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Sheet sponge cake ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

Egg (medium size) : Three
Granulated sugar : 65g
honey : 7g
Cake flour : 65g
milk : 15g

Time required

40minutes

Procedure

1) Mix eggs and granulated sugar 00:35
Add granulated sugar to the eggs, mix and heat in a water bath to 40 ° C (about a bath).
2) Whisk with a hand mixer 01:19
Whisk with a hand mixer until it hangs white and drips like a ribbon. Then adjust the texture at low speed for 2 minutes.
3) Add the cake flour and mix 02:00
Sift the cake flour that has been sifted in advance and mix it with a rubber spatula until the flour disappears.
4) Add milk and butter and mix 02:39
Mix a part (about 1 to 2 tablespoons) of milk and butter warmed to about 60 ° C, add to the dough, and mix with a rubber spatula.
5) bake in an oven 03:22
Pour into a roll cake mold, flatten and bake in an oven at 170 ° C for about 15 minutes.
6) Finish 03:55
When it is baked, remove the dough from the height of about 3 cm, remove the heat from the dough, remove it from the mold, and let it cool at room temperature for 5 minutes. After 5 minutes, cover the dough with plastic wrap and let it cool for 30 minutes to 1 hour at room temperature to finish.

Point

・ If you want to sharpen the taste of the cake, you can use salted butter instead of unsalted butter.
・ By sifting the cake flour once in advance, the dough will have a lighter finish. This makes it possible to make a sponge cake dough with good flavor.
・ Sheet-shaped sponge cake is slightly stronger than round sponge cake.
・ Be careful as the baked sponge cake will shrink if you do not remove it from the mold immediately.
・ If you try to forcibly exchange the dough with the dough stuck to the mold, the freshly baked dough will be dented, so if it seems to stick, pull the baked paper up a little and then take it out.