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."
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 7-inch cake
- Serves:
- 6-8
ingredients
-
Cake
- 3⁄4 cup all-purpose flour
- 2⁄3 cup sugar
- 1 tablespoon milk
- 3 eggs
- 1 1⁄2 tablespoons butter
- 1⁄4 teaspoon baking soda (optional, see comments above)
- 1 teaspoon vanilla (optional, see comments above)
-
Filling and Topping
- 1 1⁄2 cups heavy cream
- 4 tablespoons sugar (use sifted powdered sugar if not serving immediately)
- various fruit (strawberries, peaches, cherries, etc)
directions
- 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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Reviews
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The cake came out too eggy and this recipe wasn't enough to fill the pan. You probably shouldn't post a recipe until/unless you've tried it.
Tweaks
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Japanese cheese cake recipe. 7 eggs divide egg whites 7 egg yolks in a bowl 300 grams of unsalted cream cheese 1 cup of flour 1 cup of sugar 1 table spoon of vanilla paste or extract 1 chiffon bakeing pan Melt butter and cream cheese in a saucepan and add the vanilla paste or extract. Divide eggs. Put egg whites in a food blender bowl and egg yolks in a separate bowl. Mix egg whites like a merang. High speed on food blender and add sugar every 30 seconds until all sugars has been used. The white fluffy merang mixture should stick to the blender bowl. Wait until butter and cream cheese has cooled and add the egg yolks. Add the flour to the butter and cream cheese mix. Pree heat oven to 150 degrees and place a deep backing pan of water in the oven big enough to fit the bake if tin in. Fold the merang mixture in to the yellow butter mixture this takes time and patients. Butter the chiffon baking tin and pour in the batter mix. And cook very slow reducing the oven temperature down to about 120 degrees after 30 min at 150 degrees. Then you should have a Japanese sponge cake. You can fill the center if you wish with cream and fruit but it’s not really required.
RECIPE SUBMITTED BY
Halcyon Eve
United States
