Apparatus needed:
01 mixing bowl glass
01 rubber spatula
01 sheet of butter paper
01 electric whisk
Instruction:
1. Beat the egg whites with an electronic whisk till the egg whites become stiff peaks. Add the
vinegar to the egg white and whisk it. Add the castor sugar in 5 separate parts and whisk till all the
sugar is dissolved in the egg whites.
2. Slowly add the 4 egg yolks and give it a light mix (fold in). Add the refined flour in 3 parts till all the
flour is mixed (use cut and fold method).
3. Pre-heat the oven on convection mode for 10 minutes at 170C. Add the oil, milk, and vanilla
essence to the cake batter.
4. Coat the cake tin with butter and flour or butter paper and butter. After the oven pre-heat, set
the oven on convection mode for 150C for 35 mins.
5. Transfer the batter in the lined cake tin, tap the cake tin and swirl with tooth pick to release
trapped air-pockets.
6. Bake on convection mode for 150C for 35 mins. De-mould once cooled on metal rack.
7. Decorate the cake as required.
Special Note :
01. De-mould the cake only after cake is 100% cooled and on room temperature.
02. Always carry a pre-baked sponge cake to explain cake textures and even demonstrated icing.
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