Steps to Make Favorite Moist and light sponge cake (Japanese style decoration cake)

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, moist and light sponge cake (japanese style decoration cake). One of my favorites. For mine, I will 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 cottony and Pour the sponge cake mix on the dough after it doubles in size. Bake as the same temperature and duration in the Other than that it is very spongy and light. Japanese Sponge Cake Recipe Cotton Cake Japanese Cake Sponge Cake Recipes Cake Youtube Salty Cake Savoury Cake If you like Japanese sponge cake, you might love these ideas. This is a light, soft, moist and not-so-sweet cake, which. • Japanese sponge cake is very light and fluffy.

Moist and light sponge cake (Japanese style decoration cake) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Moist and light sponge cake (Japanese style decoration cake) is something which I’ve loved my whole life.

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 can achieve it.

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

1. Prepare 3 (4) eggs, separate white and yolks
2. Take 100-130 g (133-175g) of Sugar (You can adjust sugar amount according to your taste.)
3. Make ready 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. Get 50 ml (67 ml) milk
5. Make ready 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. Make ready Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.)
7. Get (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.)

A good kasutera is moist, with a very fine texture, and is very light. It should have a dark brown and sugary top and bottom - the sides are usually cut off, exposing the yellow crumb. This is a light, soft, moist and not-so-sweet cake, which is best consumed cold. My family likes this cake very much and finished it up with.

Instructions 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.

This is a light, soft, moist and not-so-sweet cake, which is best consumed cold. My family likes this cake very much and finished it up with. This Japanese sponge cake is made with just flour, eggs, sugar, and a sugary syrup, such as honey, which also flavors the sponge. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella, and was.

So that’s going to wrap it up for this special food moist and light sponge cake (japanese style decoration cake) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!