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Japanese Soft Sponge Cake

Japanese Soft Sponge Cake

Let's eat Japanese soft sponge cake even when you're abroad! Easy with only 4 ingredients.

Ingredients: 15cm square cake pan

Flour
35 to 50 g
Wheat starch
65 to 80 g
Eggs
3
Sugar
80 g
Decoration
Syrup
As needed (sugar + water, same amount)
Fresh cream
250 ml
Sugar
1 and 1/2 tablespoon
Fruits
As preferred

Steps

1. Combine the flour and wheat starch, and sift 3 times.
2. Mix in the eggs with the sugar. Warm the bowl over hot water as you whisk.
3. It should look like this.
4. Sift in the powder from step 1 to the bowl from step 3. Mix well.
5. Bake for 30 minutes in a 180℃ preheated oven.
6. For the syrup, I cooked down 2 tablespoons of sugar mixed into water of same amount.
7. Flatten the sponge and slice in half. Spread the syrup and sandwich with cream and fruits to decorate.

Story Behind this Recipe

I wanted to make Japanese sponge cake using glutenous foreign flour!
I thought the sponge using corn starch was slightly lighter, so here's my tryout.