Step-by-Step Guide to Make Super Quick Homemade Moist and light sponge cake (Japanese style decoration cake)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, moist and light sponge cake (japanese style decoration cake). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Moist and light sponge cake (Japanese style decoration cake) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Moist and light sponge cake (Japanese style decoration cake) is something that I’ve loved my whole life.

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. It is a very important component for Japanese Western-style sweets. 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.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take 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. Make ready 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. Get Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.)
7. Take (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.)

The cake is also known as Castella, and was. Castella is one of the most interesting sponge cakes you'll ever make. The top countries of suppliers are Turkey, China, and Hong Kong. The origins of kasutera, a light sponge cake that is most often flavored with honey, are in either Portugal, Spain, or both.

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.

The top countries of suppliers are Turkey, China, and Hong Kong. The origins of kasutera, a light sponge cake that is most often flavored with honey, are in either Portugal, Spain, or both. 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.

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