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1. When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip
properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.

2. It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks.
You will know they are stiff peaks when they stick to the paddles and hold their positions.

3. The vanilla extract is optional, but I find it adds some additional flavor to the cake. You can certainly explore other
flavors such as matcha or chocolate (please leave a comment below to let me know what other flavors you’d like to
make).

4. This recipe makes a 8″x8″x3″ square cake. The same recipe can be used for a 9″ round cake. Cut the recipe in half if
you plan on making a 6″ round cake.

5. The water bath is very important in the baking process. Make sure that the water is warm when adding it to the
tray in the oven.
PERFECT SOFT AND JIGGLY SPONGE
CAKE
YIELD: 8" X 8" X 3" CAKE PREP TIME: 25MINS COOK TIME: 70MINS - 90MINS
TOTAL TIME: 95MINS - 115MINS

This foolproof recipe makes the perfect sponge cake that's so soft and airy it'll just melt
in your mouth.

INGREDIENTS:
• 8 large eggs (see recipe notes for different cake pan size)
• 100g cake flour (low gluten flour)
• 10g corn starch
• 120g powdered sugar
• 100g corn oil / vegetable oil
• 100g milk
• 1tsp vanilla extract
• 1g salt
• 1tsp lemon juice or 1/2tsp cream of tartar

DIRECTIONS:
Preheat the oven to 325F/167c. Line a 8" x 8" x 3" cake pan with parchment paper (see recipe notes for other cake pan
sizes) and place the cake pan inside another pan or baking tray. Separate the eggs into yolks and whites. Please make
sure there is no cross contamination. Transfer the corn oil to a sauce pan. Heat over medium heat for 30 seconds or
until warm but not burning hot. Add the cake flour and cornstarch to the oil and mix with an egg beater until smooth.
Add the milk to the mixture and gently mix to incorporate. The mixture will start to get thick. Stop mixing once 2/3 of
the mixture has turned into a thick roux and 1/3 is still liquid. Transfer to a bowl. Combine this flour mixture with egg
yolks and add salt and vanilla extract. Gently mix with a egg beater until the mixture is smooth and still slightly runny.
Set aside. To make the meringue, beat the egg whites in a large mixing bowl or use a stand mixer with whip
attachment. add lemon juice or cream of tartar. egg whites with an electric mixer on medium speed until foams
formed. Beat in 120g of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed. Transfer
1/3 of the meringue to the egg yolk mixture. Gently mix by folding using a spatula until smooth. Transfer the entire
mixture from the above step to the remaining 2/3 of meringue. Gently mix by folding using a spatula until the batter is
smooth and slightly runny. Transfer the cake batter to the already-lined cake pan. If needed, use a pastry scraper to
smooth out the surface. Add warm water to the outer tray that's holding the cake pan. Bake at 325F/167c ofr 45
minutes at lower rack. Then bake for another 25 minutes to 45minutes at 340F/171c depending on the thickness of
your cake. Once done, remove the cake from the pan and let it cool on a cooling rack for 5 minutes before cutting and
serving.
Recipe Notes:
• When separating the egg whites from the yolks, be sure not to get any yolks in with the whites as they will not whip
properly. Any egg yolks in the egg whites would make it hard to get a proper meringue.
• It is also important to note that when making the meringue with egg whites, it needs to get to a point of stiff peaks.
You will know they are stiff peaks when they stick to the paddles and hold their positions.
• The vanilla extract is optional, but I find it adds some additional flavor to the cake. You can certainly explore other
flavors such as matcha or chocolate (please leave a comment below to let me know what other flavors you'd like to
make).
• This recipe makes a 8"x8"x3" square cake. The same recipe can be used for a 9" round cake. Cut the recipe in half if
you plan on making a 6" round cake.
• The water bath is very important in the baking process. Make sure that the water is warm when adding it to the tray
in the oven.

This delicious recipe brought to you by YI RESERVATION

http://yireservation.com/recipes/best-soft-sponge-cake/