Japanese sponge cake is very light and fluffy. It is a very important component for Japanese Western-style sweets.
There are mainly two kinds of sweets in Japan: Japanese-style (Wagashi) and Western-style (Yogashi). Even though they call it “Western”, modern Western-style cakes and pastries are heavily and almost exclusively influenced by French desserts.
This recipe doesn’t use anything like baking powder. The batter rises in the oven because of well beaten eggs.
There are 3 points to success: exact measurements of ingredients, whipping the eggs until very thick, and not mixing too much and deflating the bubbles from the eggs.
(This recipe makes one 7″ cake. Double it to make a 10″ cake.)
- 20 g butter
- 1 Tbsp milk
- 90 g cake flour
- 3 eggs
- 90 g sugar
- 1 tsp vanilla extract
- Preheat the oven to 350 F (180 C) at least 20 minutes before.
- Line a 7″ cake pan with parchment paper.
- Put butter and milk In a small bowl and microwave until the butter melts.
- In another bowl, sift the cake flour 2 times. Set aside.
- In another bowl, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until the sugar dissolves.
- Whip the egg mixture until very thick. Add vanilla and mix.
- Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula. After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat.
- Add the mixture of melted butter and milk and fold in with the spatula.
- Put the batter in the prepared pan. Bake for 20-25 minutes.
- Take the cake out from the oven and leave for 15 minutes.
- Remove the cake from the cake pan.
If you wish to make this into a Strawberry Sponge Cake, cut your cake into two or three layers, and then, using either whipped cream or stabilised whipped cream, depending on your preference, spread the cream onto the layers. Place some chopped strawberries between the layers, spread more cream over the top and sides of the cake, and then add some more strawberries on top. Make sure your cake is completely cooled before you spread the cream.
(Original recipe japanesecooking101.com.)