PEANUT BUTTER SPONGE CAKE

Peanut Butter Sponge

with inspiration from
nutella-chiffon-cake

It is spongy and light
with a hint of peanut butter!

Peanut Butter Sponge Cake

baked in 18cm tube pan

3 egg, separated 

1/8 tsp salt 

35g oil 

60-80g milk

60g peanut butter

80g cake flour, sifted

1/4 tsp cream of tartar

50g sugar, divided 10g & 40g 

1. Mix together Egg yolk, salt, And 10g sugar, 

2. Mix in oil. 

3. Add peanut butter and milk, mix until combined

4. Add sifted flour & mix well 

5. Separately, whisk egg white, add cream of tartar

6. add sugar in 3 additions, whisk until stiff peaks

7. mix 1/3 meringue into egg yolk mixture, mix to combine

8. gently fold the remaining meringue in 2 additions into the mixture

9. pour into ungreased tube pan, gently tap on the counter to remove large air bubbles

10. baked in preheated oven 175'C for 35min

11. once baked, invert pan to cool