Cotton Sponge Cake
A cake with a very soft, light, and fluffy texture like cotton. Filled with the crunchiness of Goldenfil Choco Crunchy, it creates a perfect combination to be enjoy
Ingredients:
- 4 Eggs
- 50g Low-Protein Flour
- 50ml Liquid Milk
- 35g Sugar
- 40ml Oil
- Goldenfil Choco Crunchy (to taste)
Instructions:
1. Separate 3 egg yolks and 3 egg whites into different bowls.
2. Add 1 whole egg to the bowl containing the egg yolks, then mix until well combined.
3. Place the egg whites in the fridge for a while. Add milk to the mixture and stir until combined.Masukkan putih telur ke dalam kulkas sebentar. Tambahkan susu, lalu aduk hingga menyatu.
4. Mix the oil with sifted flour until smooth in a separate bowl. Gradually add the egg yolk mixture into the oil mixture and mix until fully incorporated.
5. Beat the chilled egg whites with sugar until soft peaks form. Add one-third of the egg whites to the egg yolk mixture.
6. Once well combined, pour the mixture back into the bowl with the remaining egg whites, then gently fold until fully incorporated.
7. Prepare the baking pan, wrap it with aluminum foil, and pour the mixture into the pan. Gently tap the pan to remove any air bubbles in the batter. Bake using the steam-bake method at 140°C for 70 minutes.
8. Tap the pan again once the cake is done, then remove it from the pan. Let it cool for a few minutes until the sponge is no longer hot, then cut it into two parts. Fill with Goldenfil Choco Crunchy, then cover with the other half of the sponge. The soft and jiggly cotton sponge is now ready to enjoy.