How to Make Orange Sponge Cake, Fail-Proof Whole Egg Method, Light, Airy, Refreshingly Sweet скачать в хорошем качестве

How to Make Orange Sponge Cake, Fail-Proof Whole Egg Method, Light, Airy, Refreshingly Sweet

✨ Soft, fluffy, and absolutely delicious—Whole Egg Sponge Cake made easy! Today's video, I’m sharing a fail-proof Whole Egg Sponge Cake recipe with a refreshing orange flavor—light, airy, refreshingly sweet. 🎉 And it's Chinese New Year Time, the Orange's Chinese name, "Xiang Cheng", symbolizes good luck & prosperity in the new year. 🐍✨ For the ingredients, instructions, notes, and more recipes from my previous videos, please visit my personal blog PhD Cafe: https://phd.cafe/en/recipes/2025/1/30... Ingredients: Cake Flour 90 g Egg 3 pc Granulated Sugar 90 g Cooking Oil 25 g Orange Juice 35 g Orange Zest 5 g Instructions: 1. Grease a 6-inch round cake mold evenly with butter (additional amount). Cut parchment paper into appropriate shapes and firmly line the bottom and sides of the mold. 2. In a small heatproof container, combine orange zest, vegetable oil, and orange juice. 3. Crack three eggs into a large mixing bowl. 4. Preheat the oven to 160°C (320°F). 5. Heat water in a small pot to 70–80°C (when bubbles form at the bottom and steam starts rising). 6. Place the mixing bowl with eggs over the pot for a double boiler method. Continuously whisk the eggs until the temperature reaches around 40°C (104°F). 7. Remove the bowl from the heat and place the container with orange zest, oil, and juice into the warm water to keep it heated. 8. Add all the granulated sugar to the eggs and beat at high speed using an electric mixer. Rotate the mixing bowl while beating until the batter becomes fluffy, pale, and thick. When lifting the mixer, the batter should drip slowly without immediately blending back in. 9. Switch to medium-low speed and continue beating until the batter is smooth, glossy, and holds its shape for at least 15 seconds when dripped. 10. Sift the flour into the batter in two batches. Each time, sift evenly over the surface and gently fold with a spatula or hand whisk until no dry flour remains visible. 11. Take the heated orange mixture out of the water. Scoop out an equal amount of batter and mix thoroughly into the liquid. 12. Pour the combined mixture back into the main batter and gently fold until fully incorporated. 13. Pour the batter into the cake mold. Lightly tap the mold on the table to release large air bubbles. Bake in the preheated oven for 35–40 minutes. 14. Once baked, tap the cake pan firmly on the table to release steam. Remove from the mold using the parchment paper and place it on a wire rack to cool completely. #全蛋海绵蛋糕 #海绵蛋糕 #蛋糕教程 #烘焙 #家庭烘焙 #蛋糕制作 #春节美食 #新手烘焙 #蛋糕食谱 #零失败蛋糕 #WholeEggSpongeCake #spongecake #bakingtutorial #homemadecake #cakerecipe #ChineseNewYearDessert #easybaking #fluffycake #orangecake #bakingforbeginners