How to Make Super Quick Homemade Moist and light sponge cake (Japanese style decoration cake)

Moist and light sponge cake (Japanese style decoration cake). This Japanese cotton sponge cake recipe shows you all the details of how to make the most Then, place a cake board on it and revert the cake again. Now you have Japanese sponge cake ready to Other than that it is very spongy and light. Japanese sponge cake is very light and fluffy.

About the ingredients: I recommend using large eggs. You can substitute margarine for baking for the butter. Scatter the sugar crystals over the base of the lower box and pour the cake batter through a fine sieve over the crystals.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, moist and light sponge cake (japanese style decoration cake). One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

This Japanese cotton sponge cake recipe shows you all the details of how to make the most Then, place a cake board on it and revert the cake again. Now you have Japanese sponge cake ready to Other than that it is very spongy and light. Japanese sponge cake is very light and fluffy.

Moist and light sponge cake (Japanese style decoration cake) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it's fast, it tastes yummy. Moist and light sponge cake (Japanese style decoration cake) is something that I've loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook moist and light sponge cake (japanese style decoration cake) using 7 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Moist and light sponge cake (Japanese style decoration cake):

1. {Take 3 of (4) eggs, separate white and yolks.
2. {Get 100-130 g of (133-175g) of Sugar (You can adjust sugar amount according to your taste.).
3. {Make ready 100 g (133 g) of plain flour (I think that you could use self-rising flour but we do not have it in Japan, so I have not tried to make it with it.).
4. {Get 50 ml (67 ml) of milk.
5. {Prepare 30 g (40 g) of butter (You could use margarine instead. But anyway, this recipe uses a very small amount of butter compared to most of the British recipes. So, I use butter always.).
6. {Make ready of Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.).
7. {Prepare of (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.).

Run a spatula through the mixture three times to remove any air bubbles, and smooth the surface of the batter with a. There is nothing better than a piece of moist sponge cake with a cup of tea and a good Yes, this cake can be finished easily since it is so light and so tasty The sponge cake is a genoise cake, made by beating air into the eggs to make it rise rather than using a chemical leavening agent like baking soda or Moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream. This simple and elegant cake is perfect for celebrating all. The fluffiest cotton chiffon cake (Sponge cake) ever!

Steps to make Moist and light sponge cake (Japanese style decoration cake):

1. Preheat the oven to 170 degrees..
2. Put the milk and butter and vanilla beans in a microwave-safe cup and 600-watt microwave for 1 mins (1:10 mins) until butter melts. If you use vanilla pods, please put the vanilla beans here..
3. Take out the milk and butter mixture from the microwave oven and mix the liquid very well. And let it cool a little bit..
4. Line cake tin with baking parchment. If you spread oil, the parchment sticks easier. But it isn’t essential. If you do not have baking parchment, you could thinly spread butter and sprinkle flour..
5. Beat the 3 (4) egg-whites in a clean and dry bowl. Please use an electric hand mixer if you have one..
6. Add half amount of sugar and keep beating.
7. Add another half of sugar and keep beating until it becomes meringue with a peak.
8. Add 3 (4) egg yolks and beat well again until it become smooth like the photo below. If you use vanilla extract, put here..
9. Sift in the flour and mix lightly in using a large wooden spoon or a spatula and mix lightly. Please never knead it nor mix it too much. Mix like holding them..
10. Pour the milk and butter mixture on to the step 9 little by little. Please never pure all of the liquid all at once. That will make the sponge tough. Gently hold the mixture well..
11. Pour the batter into the cake tin (step 4). Try to pour the last bit of the batter not to the centre but the side as they are a bit heavier dough prevent from raising..
12. Drop the tin a least several times to get rid of air bubbles..
13. Bake it for 30-40 minutes until an inserted skewer comes out clean..
14. When taking out the cake, drop it again in order to avoid shrinking..
15. Take off the parchment. Put clean twisted dump cloth over and bottom of the sponge while cooling, in order not to get it dry. Once the sponge cake becomes cool down, now it is the time to decorate it!.
16. Then, slice the cake into two and just decorate it with whipped cream and fruits. The best result will be the following day as it will become moist from the cream..
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The light and melting texture is so good! This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are. Chocolate Sponge cake Recipe adapted from Neo Sook Bee who adapts from xingfuzhiwei The cake batter is prepared using the separate eggs method, very much like a chiffon cake and is baked in a water A traditional Japanese honey sponge cake - so moist and delicious!

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