Emulsified Sponge Cake
Recipe 30.5 in On Cooking, Canadian Edition

YIELD: Six 20-cm (8-inch) Cakes

 
Milk powder 70 g 2-1/2 oz
Sugar 750 g 1 lb.11oz
Baking powder 10 g 1/3 oz
Cake flour, sifted 650 g 1 lb 6 oz
K-68 emulsifier, chilled 20 g 1 oz
Cold water 300 mL 12 fl. oz
Whole eggs, chilled 650 g 1 lb 6 oz
Melted butter 120 g 4-1/4 oz

Place all the dry ingredients into the mixer bowl. Blend together on slow speed, using a whip attachment.
2.Add water, eggs and emulsifier to the dry ingredients. Blend on slow speed, scraping down the bowl, then whip on high speed for 3 minutes exactly.
3.Fold in the melted butter by spatula.
4.Scale 350 g (12 oz.) of batter per cake tin and bake at 190°C (380°F) for 20–30 minutes.

Note: This recipe is adjusted for an altitude of 1000 metres. For chocolate spongecake, add 60 g (2 oz.) cocoa sifted with the flour.