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Baking
16 cm Milk Sponge Cake
An airy and delicate homemade milk sponge cake that is perfect for making layer cakes.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Combine the eggs with sugar and whip at maximum speed for 2.5 to 3 minutes until the eggs increase in volume and turn pale.
2
In a separate bowl, mix the flour, baking powder, and salt, then sift or whisk them together.
3
Fold the dry ingredients into the egg mixture and gently stir to combine.
4
Warm the milk slightly, add two silicone spatulafuls of the batter to it, and mix well.
5
Gently fold the milk mixture into the main batter until incorporated.
6
Pour the batter into a 16-18 cm baking pan and bake at 170°C for 50 minutes.
7
After baking, let the sponge cake cool completely on the countertop, remove from the pan, and slice into 4 layers.
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