Recipe: Delicious Japanese sponge cake

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Japanese sponge cake. This Japanese cotton sponge cake recipe shows you all the details of how to make the most Finally, I am getting everything right on how to make the Japanese sponge cake after many attempts. Japanese sponge cake is very light and fluffy. It is a very important component for Japanese Western-style sweets.

Japanese sponge cake Why Japanese Cake is So Awesome. You wouldn't guess there's anything extra-special about If you search for "Japanese cake recipes" online, you'll notice that pretty much all of them, from sponge. Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! You can have Japanese sponge cake using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Japanese sponge cake

  1. You need 100 g of flour sifted.
  2. You need 120 g of sugar.
  3. Prepare 30 g of margarine.
  4. You need 4 of eggs seperated.
  5. Prepare 50 ml of milk.
  6. You need 2 tsp of vanilla essence.

Scatter the sugar crystals over the base of the lower box and pour the cake batter through a fine sieve over the crystals. If you're looking for a sponge cake that isn't too sweet, yet is just as delicious eaten alone as it is with a little extra jam, look no further than a wonderful Japanese Kasutera (sometimes called Castella cake). If you search for "Japanese cake recipes" online, you'll notice that pretty much all of them, from sponge cakes to cheesecakes, use the same meringue method. The texture of Japanese Cotton Sponge Cake is as soft as cotton, it has a high proportion of egg to the amount of flour.

Japanese sponge cake instructions

  1. Chill the egg white,using a hand mixture, beat the egg whites to start forming, add sugar bit by bit, until the form thickens and becomes still..
  2. Mix milk with melted butter and vanilla essence, then set aside..
  3. Add yolk to the thick form as you continue beating..
  4. Then add flour bit by bit folding.
  5. Fold till smooth.
  6. Add melted butter mixed with milk and vanilla essence and continue folding..
  7. Pour the mixture into the greased baking pan..
  8. Bake at 180 degrees for 30-40 min..

I baked this sponge cake three times last weekend. Yeah, like I had nothing better to do. Sometimes, I am overcome by a certain kind of madness. The origins of kasutera, a light sponge cake that is most often flavored with honey, are in either Portugal, Spain, or both. The first recorded Westerners to ever land on Japanese soil were.