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21 cm sponge cake｜Recipe written by Coris Cooking Channel

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coris cooking

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Ingredients

Egg (medium size) : Four
Granulated sugar : 120g
Cake flour : 108g
milk : 2 tablespoons

Time required

40minutes

Procedure

1) Mix eggs and granulated sugar 00:59
Put the eggs in a bowl, beat them, add granulated sugar and mix.
2) Mix in a water bath 01:33
Warm it in a water bath while mixing, and when it has warmed to about 40 ° C (about a bath), remove it from the water bath.
3) Finish the dough 01:53
At medium speed of the hand mixer (3 when switching between 5 speeds), whisk until it hangs like a ribbon when it hangs white and moist. Sift the flour into 3 and mix it with a rubber spatula until the powder disappears (approx. 35 times) Add milk and mix with a rubber spatula (approx. 30 times).
4) bake in an oven 04:04
Pour into a baking pan and bake in an oven preheated to 160 ° C for about 32 minutes.
5) Remove from mold 04:45
When it is baked, drop the whole mold from a height of about 3 cm, remove the heat from the dough, remove it from the mold, and cool it at room temperature for 10 minutes. After cooling for 10 minutes, cover with plastic wrap and moisturize while cooling for about 1 hour to finish.

Point

・ If the water bath is left on the fire, the water may boil and the eggs may catch fire, so if it is fluffy, turn off the heat before using it.
・ When pouring the sponge cake dough into the mold, the dough left on the edge of the bowl is in a heavy state toward the end. If you bake it as it is, only the heavy part may be dented and baked, so after pouring all the dough, mix the dough lightly with your fingers.
・ The baked sponge cake will shrink unless it is removed 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 pull the edge on the baking paper lightly in several places and then turn the mold over and take it out.
・ If you remove the baking paper, the sponge cake will dry out, so leave it on until you use it to make the cake. If you don't use it immediately and use it the next day, you can keep it delicious by keeping it moisturized.