Belmerlion Sponge Cake: here’s how to make it moist and fluffy

Belmerlion Sponge Cake: here’s how to make it moist and fluffy

published on 4 December, 2018 at 10:56
Ingredients:
80 g (2.8 oz) flour;
48 g (1.7 oz) rice flour;
½ tsp baking powder;
a pinch of salt;
a pinch of vanilla powder;
4 egg whites;
56 g (1.9 oz) butter, melted;
90 g (3 oz) milk;
4 egg whites;
140 g (4.9 oz) sugar;
purple food dye.

Instructions
Preheat oven to 120C (250F).
Whisk both flours with baking powder, salt and vanilla. Add egg yolks, milk and butter. Stir until smooth. Add food dye and mix to incorporate.
Beat egg whites until soft peaks form. Star adding sugar while still beating with a mixer to form stiff peaks.
Fold beaten egg whites in and pour the batter into spring form covered with baking paper and brushed with butter.
Bake for 60 minutes at 120C (250F), then 20 minutes more at 150C (302F). Let cool down completely before removing from the pan.
To make cake bake another layer and connect them using whipped cream or buttercream.
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