Sponge Cake (Separated Eggs Method + Video)

There are two ways of making sponge cakes. One way is to use whole eggs, the other uses separated eggs. I found the latter method is easier to get the best and fluffy cake that Asian people most enjoy. All you need is only 5 ingredients. If vanilla extract is omitted, only 4 ingredients can do then. By icing this sponge cake and decorating it with strawberries, it turned into my husband’s birthday cake. This recipe finally got posted. Hope you’ll love it.

Sponge Cake (Separated Eggs Method) Recipe (Printable recipe)
By Christine’s Recipes
Prep time: 30 mins
Cook time: 30 mins
Yield: One 15-cm/6-inch round cake mould, lined

Ingredients:

• 3 eggs
• 60 gm caster sugar
• 60 gm cake flour
• 25 gm unsalted butter
• ¼ tsp vanilla extract

Top right: Egg yolks and sugar are beaten until turns pale and increases volume.

Method:

1. Preheat oven to 170C / 350F.
2. Melt the butter in a microwave oven or double boiler. Mix in the vanilla extract. Set aside.
3. Carefully separate egg yolks and egg whites. Divide the sugar into 2 equal portions.
4. With an electric mixer, beat the egg yolks with 30 grams of sugar on high speed, until turns pale and increases volume. If you lift up the whisk, the batter dripping down should be able to draw distinctive lines on the surface. Set aside.
5. In a large clean mixing bowl without any trace of water or oil, beat the egg whites with an electric mixer on medium speed until foams formed. Beat in the remaining 30 grams of sugar in 3 batches. Increase speed to high. Continue to beat until stiff peaks formed.
6. Lightly fold-in 1/3 of the beaten egg whites into the egg yolk mixture. Sift in half of the cake flour. Repeat this step to fold-in the remaining beaten egg whites and cake flour.
7. Lightly stir in the melted butter and vanilla extract into the batter. Scrape from the bottom and fold onto the surface. Don’t stir too hard though because you don’t want to knock out the air in the batter. Just combine all the ingredients.
8. Pour the batter into the lined cake mould. Bake in the preheated oven for about 30 minutes. Test the cake with a needle that comes out clean. Invert the cake onto a wire rack. Cover with a damp towel to prevent it from drying. Remove the cake from the mould after it completely cools down. Cover and let it rest for a night. The cake is ready to be decorated with icing to your liking. Here’s the recipe of strawberry cream cake that I made for my husband’s birthday.

Notes：

• When combining the beaten egg whites into the egg yolk mixture, try not to over mix and move quickly. Otherwise, the air inside will be knocked out or the cake will turn tough.
• The damp cloth that covers the inverted cake mould is to help keep moist inside the cake.
• If a 20-cm/8-inch cake mould is used, the ingredients are increased as follows, same method as above.
  5 eggs
  100 gm caster sugar
  100 gm cake flour
  45 gm unsalted butter
  ½ tsp vanilla extract