Name: Clear water cake (sponge cake)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: (A); 3 egg yolks; 1 whole egg; 50g corn oil; (B); 50g low protein flour (cake flour); (C); 3 egg whites; (D); 50g castor sugar; Dash of salt; 1. I used my vanilla sugar because I wanted a hint of vanilla in my cakes ... people who do not like a strong, eggy smell should add 1/4 tsp vanilla extract;; 2. I used Top Flour instead of Cake Flour;; 3. I used regular canola oil in place of corn oil ... any neutral-flavoured vegetable oil can be used;

Ingredients

* Notes from The Little Teochew:

1. I used my vanilla sugar because I wanted a hint of vanilla in my cakes ... people who do not like a strong, eggy smell should add 1/4 tsp vanilla extract;
2. I used Top Flour instead of Cake Flour;
3. I used regular canola oil in place of corn oil ... any neutral-flavoured vegetable oil can be used;

Preparation

Preparation30 min

Cook time20 min

1) Beat (A) till well mixed with an egg beater.

2) Sift in (B), mix well.

3) Whisk (C) till frothy, add (D) and beat till stiff peaks.

4) Fold in the egg white mixture to egg yolk mixture in 3 additions, mix till well combined. Scoop the batter into paper cups till 60% full.

5) Bake in preheated oven at 150C for about 18-20mins.

http://thelittleteochew.blogspot.com/2010/08/clear-water-cake-sponge-cake.html