Pan 10.5-inch (27 cm) x 6.5-inch (16.5 cm) rectangle pan. Or use any pan you like.
Parchment paper
Sieve
Stand mixer with a whisk attachment or a hand mixer (for egg whites)
Hand mixer or a whisk (for yolks)
Bowl
Spatula
Pot
Knife
Ingredients
Sponge Cake
2.4ozEgg yolk about 4 large eggs
⅛ teaspoonSalt
5ozEgg white about 4 large eggs
5.3ozGranulated sugar ¾ US cup
4.2ozAll-purpose flour 1 US cup
2.8ozWhole milk ⅓ US cup
Milk Syrup
26.1ozMilk 3 US cups
2.1ozHeavy cream ¼ US cup
1.7ozGranulated sugar ¼ US cup
1teaspoonVanilla extract or more as you like
½podVanilla beans
Whipped Cream
10.6ozheavy cream 1 ¼ US cups
0.6ozGranulated sugar about 4 tsp
Decoration
SomeFruits or any ingredients you like
Prevent your screen from going dark
Instructions
Sponge Cake
Whip egg yolk and salt in a large bowl until it looks very pale and creamy.
2.4 oz Egg yolk, ⅛ teaspoon Salt
Whip egg whites in a separate bowl. I usually whip at medium to medium-high speed first and lower the speed at the end to make silkier meringue with smaller bubbles.Add about ⅓ of the sugar when the meringue looks very bubbly like shampoo. Add about half of the rest when the meringue looks fluffy.Add the rest when the meringue looks very fluffy. Continue whipping it until the meringue is stiff yet the tip curls when lifting the whisk up.
5 oz Egg white, 5.3 oz Granulated sugar
Fold egg yolk and white mixture until about 50% is blended. Combine them right away while their conditions are the best.
Fold in sifted all-purpose flour until you don't see any flour.
4.2 oz All-purpose flour
Add milk and fold until the batter looks smooth and even.Add milk directly or add a few scoops of the cake batter in milk, mix until smooth, and pour it back into a bowl to fold more (I picked this way today).
2.8 oz Whole milk
Pour the cake batter into the prepared pan.Toss sometimes to remove some big air bubbles. Swirl the cake batter with a toothpick for the same purpose.
Bake in the preheated oven at 350ºF (176ºC) for about 25 minutes until the center bounces back gently or a toothpick comes off clean when you insert it in the center of the cake.Start checking from a bit earlier, just in case. Adjust the time and temperature depending on the oven, the thickness of the batter, etc. Let the cake cool completely. It is normal that it deflates a little bit like this as it cools down.
Prepare the sponge:Take out the cake from a pan with parchment paper, and remove the parchment paper.Cut off the baked skin on the surface of the cake.Lay a parchment paper over a pan. (You can reuse the parchment paper or use a new one.)Place the sponge cake back in a pan. (Poke holes all over the sponge cake with a fork.)
Milk Syrup
Heat whole milk, heavy cream, sugar, vanilla extract, and vanilla beans in a medium saucepan at medium-low heat while mixing constantly.
26.1 oz Milk, 2.1 oz Heavy cream, 1.7 oz Granulated sugar, ½ pod Vanilla beans, 1 teaspoon Vanilla extract
Reduce it to a little less than a half; 400g | 14.1 oz to be exact. (It is the amount after straining the liquids.) Strain it.
Pour it all over the sponge cake evenly once the syrup cools down to warm.
Wrap it tightly with plastic wrap and let it rest in the fridge for at least a few hours or up to overnight.
Whipped Cream Topping
Whip heavy cream and sugar and make a stiff & fluffy whipped cream.
10.6 oz heavy cream, 0.6 oz Granulated sugar
(Take out the cake from a pan and) spread the cream on top of the cake evenly.
Trim the edges of the cake if you like, cut it into a desirable portion, and decorate it with fruits on top. Now... enjoy!
Some Fruits or any ingredients you like
Extra Tips
Sponge Cake:Sugar has a powder to prevent the egg white from whipping a lot when you add a lot of it at once in the very beginning, especially when egg whites are not heated. That is why we add the sugar after we whipped egg whites for some time for French meringue. If you can, whip egg yolks and egg whites at the same time so that you can use them right away while both of the conditions are the best. But if that's difficult, always start by whipping egg yolks first and whip the egg white next. Never start with egg white first and leave it for a while because French meringue separates quickly in a short time. And if it's separated too much, the texture will not be quite the same even if you re-whip it.If you're not confident about how to fold the cake batter, watch the video tutorial and check the movement.I like to slice off the baked skin on the surface because it creates a mushy, not-so-pleasant texture when it gets very wet. The sponge can soak up the milk syrup a lot better without it as well. Even when you don't poke it with a fork!By laying the parchment paper on a pan, you can take out the cake easily to slice it at the end. Milk Syrup:It is important to mix the milk constantly while heating so that it's not going to get burned, and also to make smooth syrup.It takes about 30 minutes to cook down the liquids (with one batch), but it can fluctuate, depending on the heat strength and the size of the pan. You can also make it ahead and store it in the fridge.Use warm syrup ideally. The sponge soaks it up better than the cold one.I like to leave the soaked cake overnight when I have time. The liquids go all the way into the flour and the sponge cake gets more evenly moistened, which gives a better texture.Whipped Cream Topping:Warm your knife with hot water or a torch and cut the cake with a fast zig-zag motion to get a clean sharp cut. Cut to any sizes and shapes you like. One batch of the recipe is enough for about 6 - 8 people. (depending on how hungry they are!)
Video
Notes
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
A quick milk syrup
when you want to use condensed milk and evaporated milk, mix:
Evaporated milk250 g | 8.8 oz (1 US cup)
Condensed milk 100 g | 3.5 oz (⅓ US cup)
Heavy cream 60 g | 2.1 oz (¼ US cup)
Vanilla extract 1 teaspoon (or more as you like)
Vanilla beans ½ pod (optional)
How to store it
The cake needs to be refrigerated since it contains lots of milk and heavy cream. Wrap tightly with plastic wrap and store in the fridge for up to four days.