6-inch Qifeng cake recipes

How to Make a 6-Inch Vanilla Sponge Cake

A 6-inch vanilla sponge cake, light and airy, is a versatile base for desserts. Here’s a simple recipe:

Ingredients:

- 3 eggs (separated)

- 40g cake flour

- 40g sugar (divided)

- 30g milk

- 30g vegetable oil

- ½ tsp vanilla extract

Steps:

1. Prep: Preheat oven to 340°F (170°C). Grease and line a 6-inch cake pan with parchment paper. Sift flour and set aside.

2. Whisk Yolks: In a bowl, whisk egg yolks, 20g sugar, and vanilla until pale. Add milk and oil, mix well.

3. Mix Dry Ingredients: Gently fold sifted flour into the yolk mixture until just combined.

4. Whip Whites: In a clean bowl, beat egg whites with an electric mixer until foamy. Gradually add remaining 20g sugar, beat until stiff peaks form.

5. Combine: Fold 1/3 of the whites into the batter to lighten it, then gently fold in the remaining whites. Avoid overmixing.

6. Bake: Pour batter into the pan, tap to remove bubbles. Bake for 25-30 minutes until a toothpick comes out clean.

7. Cool: Invert the cake and let cool completely on a wire rack before decorating.

Enjoy this tender cake with fresh cream, fruit, or your favorite frosting!