Easiest Way to Prepare Tasty 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 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. I goggled the recipes and most recipes are the same Used recipe of Japanese cotton sponge cake to make.

About the ingredients: I recommend using large eggs. You can substitute margarine for baking for the butter. Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! You can have Moist and light sponge cake (Japanese style decoration cake) using 7 ingredients and 21 steps. Here is how you cook it.

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

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

Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too. 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.

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

Preheat the oven to 170 degrees..
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..
Take out the milk and butter mixture from the microwave oven and mix the liquid very well. And let it cool a little bit..
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..
Beat the 3 (4) egg-whites in a clean and dry bowl. Please use an electric hand mixer if you have one..
Add half amount of sugar and keep beating.
Add another half of sugar and keep beating until it becomes meringue with a peak.
Add 3 (4) egg yolks and beat well again until it become smooth like the photo below. If you use vanilla extract, put here..
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..
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..
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..
Drop the tin a least several times to get rid of air bubbles..
Bake it for 30-40 minutes until an inserted skewer comes out clean..
When taking out the cake, drop it again in order to avoid shrinking..
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!.
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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There is no leavening added in the original recipe, so the height and texture are. 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. Castella is one of the most interesting sponge cakes you'll ever make. The origins of kasutera, a light sponge cake that is most often flavored with honey, are in either Portugal, Spain, or both.