JAPANESE SPONGE CAKE
From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. 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 also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. 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 all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.
Provided by Halcyon Eve
Categories Dessert
Time 1h5m
Yield 1 7-inch cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
- Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
- When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
- Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
- Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
- Remove cake from pan and cool on wire rack.
- When cake is cool, slice in half horizontally to make 2 layers.
- In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
- To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
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Nur Hossan
[email protected]This cake is delicious! The texture is light and fluffy, and the flavor is delicate and sweet. I highly recommend it!
Njoku Blessings Stella maris
[email protected]I've made this cake several times now, and it always turns out perfectly. It's my go-to recipe for sponge cake.
thabowoodenmic
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar next time.
sayyada akil
[email protected]I'm not a big fan of sponge cake, but this recipe is a game-changer. The cake is so light and airy, and the flavor is amazing. I'll definitely be making this again.
William Cook
[email protected]I made this cake for a potluck, and it was a big hit. Everyone loved the light and fluffy texture, and the flavor was perfect.
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[email protected]This recipe is a great way to use up leftover egg whites. The cake is light and airy, and it has a delicate flavor.
Ansa Ahsan
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Md Sakekhan
[email protected]I was really excited to try this recipe, but it was a bit of a let down. The cake was dry and crumbly, and the flavor was just okay. I think I'll stick to my old sponge cake recipe.
Shawn Williams
[email protected]I've been looking for a good Japanese sponge cake recipe for a while now, and I'm so glad I finally found this one. It's the perfect balance of light and fluffy, and the flavor is amazing. I'll definitely be making this cake again and again.
Canjo Than
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. The results are stunning, and the cake is absolutely delicious.
Gilbert Musinguzi
[email protected]I made this cake for my son's birthday party, and it was a huge success! The kids loved it, and the adults thought it was delicious too. I'll definitely be making this cake again.
Sam Wood
[email protected]This recipe is a keeper! The sponge cake is light and airy, with a delicate flavor. I love that it's not too sweet, so it's perfect for any occasion.
MD Tanjid Hassan
[email protected]This cake was a disappointment. It was dry and dense, and it didn't have much flavor. I followed the recipe exactly, so I'm not sure what went wrong.
Evah Anyangi
[email protected]I was a bit hesitant to try this recipe because I'm not a very experienced baker, but I'm so glad I did! It was surprisingly easy to make, and the cake turned out beautifully. It was a big hit with my family.
John Hart
[email protected]This is the best sponge cake recipe I've ever tried. It's so easy to make, and the results are always perfect. I highly recommend it!
Fella Plays
[email protected]I've made this sponge cake several times now, and it always turns out great. It's a perfect base for a variety of toppings, such as whipped cream, fruit, or chocolate ganache. My friends and family love it!
Hoorain Fatima
[email protected]This Japanese sponge cake was a delight to make! The texture was light and fluffy, and the flavor was delicate and sweet. I followed the recipe exactly, and it turned out perfectly.