Soft Cake Base
*This recipe can make soft cake base for regular cakes and Swiss roll.
Ingredients:
5 eggs (about 55g each)
50g cake flour (1/2 cup)
50g vegetable oil (1/3 cup)
50g milk (1/3 cup)
50g sugar (1/4 cup)
2g lemon juice
3g vanilla extract
Steps:
- Preheat the oven to 311℉(155℃).
- Separate the eggs. Be careful not to break the egg yolks. Store the egg white in another bowl, and keep it cool in the fridge.
- Mix vegetable oil and milk until well combined (the right texture looks like yoghourt). Add in cake flour (any flour that can make cake will do, for example, all-purpose flour), mix until smooth. Add in egg yolks, mix until smooth. Set aside.
- Take the egg white bowl out of the fridge, add in lemon juice and sugar, and use a hand mixer to beat until it forms soft peaks.
- Take a scoop of whipped egg white to mix with batter until JUST combined. Pour the batter back into the whipped egg white, and gently fold the egg white into the batter.
- Line the cake pan (28*28cm) with parchment paper or with baking mat. Pour the batter into the baking pan. Smooth its surface. Give it a few taps, then send it into the oven, and bake for 32 minutes.
- Let the cake cool down on the cooling rack when you take it out of the oven.
Leave me a comment if you have any questions.
If you love this recipe, take a look at the kitchen tools below, those are the very same ones we used in the video. Thank you for your support :).
What altitude are you baking at? Just to help me with conversions?
The cake will shrink if you over-mix the batter.
In this case, the batter loses most bubbles.
So it will shrink.
Hi both recipes involve meringue.
The key is to beat egg white to the right texture.
As we show in the video.
And remember to “fold” in egg white instead of mixing.
Hello, why my cake is shrinking when it is cold? It also happened to my castella cake too