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Soft Cake Base (Swiss Roll Sponge)
Bakery

Soft Cake Base (Swiss Roll Sponge)

55 minServes 8Nutri-Score C€
from @utastekitchenuk23 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • milk (room temperature)Dairy60 ml
  • vegetable oilPantry50 ml
  • cake flour (sifted)Grains70 g
  • egg yolks (separated)Dairy4 pieces
  • egg whites (chilled)Dairy4 pieces
  • lemon juiceProduce5 ml
  • granulated sugarPantry60 g

per serving

Nutrition

105kcal

Carbs
8 g
Proteins
2 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Spatula
  • Sieve
  • Baking tray
  • Oven

step by step

Method

  1. Prepare the pan and oven

    • Line a 28 x 28 cm cake pan with baking paper.
    • Preheat the oven to 170 °C.
    Step 1

  2. Make the yolk batter

    • Whisk the milk and vegetable oil together until emulsified.
    • Sift in the cake flour and whisk until smooth.
    • Add the egg yolks and whisk to a glossy, lump-free batter.
    Step 2

  3. Whip the meringue

    • Beat the egg whites with the lemon juice until foamy.
    • Add the granulated sugar gradually and whip to soft-medium peaks.
    Step 3

  4. Fold the batters together

    • Fold a third of the meringue into the yolk batter to loosen it.
    • Fold in the remaining meringue gently with a whisk or a spatula until just combined.
    Step 4

  5. Bake the cake

    • Pour the batter into the prepared pan and smooth the surface.
    • Tap the pan a few times on the counter to release air bubbles.
    • Bake until golden and springy to the touch.
    Step 5

  6. Cool and use

    • Let the cake cool slightly in the pan, then transfer to a rack.
    • Use as a soft cake base or roll it up for a Swiss roll.
    Step 6
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