Fluffy Sponge Cake Bread
Fluffy Sponge Cake Bread
Create a Cloud-Like Sponge Cake Base for Your Cream Cakes at Home
Hello everyone! I’ve recently discovered the joy of baking and have been trying out new recipes whenever I have free time. Today, I’ve made a wonderfully fluffy cake bread, the perfect base for any cream cake. This is also known as ‘sponge cake bread’, and unlike other types of bread, it’s surprisingly easy to make, making it a great choice even for beginner bakers. Enjoy delicious, cafe-quality cake bread right in your own kitchen!
Sponge Cake Bread Dough- 3 large eggs
- 90g granulated sugar
- 15g unsalted butter
- 22g vegetable oil
- 30g milk
- 90g cake flour
- 1g salt
Cooking Instructions
Step 1
First, separate the eggs. In a clean bowl, place the 3 egg whites and begin whisking to make a meringue. Add half of the 90g of sugar and whip using an electric mixer or whisk. Once the egg whites start to turn opaque white, add the remaining sugar and continue whipping. This process should take about 5 minutes. You don’t need to whip the meringue to stiff peaks. Aim for a soft meringue where the peaks are slightly bent or droop softly when you lift the whisk. Over-whipping can make the cake texture dry, so be mindful of this.
Step 2
In a separate bowl, add the 3 egg yolks and 1g of salt. Mix them together lightly. Stir about 10 times with a whisk – just enough to combine. Avoid over-mixing.
Step 3
Now, it’s time to gently combine the remaining ingredients with the well-made egg white meringue. The key here is not to ‘knead’ the batter, but simply to ‘gently fold’ until everything is incorporated. Add the 15g of butter (melted over a double boiler), 22g of vegetable oil, 30g of milk, and the 3 egg yolks (mixed with salt) to the bowl. Slowly and gently mix these with a whisk or spatula. Ensure the butter is lukewarm, not hot.
Step 4
Sift the cake flour (90g) through a sieve 2-3 times to remove any lumps before adding it to the batter. After adding the flour, use a spatula to gently fold it in by cutting through the batter, or by rotating the bowl, until no dry flour streaks remain. Be careful not to overmix. If your results are consistently dense and chewy, pay close attention to this flour incorporation step. Always add the cake flour last. Mixing it vigorously before other ingredients can develop too much gluten, resulting in a chewy bread rather than a light, fluffy sponge.
Step 5
Pour the smooth, finished batter into your cake mold. You don’t necessarily need to line the mold with parchment paper. The mold I used has a good non-stick coating, so the batter didn’t stick. However, if you’re worried about sticking, you can lightly grease the inside of the mold with a little vegetable oil for extra assurance.
Step 6
After pouring the batter into the mold, level the surface and gently tap the bottom of the mold on your palm 5-6 times. This helps to release any large air bubbles trapped in the batter, leading to a smoother, more evenly risen cake.
Step 7
Finally, place the prepared mold into a preheated oven and bake at 150°C (300°F) for approximately 40 minutes. Your delicious cake bread will be ready! Make sure to preheat your oven to 150°C for about 3 minutes before baking. Baking in a preheated oven ensures the cake rises evenly. Enjoy baking your wonderful cake bread!
