A bread machine can do more than just make bread. It has many unexpected uses. Today, we will make a sponge cake without a drop of water or milk.
Ingredients: – 6 eggs – 30g corn oil – 150g low-gluten flour – 80g fine sugar – 3g lemon juice Separate the egg whites and yolks into two oil-free and water-free containers. Mix the egg yolks with corn oil and set aside. Add all the sugar and lemon juice (or white vinegar if unavailable) to the egg whites. Beat until stiff peaks form. The mixture should form firm peaks when the beater is lifted. Gently fold one-third of the egg white mixture into the egg yolk mixture. Then pour it back into the remaining egg whites and continue folding. Sift the low-gluten flour into the mixture in two batches. Fold until no dry flour remains. Line the bread machine bucket with parchment paper. Pour the cake batter into the bucket. Add toppings like cranberries, almond slices, or white sesame seeds if desired. Use the baking function of the bread machine for 50 minutes. No preheating is needed due to the small space and fast heating. If preheating is required, preheat for 5 minutes and bake for 45 minutes. Remove the bucket immediately after baking. Place it on its side to cool until warm to the touch. Remove the parchment paper and let it cool completely before slicing. The cake has a dense, fluffy texture. It can be eaten warm for better taste. It does not shrink and has a firm texture, reminiscent of old-fashioned cakes.
