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1
[Preparation] Line a cake mold with parchment paper.
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2
(Not greased with butter)
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3
Combine the eggs, egg yolk and granulated sugar in a bowl.
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4
Combine the butter and vegetable oil in a small bowl, and combine the cake flour and corn starch in a different bowl.
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5
Mix the eggs and granulated sugar lightly with a whisk and heat to body temperature in a double boiler.
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6
Change to a hand mixer, and whip at the highest speed until the mixture becomes whitish and forms a thick ribbon when the hand mixer is lifted.
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7
Some of the batter should remain within the whisk when lifted.
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8
Once the mixture has reached the consistency of Step 4, stir slowly at low speed for about 4 minutes.
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9
This is just to break big air bubbles, so don't stir too much.
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10
Sift in the dry ingredients into Step 5 and fold in gently with a rubber spatula until the mixture is no longer floury.
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11
(About 30 times.)
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12
Heat up the butter and vegetable oil to 50 C while mixing the flour.
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13
Add a scoop of the mixed batter from the Step 6 into the oil mixture from Step 7 and mix well with the whisk.
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14
Meanwhile, preheat the oven to 170C.
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15
Pour the mixture from Step 8 into the rest of the batter from Step 6.
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16
Change to a rubber spatula and mix from the bottom until the batter becomes shiny.
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17
When mixed, pour the batter into the mold, and tap it on the counter once to remove air.
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18
Bake for about 25 minutes at 170C.
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19
(For a 18 cm mold, bake for 30~35 minutes.)
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20
This photo shows how the cake looks while baking.
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21
It smells really nice.
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22
When it's baked, drop it from a height of 30 cm once, and place upside down on a cake rack that is lined with parchment paper and let it cool.
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23
When it's completely cooled, it's done.
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24
If you don't use it straight a way, wrap with cling film over the parchment paper and transfer to the fridge.
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25
This is how it looks when cut.
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26
You can bake a fine textured sponge cake that is moist and fluffy.
