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Yeasted Vanilla Sponge Cake
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Dessert | Cake
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4516973
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 5 eggs
- 90 g white granulated sugar (adjust amount to taste)
- 90 g vegetable oil
- 20 ml milk (adjust amount to taste)
- 150 g all-purpose flour, sifted
- 8 g instant yeast
- A dash of vanilla extract (adjust to taste, optional)
- Hot water (70°C/158°F)
Directions
- Crack the eggs into the mixing bowl, and beat them to homogenize.
- Mix in the sugar until well-distributed.
- Mix in the oil, then the milk.
- Sift in the flour, and mix just until incorporated.
- Mix in the yeast powder.
- Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.
- Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
- Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.
- Remove the cake pan, and let it cool.
- Unmold the cake, and cut into squares.
Equipment
1 large mixing bowl, 1 shallow baking tray, 1 cake pan, Whisk, Sieve, Baking paper, Oven, Measuring cups and spoons, Kitchen scale
Notes
To make a matcha version:Matcha variation Increase the sugar from 90 g to 120 g. Combine the milk with 20 ml brewed milk tea and 12 g matcha powder before mixing into the batter.
Increase the sugar from 90 g to 120 g.
Combine the milk with 20 ml brewed milk tea and 12 g matcha powder before mixing into the batter.