Easy Oil-free Sponge Cake.

Easy Oil-free Sponge Cake highly diverse and have ideal sense that unique. Some kinds of Easy Oil-free Sponge Cake recipes are also enough convenient to process and dont pick up long. Even though not everyone likes Easy Oil-free Sponge Cake food, nowadays some people are got attached and like the various Easy Oil-free Sponge Cake foods on hand. This can be visible than the number of restaurants that provide Easy Oil-free Sponge Cake as one of the serving. You can cook Easy Oil-free Sponge Cake using 4 ingredients and 15 steps. Here is how you cook that.

Ingredients of Easy Oil-free Sponge Cake

1. It's of Egg.
2. Prepare of Sugar.
3. It's of Plain flour.
4. You need of Milk.

Easy Oil-free Sponge Cake step by step

1. Sift the flour two or three times. Line the cake pan with parchment paper. If you lightly grease it with oil, it will stick nicely..
   
2. Preheat the oven to 170°C..
3. Beat the egg whites with an electric mixer on high speed. Add the sugar in 2 to 3 parts, beating well with each addition..
4. Once stiff peaks form, beat in one egg yolk at a time on high speed..
5. When it has all mixed together, beat for 1-1:30 minutes on low speed to smooth the batter..
6. Next, add the milk and mix lightly..
7. Then, add all the flour and mix together with a whisk. It should be thick enough to lift up and fall off the whisk. You can also use a spatula..
8. Stir 30-35 times until no longer powdery, it's evenly blended, and becomes glossy..
9. Pour the batter into the pan. Pour from a little high up so that air bubbles do not form in the batter. Lightly tap the edges of the pan 2 or 3 times, then bake at 170°C for 30-35 minutes..
10. If a skewer or toothpick inserted doesn't come out clean, bake for an additional five minutes while keeping an eye on it..
11. Once baked, drop onto a table from a height of about 20 cm to deflate..
12. Flip upside down onto a cooling rack and remove the paper. Cover with a moistened and tightly wrung kitchen towel and let cool..
13. Once completely cooled, place in a plastic bag and store in the refrigerator..
14. For a chocolate sponge cake, use 70 g of flour and 10 g of cocoa for the 18 cm cake, and 50 g of flour and 10 g of cocoa for the 15 cm cake..
15. To make a matcha cake, replace the cocoa with matcha powder (as in Step 14)..

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