Whole Egg Sponge Cake Recipe

Whole Eggs: 4 pieces
Caster Sugar: 120 grams

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Cake Flour: 130 grams

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Salt: 1/2 teaspoon

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Vegetable Oil: 30 grams

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Fresh Milk: 30 grams

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1. Crack the eggs into a clean, oil-free and water-free mixing bowl, then add the caster sugar.

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2. Place the mixture over a hot water bath and heat to 40°C, stirring continuously to ensure even heating.

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3. Once the temperature is reached, remove from the water bath and beat with an electric mixer until the egg mixture turns from yellow to white. Lift the mixer; if the batter forms a figure-eight pattern on the surface that disappears within a few seconds, the egg mixture is properly beaten.
4. Sift the low-gluten flour into the mixture in two separate additions, gently folding each time until just combined.

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5. When folding, avoid stirring in a circular motion to prevent the batter from deflating.

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6. In another bowl, combine milk, vegetable oil, and salt, then stir with a manual whisk until evenly mixed.

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7. Take a small portion of the beaten egg mixture and add it to the milk mixture, stirring until well combined.

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8. Pour this mixture back into the remaining egg mixture.

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9. Gently fold until evenly incorporated.

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10. Pour the batter into a mold, gently tap it a few times to release air bubbles, and place it in a preheated oven. Bake at 130°C for 1 hour. The cake is done when the surface springs back upon light tapping. Place the mold on a baking tray, and set the tray on the oven rack; this method is necessary due to insufficient oven height.

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11. Let the cake cool completely, then carefully remove it from the mold using a demolding knife. A perfectly fluffy sponge cake is now ready.

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