Makes one tall and perfect 8-inch (20 cm) Milk Sponge Cake
IMPORTANT: Please use the exact weight and make sure that all ingredients are at room temperature.
For the egg yolk mixture:
100g egg yolk (about 6)
50g neutral tasting vegetable oil
100g milk
1 tsp vanilla paste or 2 tsp vanilla extract, optional
120g cake flour with 8% protein
1/4 tsp salt
For the egg white mixture:
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210g egg whites (about 6)
100g caster sugar
MILK SPONGE CAKE DIRECTIONS :
Preheat oven to 160°C/320ºF.
For the egg yolk mixture:
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