Japanese Sponge Cake

Name: Japanese Sponge Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 5 eggs (separated); 80 ml milk; 50 ml cooking oil; 80 g cake flour; A pinch of salt; 75 g sugar; 3 drops vanilla extract; Hot water

Japanese Sponge Cake is a light and fluffy dessert that’s perfect for any occasion. Made with simple ingredients like eggs, milk, and cake flour, this soft cake is delicately sweet with a melt-in-your-mouth texture. Ideal for pairing with fresh fruits or whipped cream, it’s a classic Japanese treat loved by all.

Meliniskitchen

Feb 20, 2025 - 02:23

Feb 26, 2025 - 10:23

Prep Time 15 min

Cook Time 60 min

Serving 8

Difficulty Easy

Japanese Sponge Cake is a light, airy, and delicate dessert that boasts a soft, melt-in-your-mouth texture. Made with simple ingredients like eggs, milk, and cake flour, this cake achieves a perfectly fluffy and moist consistency. Its subtle sweetness and tender crumb make it an ideal treat on its own or paired with fresh fruit and whipped cream. Elegant and versatile, this cake is perfect for any occasion, showcasing the refined charm of Japanese baking.

Ingredients

5 eggs (separated)
80 ml milk
50 ml cooking oil
80 g cake flour
A pinch of salt
75 g sugar
3 drops vanilla extract
Hot water

Nutritional Information

Calories: 200

Protein: 4g

Fat: 9g

Fiber: 0g

Sodium: 60mg

Sugar: 12g

Carbohydrates: 22g

Cholesterol: 60mg

Saturated Fat: 2g

Unsaturated Fat: 5g

Trans Fat: 0g

Show Nutrition Info

Directions

1. Step

Separate the egg yolks and egg whites into two bowls. Keep the egg whites in a cool place.

2. Step

In a pan over low heat, combine the milk and cooking oil. Heat until bubbles reach the center, then remove from heat. Transfer the mixture to a bowl and stir well. While still hot, sift in the cake flour and salt, mixing until smooth. Add 3 egg yolks, mixing well, then incorporate the remaining 2 yolks. Stir in the vanilla extract. The batter should remain warm for a soft castella texture.

3. Step

Using a hand mixer, beat the egg whites on low speed. Gradually add the sugar while increasing to high speed until soft peaks form. Reduce to low speed to smooth out the meringue.

4. Step

Gently fold the meringue into the yolk mixture in batches, ensuring a smooth and airy batter. Pour the batter into a 16.5 cm x 4.5 cm square mold, tapping lightly to remove air bubbles. Place the mold in a larger baking tray, add a shallow layer of hot water, and bake in a preheated oven: 150°C for 30 minutes Lower to 130°C and bake for another 30 minutes Let the castella cool before slicing.