Sponge cake made from dough made with milk and vegetable oil

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Measure out all the necessary products listed in the recipe. You will need four large eggs, premium wheat flour, and milk of any fat content.

2. STEP 2

   

   Carefully separate the whites from the yolks. It is important that not a drop of yolk gets into the whites, otherwise they will not beat well. You will need 4 whites and 2 yolks. The remaining yolks can be used to make custard or used in another dish.

3. STEP 3

   

   Sift the flour into a bowl. Add 80 grams of sugar and baking powder to it. Stir. Since the properties of flour may differ, you may need more or less of it. Focus on the desired creamy consistency of the dough.

4. STEP 4

   

   How to beat egg whites correctly? Eggs must be fresh and well chilled (out of the refrigerator). The bowl for whipping must be dry and grease-free. Beat with a mixer at low speed. Do not use an aluminum container as the egg whites will turn green. Add sugar little by little, but do not stop the beating process. When the sugar crystals are completely dissolved, increase the speed and beat until a thick, stable foam forms.

5. STEP 5

   

   In a separate container, beat the yolks with refined vegetable oil until smooth.

6. STEP 6

   

   Pour warm milk into the yolks (up to 40 degrees). Beat with a mixer until bubbles appear on the surface. Milk can be replaced with water (filtered).

7. STEP 7

   

   Add sifted flour. Mix thoroughly with a silicone spatula until smooth. Stir. The dough turns out smooth, without lumps, creamy, of medium thickness; it should flow from a spatula or spoon in a wide ribbon.

8. STEP 8

   

   Now add the whipped whites. Stir the dough. You need to stir gently in one direction from top to bottom so that the whites do not settle.

9. STEP 9

   

   Line a round heat-resistant pan (preferably a springform pan) with oiled parchment paper. There is no need to lubricate anything. Pour out the dough. Take a mold with a small diameter (18-20 cm), the height of the sponge cake will depend on this. The smaller the size of the mold, the higher the cake will turn out. In advance (10-15 minutes before cooking), preheat the oven to 180 degrees.

10. STEP 10

    

    Bake the biscuit for approximately 25-30 minutes. Ovens bake differently, so baking times and temperatures may differ from those indicated. Consider the features of your equipment. It is important not to open the oven doors for the first 15 minutes so that the biscuit does not fall off. How to check the doneness of baked goods? Press it lightly with your finger from above, the finished biscuit will spring back. Also pierce the cake with a wooden skewer; if it comes out dry, it’s ready.

11. STEP 11

    

    Remove the biscuit from the oven. Let it cool completely. Run a knife along the edge of the pan, remove and transfer the baked goods to a plate, remembering to remove the parchment. Before serving, you can sprinkle it with powdered sugar. Serve with tea. Bon appetit!

Comments on the recipe

Zoryana

08.12.2023

4.8

I'll definitely try the recipe. I liked this option too - simple and the result is excellent.

Olga

08.12.2023

4.7

Please tell me, step 6, pour the heated milk into the dough. Which one? Because next it says, Then you need to add flour