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Monday, 5 September 2016
Butter Souffle Sponge Cake
Recipe adapted from
*9" round cake
6 egg yolks
2 tsp vanilla extract
pinch of salt
120g cake flour
100g full cream milk
6 egg whites
140g fine castor sugar
1/2 tsp cream of tartar
Greased and line the base of the baking tin.
Preheat oven to 160C.
Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
Melt butter in a saucepan over low heat, then add the sieved flour + salt, and mix well.
Transfer mixture to a mixing bowl and add in the milk and mix until blended.
Add the egg yolk mixture in gradually, mix well until batter is smooth. Set aside.
Beat egg whites until foamy, then add in cream of tartar.
Gradually add in sugar and continue beating until achieving firm peaks.
Fold meringue into egg yolk mixture until well combined.
Transfer batter into baking tin and bake in a water bath for 160C for 30mins, then 140C for 60mins.
Once done, remove baked cake from pan as soon as the cake starts to pull away from the pan and allow to cool on rack completely.
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