Necessary Equipment:
26cm round cake pan
electric mixer
Ingredients:
4 eggs *room temperature
125g granulated sugar
125g cake flour
42g melted unsalted butter
26cm round cake pan
electric mixer
Ingredients:
4 eggs *room temperature
125g granulated sugar
125g cake flour
42g melted unsalted butter
- Line the round cake pan with parchment paper. Preheat the oven to 170°C (338F).
- Beat eggs with wire whisk in a metal bowl. Mix sugar and place it over a bowl of hot water and melt the sugar and warm them up to body temperature. Then remove from the hot water and beat the batter on high speed with an electric mixer until white and fluffy. Then on low speed, beat for about a minute to set the texture.
- Sift in flour little by little and gently cut through the mixture with wire whisk until somewhat combined. Then using spatula, sprinkle melted butter, and quickly lift up the batter to mix.
- Pour the batter from heights of 11 inches (30 cm) into the pan (like ribbon) and drop the pan lightly on the counter to raise the air bubbles out of the batter.
- Bake at 170C (338F) for 25 minutes.
- Place a cutting board and a paper towel on a wire rack. Then place the cake pan upside down and cool with the pan on top.
- When it's completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed.