Moist and light sponge cake (Japanese style decoration cake)
Moist and light sponge cake (Japanese style decoration cake)

Hi everyone, I hope you’re having an incredible day. Today, I will show you a way to make a distinctive dish, moist and light sponge cake (japanese style decoration cake). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Moist and light sponge cake (Japanese style decoration cake) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Moist and light sponge cake (Japanese style decoration cake) is something which I have loved my whole life. They are fine and they look wonderful.

The lightest and fluffiest cake with smooth whipped cream and fresh strawberries! This is my ultimate cake and I hope you all enjoy the recipe as much as I. This Japanese cotton sponge cake recipe shows you all the details of how to make the most cottony and Pour the sponge cake mix on the dough after it doubles in size.

To begin with this recipe, we must 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 that.

The ingredients needed to make Moist and light sponge cake (Japanese style decoration cake):
  1. 3 (4) eggs, separate white and yolks
  2. 100-130 g (133-175g) of Sugar (You can adjust sugar amount according to your taste.)
  3. 100 g (133 g) 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. 50 ml (67 ml) milk
  5. 30 g (40 g) 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. Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.)
  7. (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.)

Scatter the sugar crystals over the base of the lower box and pour the cake batter through a fine sieve over the crystals. Run a spatula through the mixture three times to remove any air bubbles, and smooth the surface of the batter with a. Do you enjoy airy and moist Japanese-style chiffon cakes? Here I share some important tips and techniques on how to make the perfect chiffon No big holes or air pockets all around.

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.

The texture of the sponge is light, fine, airy, fluffy, and bouncy. The sponge is very moist, and usually not overly. Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance. An easy and delicious Japanese Sponge Cake you can make in your rice cooker!

So that’s going to wrap it up with this exceptional food moist and light sponge cake (japanese style decoration cake) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!