sponge cake

Recipe

ingredients

Eggs (Room Temp)	4 each (Large size) 190g-200g
Granulated Sugar	155g
Hakurikiko (Sifted)	115g
Butter (Warm 40-50 C)	40g

important note

Sponge cake only has 4 ingredients. Fewer ingredients are the hardest. It is so simple that there is no space to make mistakes If you keep the temperature right. When to spot mixing is also the key. As you make this, every time, you will realize the difference.

Pre-heat the oven at 325F. Prepare the 8’ round cake pan with parchment paper. Boil Water.

Use water bath, touching only the bottom of the bowl with hot water. Side of the bowl is only getting steam. Use bowls can stack together with some gap.

Start whipping slow speed until sugar dissolved then up the speed high. About 35-40c whip fluffy. Take out from the water bath then now whip to make the air bubble smaller by using medium speed. Whip until the foam can drew circle.

additional note

The temperature should stay around 30-35c at this point.

Use rubber spatula. Add the shifted flour in one time with the shifter. This helps adding in the batter evenly. Also adding air info the flour. Use slicing portion and combine flours and the batter.