Sponge Cake - Panasonic NB-H3203 Operating Instructions Manual

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Sponge
Cake
Method
1 . Line a 6" cake mould base and sides
with baking paper (or coat with a layer of
olive oil).
2 . Put the eggs and granulated sugar in
a bowl over a pot of hot water (about 50 °C). Using a mixer, whisk the egg mixture
into stiff peaks until it lightens, has less bubbles and becomes smooth and thick (Stiff
peak will remain on the whisk when lifting up).
3 . Mix the milk and melted butter well, keep them over a pan of hot water to prevent
the mixture from getting firm again.
4 . Add the sieved low-gluten flour in two steps and stir well.
5 . Fold the mixture into the egg mixture, stirring gently to avoid de-foaming. The
finished batter should look glossy and fine.
6 . Pour the stirred batter into a cake mould and shake out remaining bubbles.
7 . Pre-heat both the upper and lower heaters to 170 °C for 10 minutes. Place the cake
mould on the enamel baking tray, on Layer 3 of the oven and bake for 25 minutes at
170 °C.
8 . Insert a toothpick into the center of the cake. If the toothpick remains clean with no
batter, the cake is fully baked.
Note
● If the surface browns quickly, cover the surface with a piece of aluminium foil to
avoid scorching.
● Remove the cake out of the mould only after it is completely cooled.
● Baking time may be adjusted according to personal preference and cake size.
● The cake can be decorated with fruits and cream.
EN18
Select the or
Upper and lower heaters : 170 ºC
Time: 25 minutes
Ingredients
(6" cake mold)
Eggs ............................... 3(approx.150 g )
Low-gluten flour ............................... 90 g
Granulated sugar ............................. 90 g
Butter ............................................... 30 g
Whole milk ....................................... 30 g
function.