Air Fryer Traditional Sponge Cake

I was attracted to a smooth top traditional sponge cake baked in an air fryer in a 下厨房 app . I told myself I have to try this recipe. The main difference of this recipe was that it froze the egg whites for a short period of time before working on the meringue. Perhaps this was the secret behind preventing the cake from cracking under the  powerful hot wind of the air fryer 😎

I am still fine turning the baking temperature setting of this recipe as every air fryer works differently😉

Original recipe quantities are in brackets ( ) I reduce the original quantity by 1/3.

Ingredients

Using 54 ~ 56g cold eggs

26g (40g) rice bran oil/mild flavour vegetable oil

35g (50g) top flour

25g (40g) low-fat milk

2g (0g) vanilla essence

3g (0g) honey

2 egg yolks

2 egg whites, freeze for 10 minutes

pinch of low-sodium salt

20g fine sugar

20g raw cane sugar

Directions

1. Keep the egg whites in the freezer for about 10 minutes while you working on the yolk-oil batter. Ensure the mixing bowl which holds the egg whites is dry, clean and oil-free.

2. Heat rice bran oil till reaching about 80 to 85 ℃.

Picture for demonstration

3. Fold the top flour to the hot oil.

4. Blend in the mixture of low-fat milk, vanilla essence and honey till no liquid can be seen.

5. Blend in the yolks.

till reaching a smooth paste. Set it aside.

6. Take out the bowl of egg whites from the freezer. Its alright if the egg whites start to freeze at the edge.

Beat egg whites till frothy before adding a pinch of salt to it.

Gradually add in the sugars,

and beat the meringue till reaching soft peak stage.

7. Add about 200g of very hot water to the basket of the air fryer.

Put the rack in and start to preheat the air fryer to 135℃ for about 10 minutes.

8. Transfer about 1/5 of the meringue to mix with the yolk-oil batter into a smooth mixture.

Transfer back the yolk-oil batter to the meringue and blend well.

9. Pour the smooth batter to a cake pan (145x145x60 mm) lined with parchment paper.

Use a chopstick to stir through the batter to remove any trapped air bubbles.

10. Bake in the preheated air fryer at 135℃ for about 20 to 25 minutes or till an inserted cake tester drawn out clean.

The original recipe suggested baking at 140℃ for 50 minutes for a 3-egg recipe.

Drop the hot cake with the pan onto a kitchen towel thrice to minimize cake shrinkage.

11. Cut the cake after cooling down over a wire rack.

Enjoy 😋😋

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In one of my baking, I forgot to freeze the egg whites, and the cake cracked badly during baking 😕