Yellow Sponge Cake 
cupcakes |
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preheat oven to 350F/176C
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put pot of water on stove over Med-Hi heat.
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thaw oil
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Grease pans or butter and flour
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place parchment disc on pans
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attach cake strips
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Use tin foil of length (circumference + 2 inches) folded in half lengthwise along with wet paper towels to fashion a cake strip. Paper towel should be fairly wet, but not dripping. Did not seal paper inside the foil, top left open.
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Ribbon eggs
Heat in mixing bowl to 120F/48C (for volume), using a double boiler. Eggs will be foamy and become a darker yellow.
eggs(!125.0% !) |
Remove from heat. Start whipping until frothy, then slowly add sugar and beat until ribbon stage ~5m.
sugar(!125.0% !) |
Prepare dry
Meanwhile, sift together into bowl, then on to paper sheet or another bowl, reserve.
cake flour(!100.0% !) |
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baking powder(!2.9% !) |
Prepare oil/milk mixture
In a microwavable measuring cup heat to 90F/32C.
Veg/neutral oil(!66.7% !) |
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milk(!56.2% !) |
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Salt(!1.2% !) |
then add:
Vanilla extract(!5.4% !) |
Emulsify oil/milk mixture using some of the egg foam.
Reserve most of the egg foam mixture into a large bowl, keep approx 1/2-1 cup of foam in mixing bowl.
Return mixing bowl to mixer and stream in oil/milk mixture with mixer on high, until well emulsified.
Fold in flour to both mixtures:
Add 1/2 the flour to the oil/milk mixture and fold until just blended.
Add 1/2 flour to egg foam and fold until just blended.
Fold both mixtures together:
Fold in 1/3 egg foam mixture into oil/milk mixture to lighten, then fold in remaining mixture softly.
Transfer batter to cake pans, and rap pan or stir with chopstick to remove any large bubbles.
Total(!347 Calories/100g !)(!483%!) |
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Total / 2 — per pan |
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Total /24 — per cupcake |
Transfer to cake lined cake pans and bake for time specified above.