Asian light and fluffy sponge cake flavoured with fresh blackcurrant juice.
When I made this fluffiest cake in the world, I didn't have any milk in my fridge that was suppose to go with in the recipe. What I do have in my fridge was blackcurrant juice that Greg only stocks up these days because of his recent obsession with them. So, I thought maybe it wouldn't be such a bad idea to use the juice as substitute since the milk really was there for the flavour and helping the sponge keep moist. Turns out, you can flavour sponge cakes without the artificial stuff. The downside though is that it doesn't really add much to the colour but the flavour is there. So, I get to make my sponge and my husband woke up with them for breakfast . I call that a win win. No one needs to remind him of his half empty bottle of blackcurrant juice. shhh....
If you want a light and fluffy cake that do not explode too quickly on the top before the centre can bake through, you need to bake them over a water bath. This Asian soft sponge here is considered as a delicate cake since the whole make up of this sponge cake are predominantly air.
As a dessert, this sponge cake is not entirely sweet at all but the delicate texture is an absolute delight. I usually serve them with home made jam but they are also really great on its own if you are not much of a sweet tooth.
The sponge cake is best served once it has completely cooled.
Baking tin: 230mm x 330mm x 55 mm Deep Square Baking Pan
Yield: 1 cake
8 Large eggs
120 g Cake flour
20 g Corn starch
120g Caster Sugar/ Granulated Sugar
100g Vegetable Oil ( I use grapeseed)
100g Blackcurrant Juice
1 tsp. Cream of tartar
Note: You can substitute the blackcurrant juice for any type of juice. If you want a simple vanilla sponge, just use full cream milk.
1. Line the base and sides of the baking tin with parchment paper. Pre heat the oven at 170°C.
2. Separate the eggs and make sure that that are no residue of egg yolks in the egg whites. Place the egg yolks into a large mixing bowl then whisk in the vegetable oil until well combined. Sift the cake flour, salt and corn flour together and add in 3 additions into the egg yolk mixture followed by the blackcurrant juice adding the two ingredients alternatively ending with the juice. Whisk the mixture until there are no lumps of flour present. Set aside and proceed to preparing the meringue.
3. Place the egg whites and cream of tartar into a clean and dry stand mixer bowl fitted with a whisk attachment. Whisk over medium speed until the whole mixture are foamy and there are no signs of liquid egg whites.
Gradually add in the caster sugar while whisking.
Once all the sugar have been added, increase the speed high and continue to whisk until the meringue reaches a medium peak. To test, dip the whisk into the meringue. It should pick up a point in the centre and slowly fold over onto itself but not too soft that if falls straight back into the bowl.
4. Gently fold 1/3 of the meringue into the egg yolk mixture with a rubber spatula then transfer the whole yolk mixture into the meringue and fold until there are no egg white mixture visible. Be gently through the whole process to prevent from deflating too much air in the sponge batter.
5. Transfer the sponge into the prepared baking tin then tap the tin onto the table a few times to tap out any large air pocket. Place the baking tin into a deep baking tray then fill the outer tray with boiling water 1/3 of the way around the sponge tin.
6. Place the sponge into the oven and bake for approximately 30 minutes, then turn the oven temperature down to 150°C and continue to bake for a further 10 to 20 minutes or when you gently tap the top of the sponge it feels bouncy.
7. Remove the baking tray from the oven and instantly remove the sponge cake from the tin and allow for it to cool on a wire rack. Remove the baking paper from the base. (Watch the video below on how to do that) and leave the cake to completely cool before cutting.
Note: If you don't want the cake to wrinkle too much from the top, once the cake is baked, turn off the oven, leave out some of the steam then leave the cake to slowly cool in the oven with the door slightly ajar.