Japanese Sponge Cake
ID: fd5dece2...
A classic Japanese-style sponge cake that is incredibly light, fluffy, and airy. It serves as an essential base for traditional Japanese Western-style sweets like strawberry shortcake.
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🍳 Cooking Flow
Line a 7-inch pan with parchment paper, melt butter with milk, and sift flour twice. → Warm eggs and sugar over a double boiler, then whip in a stand mixer until thick and pale. → Gently fold the sifted cake flour into the whipped eggs in three parts, followed by the melted butter and milk mixture. → Pour into the pan and bake at 350°F (180°C) for 20-25 minutes, then cool on a wire rack.
Cooking Steps
Brief Cooking Order
Line a 7-inch pan with parchment paper, melt butter with milk, and sift flour twice. → Warm eggs and sugar over a double boiler, then whip in a stand mixer until thick and pale. → Gently fold the sifted cake flour into the whipped eggs in three parts, followed by the melted butter and milk mixture. → Pour into the pan and bake at 350°F (180°C) for 20-25 minutes, then cool on a wire rack.
Introduction
A classic Japanese-style sponge cake that is incredibly light, fluffy, and airy. It serves as an essential base for traditional Japanese Western-style sweets like strawberry shortcake.
Step 1
Line the bottom and sides of a 7-inch cake pan with parchment paper.
Step 2
Combine butter and milk in a small bowl, and microwave until the butter is completely melted.
Step 3
Sift the cake flour twice to ensure a fine texture and prevent lumps in the cake.
Step 4
Add eggs and sugar to the bowl of a stand mixer and stir slightly with a whisk.
Step 5
Place the bowl over a double boiler and whisk the egg mixture until it becomes lukewarm and the sugar has fully dissolved.
Ingredients List
Important Notes
Sifting the cake flour twice is crucial for achieving a fine, lump-free texture in the sponge cake.
Whipping the eggs properly is the key to a light and fluffy rise, as this recipe does not use chemical leaveners like baking powder.
Always fold the flour and butter-milk mixture gently by hand with a spatula, never with the electric mixer, to avoid deflating the whipped eggs.
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