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1
Preliminaries: Sift the cake flour twice.
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2
Combine the milk and butter, and place the bowl a hot water bath (just enough to melt the butter).
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3
After beating the (whole) eggs with a whisk to loosen them, add all of the sugar and mix lightly.
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4
Beat with a handheld mixer while placing the bowl over a 70~80C hot water bath.
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5
Remove from the hot water bath once the batter is warm to the touch.
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6
Keep beating at high speed until it turns white and thick.
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7
Tip: When scooping up the batter and dropping it back in, it is best if it falls down slowly like a ribbon and disappears gradually.
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8
Mix for an additional minute at low speed.
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9
(This will make the batter shiny and finely textured.)
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10
Add in the sifted cake flour and fold it in with a rubber spatula.
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11
(Scoop along the edges of the bowl up from the bottom using big stirring motions, then cut once through the middle of the batter.)
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12
When it's still a little floury, stir in the milk and butter that have been melted in the hot water bath.
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13
Cut and fold until everything is blended well.
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14
Pour the batter into the mold that has been lined with kitchen parchment paper.
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15
(The last bit of batter left in the bowl and on the rubber spatula will not rise well, so add it to the edges of the cake.)
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16
Lightly tap the bottom of the cake tin to remove any excess air, bubbles.
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17
Bake in an oven preheated to 180C for 20 minutes.
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18
After baking, lightly drop the whole mold from a height of about 20cm onto a countertop.
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19
Remove the cake from the mold, place the removed mold on top, and leave to cool.
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20
(Cooling it in this way will produce a moist sponge.
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21
).After it cools, remove the paper, and the cake is finished!
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22
The sponge cake itself is sweet, so decorate it with whipped cream that's not so sweet!
