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1
[Prepare the utensils] You will need a large bowl, hand mixer, cake mould (line with baking paper.
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2
If you use a paper mould use as it is), frying pan, flour sifter and plastic spatula.
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3
[Prepare the ingredients] Put the eggs in a large bowl.
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4
Measure the flour and sugar with cling film on a scale.
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5
Put the butter, milk and vanilla oil in a sauce pan over bain-marie.
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6
[The last preparation] Fill the frying pan with water and put over heat.
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7
Pre-heat the oven to 180C.
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8
Beat the eggs in a large bowl lightly with hand mixer.
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9
Add the granulated sugar in one go and start to beat at high speed.
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10
Check if the water in the frying pan is warm enough to have little bubbles on the surface.
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11
Turn off the heat and place the large bowl over the warmed water.
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12
Continue to beat with hand mixer over bain-marie.
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13
After the mixture is slightly warm to the touch remove the bowl from the hot water.
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14
When you touch the mixture with your clean finger and it doesn't feel cold, it is about right.
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15
Place a pan with butter in the hot water in the frying pan to melt.
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16
Tilt the large bowl and continue to beat with hand mixer.
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17
You need to move your hand mixer time to time and rotate your bowl.
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18
Continue to beat to make the batter voluminous with plenty of air.
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19
When you lift the hand mixer and try to draw 8 on the surface a clear 8 remains on the surface for a few seconds it is ready.
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20
Stir the mixture gently at low speed for 1 minute and stabilize and smooth out the texture.
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21
Hold the flour sifter up above the bowl and sift the flour again evenly onto the surface of the mixture.
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22
If you don't the weight of the flour pushes out the air of the mixture.
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23
Fold in several times with a plastic spatula.
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24
Stop folding in when you see the flour partially combined.
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25
Do not over-mix.
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26
After melting the butter over a bain-marie, stir in a few drops of vanilla oil and a spoonful of the sponge batter.
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27
Mix well to ensure the butter and batter are thoroughly mixed in.
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28
Add the mixture from Step 14 into the large bowl.
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29
To avoid the heavy butter mixture from damaging the airy sponge batter pour the butter mixture onto the spatula and drizzle over the butter mixture evenly.
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30
After adding, fold in several times as you did at Step 13.
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31
Stop folding in once it's evenly mixed!
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32
Do not over-mix!
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33
!
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34
The sponge batter is done.
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35
Pour the batter into the mould and give several taps to get rid of excess air.
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36
Bake in the oven pre-heated to 180C for 16 to 18 minutes.
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37
When a skewer inserted in the middle and comes out clean, it is ready.
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38
Remove the sponge from the mould and peel off the baking paper.
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39
Leave to cool.
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40
If you have corn flour use 50 g of plain flour and 10 g of corn flour.
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41
You will have a more delicate texture.
