Vanilla Sponge Cake

This is my 1st successful and my favorite master recipe for vanilla sponge. Follow the steps to the T will definietely be successful. The texture is chiffon type (fluffy, light and soft) since the method is the same as chiffon cake.

INGREDIENTS

• 110g cake flour
• 2 tsp double action baking powder
• 5 egg yolks
• 70g corn oil
• 85g water
• 1 tablespn rum
• 5 egg whites
• 1/8 tsp cream of tartar
• 100g castor sugar

METHOD

1. Preheat oven to 180 degrees celsius.
2. Soak Wilton's baking strips or alternatives.
3. Coat a 9" round baking tin with Cake Release or alternatives.
4. Line baking tin with baking paper and again coat with cake release.
5. Sift cake flour and baking powder 3 times.
6. Mix egg yolks, water, oil, rum and flour mixture with paddle attachment, until flour is incorporated into the egg mixture. It is ok if there are lumps in the mixture. The important thing is NOT to over mix the mixture.
7. Pour the mixture through a sieve.
8. Whisk egg white and cream of tartar with balloon attachment till foamy.
9. Gradually add in the castor sugar and whisk till medium stiff peak.
10. Fold in some of the meringue to the egg yolk mixture till well mixed.
11. Pour egg yolk mixture into the remaining meringue and fold.
12. Pour the mixture into the prepared cake tin. It should fill till about 1" below rim of tin.
13. Run it with your spatula to even out the mixture and also to get rid of air bubbles.
14. Wrap with your baking strips and bang the tin for about 5 times to get rid of any remaining air bubbles.
15. Bake in your oven's bottom rack for 40 - 45 mins (160 to 170 celcius).
16. Cover the top with aluminium foil when the top is nicely brown and smell start to come off from the oven. (This is to avoid top from burning).
17. Overturn the cake tin once remove from the oven.