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Eggless Sponge cake

Eggless Sponge cake

Moyen

For persons

Water: 40.80% | 204.00 g

Yumgo Yellow Paste: 4.40% | 22.00 g

Vanilla extract: 0.40% | 2.00 g

Salt: 0.40% | 2.00 g

Sugar: 27.00% | 135.00 g

Sifted T45 flour: 27.00% | 135.00 g

22g
from Yumgo Yellow Powder Batter 1kg - Egg-free Muffins and Cakes!
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Preparation
  1. Initial mix: In the mixer, combine Yumgo Yellow, salt, vanilla, half the sugar, and water; mix for 4 minutes at maximum speed.
  2. Continuing the mix: Add the remaining sugar and mix for another 30 seconds at maximum speed.
  3. Incorporating flour: Sift the flour, then fold it into the mixture in several batches.
  4. Baking: Bake at 160°C for 40 minutes.
  5. Cooling: Let cool for 1 hour in the mold at room temperature. Baking mode: Fan-assisted (convection).
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