Whole Egg Sponge Cake

Whole Egg 

Sponge Cake 

Ingredient
For6-inch round cake mold


Egg   3
Sugar   100g
Cake flour   100g 
Milk   30g
Unsalted butter   30g 

Grease cake pan with butter,
and line with parchment paper in the bottom and the sides 

*****

Preheat oven to 320°F/160°C.

In a large bowl,  whisk the eggs and sugar

 Continue whisking with hand mixer on high speed over the hot water bath , 

for about 5 minutes 

*hot water bath*-hot water is not so hot, 
you can touch water by hand and your hand feel hot

Lift up  batter, make a figure "8"
 If the figure "8" remains on top of the batter for couple seconds,
 then change your hand mixer to low speed
and continue to whisking for about 4 to 5 minutes
   

Make another figure "8"
If the figure "8" remains on top of the batter
 and is not disappear then cake batter is done.
  

Sift in the flour
Fold with a spatula until the cake batter is combined.

In a small bowl, put butter and milk, microwave 15-20 second.
Don't make it hot, just melting butter,
and mix well with milk.

Pour about 1/4 of the cake batter into butter and milk, and mix well.

Then pour back into cake batter,
and stir with a spatula  until the cake batter is evenly combined.
Do not over-mix

Pour the batter into cake mold ,
and tap the cake mold to release air bubbles

Bake at 160°C / 320°F for 35-40 minutes
or until top is golden brown

Place on a rack to cool completely

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