Cook dough sponge cake

Siah Chew ching

subheading: Ingredients A:

Corn oil 40g

Cake flour 50g

Milk 50g

1 whole egg

3 egg yolks

subheading: Ingredients B:

3 egg whites

40g castor sugar

subheading: Method:

Preheat your oven to 170 degrees Celsius. Line the bottom of 6" round pan. Do not grease the sides.

Heat oil over the stove. Remove from heat and add it immediately to sifted cake flour. Whisk till smooth. If your oil is hot enough, it's very easy to mix till a smooth paste is formed.

Add milk and whisk till combined (keep whisking as you add to prevent lumps from forming). I used milk from the fridge. By the time your milk is added, the mixture will be cool enough so you don't have to worry your eggs will cook. Add egg mixture (3 yolks + 1 egg) ⅓ at a time and whisk till smooth. Set aside.

Add 2 to 3 drops of lemon juice to your egg whites (I used ¼ tsp of cream of tartar instead). Beat till frothy and add sugar ⅓ at a time. Beat on high till firm peaks. Not too stiff, I'd say it's between soft and firm.

Incorporate meringue to mixture ⅓ at a time using folding method by spatula. For the last ⅓, pour batter into bowl with remaining meringue and fold thoroughly till no yellow streaks are visible.

Pour batter into pan, bake at bottom rack using waterbath (hot water) method. Top and bottom heat. Bake at 170 degrees Celsius for 10mins and reduce temperature to 150 degrees Celsius for 40mins. Once done, invert on metal rack immediately to cool then unmould.

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