TRADITIONAL EGG SPONGE CAKE RECIPE RECIPES

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Steps:

• Preheat steamer while you prepare.
• Line a six-inch round bamboo basket with parchment paper.
• In large bowl, sift together All-Purpose Flour (175 gram), Cake Flour (175 gram), Baking Powder (1 tablespoon), and Salt (1/4 teaspoon).
• In your mixing bowl, whisk Egg (3), Caster Sugar (185 gram), and Cake Stabilizer (1 teaspoon) together on high speed for ten minutes.
• Mix until pale and fluffy.
• Turn your mixer down to low and drizzle Vanilla Extract (1 teaspoon) and Water (170 gram).
• Lastly, gradually fold in dry ingredients.
• Transfer into your lined basket, and gently drop the pan against the worktop to get large air bubbles out.
• Place it in the steamer for thirty five to forty minutes over rapidly boiling water.
• Let it cool for 20 minutes before serving.
• Serve and enjoy!