To avoid sinking your moist super soft sponge vanilla cake beat your egg yolk one by one

This sponge cake is so delicious it can be eaten just like that. It also makes a good based for your lovely dessert cakes.

A sinking sponge cake is every baker’s nightmare. After the cake settle you see a huge sink hole in the middle.

This recipe is without any baking powder or any raising agent. The cake will rise perfectly and stay firm and spongy.

The trick or secret whatever you want to call it is in the beating of the eggs.  The yolk is beaten into the soft peak whites one by one. You incorporate each egg yolk fully before you add the next one. 

This method ensures a foamy consistent batter all the way. Follow the following steps and you will get a really nice moist spongy cake.

1.       Beat the egg whites to soft peaks with sugar

2.       Beat in egg yolk one by one

3.       Sieve in the flour. Fold in the flour into the egg mixture

4.       Mix some of the egg mixture into your wet ingredient until it becomes creamy

5.       Pour the creamy wet ingredient into your egg mixture.

6.       Bake 20 minutes at 170C

The lemon is must to remove the egg smell or else you can substitute it with vanilla.

Ingredient

3 egg whites

½ cup caster sugar

3 egg yolks

60ml milk

30mil oil

10ml lemon juice

1 cup flour