly 248 calories per 100g.
Method
Heat the oven to 175 degrees C, or 165 degrees C for a dark tin. Line the base of the tin with baking paper and leave the sides bare.
Sift 30 grams of all purpose flour together with 30 grams of cornstarch and mix. Measure 10 grams of unsweetened oat milk and 20 grams of cooking oil into one bowl. Separate the yolks and whites of 3 eggs.
Whip the whites on low speed until large bubbles form, then add 1 pinch of salt and half a teaspoon of cream of tartar. Once the bubbles are small and fine, sprinkle in 54 grams of kOBE Monk Fruit Blend while the mixer runs on high. Whip until just past soft peak, so lifting the whisk pulls up a peak that bends over slightly.
Drop to low speed and add the yolks one at a time, whipping about 5 to 10 seconds each, until the mixture is smooth and pale yellow.
Stir the cooking oil and oat milk together, then pour it down the side of the bowl and mix on the lowest speed until combined.
Divide the flour into 2 or 3 parts, sift each one in and mix on the lowest speed for about 10 to 15 seconds. Do not mix longer, as the air bubbles break and the cake turns dense.
Pour the batter into the tin, tap it on the counter a few times to burst the large bubbles, then bake straight away at 175 degrees C with top and bottom heat for 25 to 35 minutes. The cake is done when a light press springs back.
Turn the cake out of the tin and cool it on a rack.
Tips
With cake flour, make up the total flour weight as 3 parts cake flour to 1 part cornstarch.
Melted butter works in place of the oil, and any vegetable oil is fine except olive oil.
Lime juice or vinegar replaces the cream of tartar in the same quantity.
For a small oven under 35 liters, drop the temperature by 10 to 15 degrees C and bake longer.
Fold the flour into the egg mixture with a spatula, scooping from the bottom and lifting, since stirring in circles knocks the air out.
Leave the sides of the tin bare, as the batter needs to grip them to climb.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.