Soft Cake Base

Soft Cake Base

Ingredients:

5 eggs

50g vegetable oil

50g milk

60g cake flour

50g granulated sugar

5g lemon juice

5g vanilla extract

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:

  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk, sift in cake flour and mix until just combined. Add in egg yolks and mix well. Set aside.
  3. Preheat the oven to 338(170). Line the baking pan (28*28*2.6cm) with parchment paper or baking mat.
  4. Take the egg white bowl out of the fridge, add in sugar, lemon juice and vanilla extract, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white to fold in to the batter and pour in rest of the whipped egg white, gently fold it in until just combined.
  5. Pour all the batter into the baking pan, smooth its surface and give the pan a tap or two. Send into the oven to bake for about 23 minutes or until its surface turns golden brown.
  6. Take the cake out of the oven right away and let it cool down on the cooling rack. Wait until its surface is cool to touch, release the sides with an icing spatula, and quickly turn the cake upside down on parchment paper and remove the pan. Peel off the baking mat or parchment paper. 

Detailed Instruction: https://u-taste.com/blogs/recipes/soft-cake-base

Back to blog

3 comments

Hi from paris

DanielT

Hi from Greece!
I am going to try your recipe because it seems to be (in your video) very good.
2 questions. When you say 55grams eggs, you mean with the shell, or without. And last, when you say 170°C, you mean conventional oven (without fan), or convection oven (with fan).
Thank you, in advance.

Nick Kostaras

Your page is absolutely fantastic. I learned so many things from you. Thank you so much for sharing everything with us.

Tara

Leave a comment

Baking Tools

1 of 18