Cotton Soft & Moist Sponge Cake, Perfect for layered cake - Stay Soft and Moist even in the Fridge!

This cotton sponge cake recipe is very soft and moist. It has perfect cake crumbs. The sponge cake is suitable for making layered cakes such as strawberry short cake, young coconut cake fresh cream cake, and so on.

Ingredients:

[Cake pan size 16 cm]

100 grams Cake flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt

3 egg yolks
30 grams Castor sugar
30 grams Neutral-flavored oil
30 grams Water
25 grams Milk
1 teaspoon Vanilla extract

3 egg whites
60 grams Castor sugar
1/4 teaspoon Cream of tartar

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Instructions:
1) Preheat oven at 150 °C
2) Line a cake pan size 16 cm with parchment paper. No need to line paper at the side because the cake rises taller and keeps better straight form without it.
3) Separate egg whites and egg yolks and put them in two separate bowls.
4) Prepare cake flour, baking powder, and salt in a flour sifter.
5) Prepare sugar for egg yolks and egg whites.
6) Hand whisk egg yolks with castor sugar just until sugar has dissolved. This takes 1-2 minutes. Add oil, milk, water and vanilla extract. Whisk until all the ingredients are well-combined.
Sieve flour into the mixture. Add the flour in 3-4 times. Fold the flour in well each time using a rubber spatula before adding the next amount of flour. Set aside.
7) Beat egg whites using electric mixer until foamy. Add cream of tartar and gradually add sugar in 3-4 times. Whisk until stiff peaks form.
8) Add about 1/3 of meringue into the egg yolk mixture. Fold in well and pour it back to the meringue bowl. Fold gently until no white streaks are visible.
9) Pour cake batter into the prepared cake pan and put the pan in a middle shelf of the preheat oven.
Bake at 150°C for 35 minutes and then increase temperature to 170°C and bake for another 3 minutes.
10) Let the cake cool down in a pan. When the cake is warm to touch, run a knife around the cake pan to remove the cake.



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