Cookbook:Yeasted Vanilla Sponge Cake

Yeasted Vanilla Sponge Cake
Category	Cake recipes
Difficulty

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Sponge cake is a common type of cake that can be made by a couple different methods. This method uses oil and yeast, which avoids separating or whipping eggs. Note that this recipe does not preheat the oven—this slower heating will provide extra time for the yeast to rise.

Ingredients

• 5 eggs
• 90 g white granulated sugar (adjust amount to taste)
• 90 g vegetable oil
• 20 ml milk (adjust amount to taste)
• 150 g all-purpose flour, sifted
• 8 g instant yeast
• A dash of vanilla extract (adjust to taste, optional)
• Hot water (70°C/158°F)

Equipment

• 1 large mixing bowl
• 1 shallow baking tray
• 1 cake pan
• Whisk
• Sieve
• Baking paper
• Oven
• Measuring cups and spoons
• Kitchen scale

Procedure

1. Crack the eggs into the mixing bowl, and beat them to homogenize.
   

   
2. Mix in the sugar until well-distributed.
   

   
3. Mix in the oil, then the milk.
   

   
4. Sift in the flour, and mix just until incorporated.
   

   

   
5. Mix in the yeast powder.
   

   
6. Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.
   
7. Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.
8. Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.
9. Remove the cake pan, and let it cool.
10. Unmold the cake, and cut into squares.
    

    

Notes, tips, and variations

• To make a matcha version:

  

  Matcha variation

  • Increase the sugar from 90 g to 120 g.
  • Combine the milk with 20 ml brewed milk tea and 12 g matcha powder before mixing into the batter.