Sponge Cake

Ingredients

4 large eggs
1 large egg yolk
1/3 cup (35 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch (corn flour)
1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar (divided) (you may wish to cut down the sugar portion to 60-80g, which I usually do)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)

 

Methods

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites.

 

Bake for 30-35mins in a preheated oven, 170C.

**As I am using two 8" cake mould, I divided the batter into half, and bake for 20mins.