Cotton Soft Sponge Cake
ID: a83a109d...
An incredibly soft, fluffy, and light vanilla sponge cake with a cotton-like texture. It is baked using a water bath method to ensure even heat distribution and a moist interior.
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🍳 Cooking Flow
Whisk the egg yolks with sugar, salt, milk, vanilla, oil, and sifted cake flour to make a smooth batter. → Whip the egg whites with vinegar and sugar until stiff peaks form. → Gently fold the whipped egg whites into the yolk batter in three additions. → Pour into a lined pan, wrap the bottom in foil, place in a hot water bath, and bake at 150°C for 75 minutes. → Let rest, unmold, cool, and slice.
Cooking Steps
Brief Cooking Order
Whisk the egg yolks with sugar, salt, milk, vanilla, oil, and sifted cake flour to make a smooth batter. → Whip the egg whites with vinegar and sugar until stiff peaks form. → Gently fold the whipped egg whites into the yolk batter in three additions. → Pour into a lined pan, wrap the bottom in foil, place in a hot water bath, and bake at 150°C for 75 minutes. → Let rest, unmold, cool, and slice.
Introduction
An incredibly soft, fluffy, and light vanilla sponge cake with a cotton-like texture. It is baked using a water bath method to ensure even heat distribution and a moist interior.
Step 1
In a large bowl, whisk together the egg yolks, 3 tablespoons of sugar, salt, milk, and vanilla extract.
Step 2
Add the cooking oil to the yolk mixture and whisk until well combined.
Step 3
Sift the cake flour into the yolk mixture in batches, whisking gently until the batter becomes smooth and free of clumps.
Step 4
In a separate clean bowl, beat the egg whites with a hand mixer until foamy, then add 1 teaspoon of vinegar or lemon juice.
Step 5
Gradually add 1/4 cup of sugar while whipping the egg whites until stiff peaks form to create a glossy meringue.
Ingredients List
Important Notes
This recipe has no spoken commentary, so pay close attention to the visual cues and text on screen.
Sifting the flour in stages prevents over-mixing and helps keep the batter light.
Using a water bath (bain-marie) is critical to prevent the cake from drying out or cracking on top during baking.
Make sure the aluminum foil wrap is tight and completely covers the bottom of the springform or loose-bottom pan to prevent water from seeping into the cake.
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