Sponge Cake (Yield 1x8”)
150 grams Bread Flour
150 grams Sugar
5 Eggs (room temperature)
2~3 grams Salt
3~5 grams Vanilla Extract
Method:
Whip eggs, sugar, salt and vanilla on high speed for 7 minutes until a ribbon stage develops.
Sift the flour and fold in slowly.
Pour into the 8” greased and floured cake tins
Bake at 375’F for 25 minutes until light golden.
Note:
Sponge cake should be springy to the touch.
When cakes are baked remove immediately from cake pans.
Allow the sponge cake to cool down completely before handling, cutting or decorating.
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