FRUIT SPONGE CAKE
Cake batter:
• 4 egg yolks (room temperature) from 58-60 grams egg with a shell
• 20 g granulated sugar
• 64 g cooking oil
• 80 g whole milk (room temperature)
• 1 tsp vanilla extract
• 120 gr cake flour
• ¼ tsp salt
Meringue:
• 4 large egg whites (room temperature) from 58-60 grams egg with a shell
• 100 g granulated sugar
• 1 tsp vinegar
Simple syrup:
• 2 Tbsp sugar
• 2 Tbsp hot water
Stabilized whipped cream:
• 6 g gelatin
• 2 Tbsp water
• 480 ml heavy cream
• 80 gr icing sugar
• 1 tsp vanilla extract
Toppings:
• fresh assorted fruit

INSTRUCTIONS:
• Preheat oven at 350 (180 C) for a conventional oven. For a convection oven, reduce the temperature by 20 degrees.
• Cake batter: In a mixing bowl, add egg yolks, sugar, oil, milk, vanilla extract and whisk to combine. Sift in the cake flour and salt. Mix.
• Make the meringue. Whisk until if you turn the bowl upside down, the meringue won’t flop down
• Fold meringue mixture into the cake batter and divide into pans
• Place the cake pan/pans on the middle rack and bake for 15-20 minutes or until a cake tester inserted comes out clean and the top is springy and slightly golden brown
• Chill, make the whipped cream, and decorate.


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