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.
