Enjoy Goldilocks' Sponge Loaf Cake for dessert or merienda.
Egg Yolk side:
Cake Flour, sifted – 1 cup + 4 tbsp
Baking Powder – 1 tsp
Salt – ½ tsp
Egg Yolks – Egg Yolks of 4 large eggs
Vanilla Extract – ½ tsp
Sugar – ¼ cup
Evaporated Milk – ¼ cup
Water – 1 ½ tbsp
Butter, unsalted (melted) – ½ tbsp
Corn oil – ¼ cup
Egg white side:
Egg whites – Egg whites of 6 large eggs
Cream of Tartar – ¼ tsp
Sugar – ½ cup
Cheese (for garnishing, optional)
Pre-heat over to 325 F with steam
Grease loaf pan (7” x 3”) with whipped butter and line with parchment paper.
Sift all dry ingredients and set aside.
Combine all liquid ingredients in a mixing bowl using paddle attachment. Mix at low speed until all ingredients are blended.
Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
Beat egg whites, cream of tartar and sugar using wire whisk and mix for 1 minute at low speed.
Increase to medium speed for 4-5 minutes or until it medium peaks.
Fold egg yolk mixture to whipped egg whites at low speed for 8-10 seconds.
Increase to medium speed for 2 seconds.
Pour the batter evenly into prepared pan.
Bake for 18-20 minutes or until a cake tester inserted comes out clean.
Let it stand for 5-10 minutes or before inverting placing in the rack to cool.