Clear Water Cake (Sponge Cake) recipe

Clear Water Cake (Sponge Cake)

Ingredient

Post taken directly from The Little Teochew
Recipe
(originally from here and seen at Cook.Bake.Love)

(A)
- 3 egg yolks 蛋黄
- 1 whole egg 全蛋
- 50g corn oil 粟米油

(B)
- 50g low protein flour (cake flour) 低粉（蛋糕粉）

(C)
- 3 egg whites 蛋白

(D)
- 50g castor sugar 细砂糖
- Dash of salt 盐

* Notes from The Little Teochew:
1. I used my vanilla sugar because I wanted a hint of vanilla in my cakes ... people who do not like a strong, eggy smell should add 1/4 tsp vanilla extract;

2. I used Top Flour instead of Cake Flour;

3. I used regular canola oil in place of corn oil ... any neutral-flavoured vegetable oil can be used;

4. I omitted the salt.

1) Beat (A) till well mixed with an egg beater. 用打蛋器打匀(A)。

2) Sift in (B), mix well. 筛入(B)拌匀。

3) Whisk (C) till frothy, add (D) and beat till stiff peaks. 把(C)打至粗泡加入(D)打至干性发泡。

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 60% full. 蛋白霜分3次和蛋黄糊拌匀，用小勺装进纸杯至6分满。

5) Bake in preheated oven at 150C for about 18-20mins. 烤箱预热150度，烤18-20分钟左右。