Many have asked why the mini sponge cakes I baked last week were so fluffy and thick. The key is to beat the meringue to a stiff peak and stable stage. When piping, try to pipe upwards so it doesn’t flatten too much in the oven. Here’s another way to decorate these mini sponges. For face expression decorating, please refer to my previous post.
Recipe
Yolk Batter
- 2 egg yolks
- 20g milk
- 20g corn oil
- 30g low-protein flour (cake flour)
- Vanilla essence (optional)
Meringue
- 2 egg whites
- 25g sugar
- 3g lemon juice
Filling
- 200g whipping cream
- 20g sugar
- 15g cocoa powder
- 15g melted chocolate
Method
- Add milk and oil together and mix until combined.
- Sieve the flour in and mix into a paste.
- Add the yolks and mix well.
- Beat egg whites and lemon juice at high speed.
- Add 1/3 of the sugar when big bubbles are seen.
- Continue beating and add another 1/3 of the sugar when meringue forms finer bubbles.
- Add the remaining sugar when meringue shows some lines while beating.
- Beat meringue to stiff peaks.
- Fold 1/3 of the meringue into the yolk batter.
- Pour the batter back into the remaining meringue and fold well.
- Pipe small circles onto parchment paper.
- Bake at 150°C for 25 minutes until tanned.