[Butter Sponge Separate Method] Oven Use

Today is the butter sponge separate method. We separate the egg whites and yolks to make it. Then, spread whipped cream on it like a cake and eat it – it's delicious! 😋 Ingredients: 600g cake flour, 360g sugar A, 360g sugar B, 300g egg yolks, 600g egg whites (They must never be mixed together 😋 keep them separate), 8g salt, 6g baking powder, 2g vanilla extract, 150g melted butter. Preheat oven to 160°C and 180°C. First, cut parchment paper to fit the pan. You can find detailed instructions on how to cut it by searching on YouTube 😋 Sift together the cake flour, baking powder, and vanilla. Melt the butter using a double boiler. Whisk the egg yolks well, then gradually add sugar A and salt in three portions and mix. Once it turns an ivory color, whip the egg whites into meringue using a mixer. Whip on high speed until about 60% done, then add sugar B in two portions and continue mixing. When the meringue is ready, gently fold about 5 spoonfuls of the meringue into the ivory-colored yolk mixture using a spatula. Then, add the sifted dry ingredients and mix. Add a portion of the batter to the bowl with the melted butter and mix, then incorporate the rest of the batter. (More details in the comments)