Ultra Soft Milk Sponge Cake
Although most recipes only show you the back side of their Milk Sponge Cake, my recipe teaches you how to make a airy and soft sponge cake that has a perfect looking on BOTH SIDES! By following this easy foolproof recipe, everyone can say goodbye to deflating, cracking, or burnt chiffon cakes.
WHAT IS A Milk Sponge Cake?
A Milk Sponge Cake is a super light and fluffy cake made with a meringue base. The texture is airy and cloud-like with a subtle sweetness and flavour. Milk Sponge Cakes are similar to angel food cakes, however are a little richer in flavour and darker in colour as they use whole eggs rather than just egg whites.
They are similar to the texture of a genoise. However, the addition of oil helps to create a moister and silkier texture that doesn't need simple syrups or cream to enhance it.
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INGREDIENTS :
Makes one tall and perfect 8-inch (20 cm) Milk Sponge Cake
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
For the egg yolk mixture:
- 100g egg yolk (about 6)
- 50g neutral tasting vegetable oil
- 100g milk
- 1 tsp vanilla paste or 2 tsp vanilla extract, optional
- 120g cake flour with 8% protein
- 1/4 tsp salt
For the egg white mixture:
- 210g egg whites (about 6)
- 100g caster sugar
MILK SPONGE CAKE DIRECTIONS :
Preheat oven to 160°C/320ºF.
For the egg yolk mixture:
Using a hand whisk, whisk egg yolks and oil in a large mixing bowl until mixture is combined and turns slightly pale. Then, whisk in milk and vanilla until combined. Sift in flour and salt and whisk gently until the batter is smooth and combined.
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 mins to stabilise the mixture. Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to another higher speed and continue to beat until stiff peaks form. The meringue should be very smooth with tiny bubbles. Do not over-beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap and use a skewer to draw a zigzag on the batter surface to remove any large air bubbles. Bake at 160°C for 55 mins or until it is thoroughly baked. IMPORTANT: This cake has to be baked for at least 50 mins in total.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Important: Do not unmould the cake by pressing it! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.The cake is fragile and so it is easier to slice with a serrated knife.
Enjoy Your Milk Sponge Cake!
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