Ingredients
Sponge
flour
130g
4.55oz
0.52cup
8.71tbsp
egg
4pc
sugar
140g
4.90oz
0.56cup
9.38tbsp
mint leaves
40g
1.40oz
2.68tbsp
vegetable oil
54g
1.83fl oz
baking powder
5g
0.18oz
0.34tbsp
sugar for mint
20g
0.70oz
1.34tbsp
Method
The calculation in the recipe is for a 16cm (6.30 inch) sponge.
- Punch mint leaves and 20g (0.70 oz) of sugar with a blender.
- Beat the whites with half the sugar until fluffy.
- Beat the yolks with the second half of the sugar until white and increase in volume.
- Add the vegetable oil and ground mint to the yolks, and beat until ingredients are combined.
- Stir the whites to the yolk mass with a spatula (very carefully, upward movements).
- Pour the batter into 2 rings.
- Preheat the oven to 347F (175C). Bake the sponge for about 40 minutes (until dry skewers).
- Cool it in a closed oven for 15 minutes and another 15 minutes in an open oven.
- Then take it out of the rings, wrap with foil and put it in the fridge for 6 hours.
