Japanese sponge cake
Description
The steamed Japanese sponge cake turns out extraordinarily tasty, tender and airy. But it is denser than a regular one. This is due to the presence of milk and butter in the batter, as well as the way the sponge is baked. Its main peculiarity is also that the sponge is moist and does not require any soaking. Try it, it’s really delicious. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making Japanese steamed sponge cake.
- 2
Step 2
Sift the flour into a bowl.
- 3
Step 3
Pour the milk into a pot and add the butter.
- 4
Step 4
Place the pot on the stove and heat the milk until the butter is completely melted.
- 5
Step 5
Pour the hot milk with butter into the bowl with flour.
- 6
Step 6
Mix the flour with milk and butter using a whisk or a mixer.
- 7
Step 7
Separate the yolks from the whites and add them to a bowl.
- 8
Step 8
Mix well with a mixer until a uniform consistency.
- 9
Step 9
Put the egg whites in another bowl.
- 10
Step 10
Beat the egg whites until soft peaks form. Then gradually add sugar and vanilla sugar, continuing to beat the whites until they become a dense and thick mass.
- 11
Step 11
Add the mixture of flour, yolks, milk, and butter to the egg whites in several stages.
- 12
Step 12
Mix the dough until smooth and homogeneous.
- 13
Step 13
Line the pan with parchment paper. Wrap the outside of the pan with foil in two to three layers. Place the dough in the pan. Set the pan on a baking sheet or in a larger pan and pour hot water into this pan. We'll bake the sponge cake using a water bath. The diameter of my pan is 20 centimeters.
- 14
Step 14
Bake the sponge cake in a water bath in the oven at 160‑170 °C for 60‑70 minutes.
- 15
Step 15
Remove the baked sponge cake from the pan, let it cool, and slice it. It can be served at the table.