I was making my own decorated roll cake recipe, so I wanted to make my own sponge cake for use in roll cakes and regular cakes. It's not as tall as sponge cakes with butter in them, but it's fluffy.When mixing in the flour, over-mixing will cause bubbles to form in the cake, preventing it from fully expanding, but if you under-mix, the cake will become crumbly. Try stirring about the number of times suggested here. After making it a few times, you can find the balance you like the best. Recipe by Rearea cheese

I wanted to make a milk flavored steamed sponge cake and so when I tried doing so, they turned out to become like cute blooming flowers. I submitted this recipe since I loved the gentle milky flavor.It's also fun to make variations by adding raisins, sweet potatoes, and sweetened azuki beans. If you're not eating them right away, let them cool a little and preserve by wrapping with plastic wrap to prevent the surface from drying out. Recipe by Komomomomo

This is an easy cake that is a snack for my child and me.It may be a little different from a chiffon cake... but it is delicious, my child loves it, and it is very simple to make it, so it's a great recipe.It has a gentle fragrance of eggs and my child, who does not like regular sponge cakes loves this cake and says it tastes like castella (Japanese sponge cake).If you use an electric mixer, you can make this cake in about 30-40 minutes from preparation to finish.It's just so easy.Feel at ease making it.The cake will be a bit springy, but if you are having it for a snack, bread flour is good enough. The texture will be similar to castella, Japanese sponge cake. You do not even need to sift it. If you are using cake flour, sift before using it. Recipe by tama-ma

I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.I added in cocoa to cover up the taste of the baking powder. If you're making a decorated one, though, with other ingredients topped on it, you could also try preparing it without the cocoa.When you add the vinegar at Step 5, the batter will begin to expand quite quickly so please mix it in and get the batter in the oven as quickly as possible. Recipe by sanapon

Main thing in bakery, as well as in this receipe is the SUGAR BATTER METHOD or FLOUR BATTER METHOD. Sugar batter method is the one in which we firstly mix together the sugar & fat i.e butter or any other fat medium and flour batter method is vice versa.

This is a variation of.You do not need to be precise about the amount of the hot water poured in the baking tray. If you pour too much water, it is hard to get the tray out when the cake is done baking. The amount should be just right if all the water evaporates by the time the cake has finished baking. If your oven has a multiple racks, insert a tray full of water into the bottom shelf and the cake on 1 layer above the water tray to let steam. Recipe by uronkouron

I don't like sponge cakes with butter because I feel that it hardens the next day.I thought that it would taste better with just the basic ingredients, so I made it with minimal ingredients.Be careful not to cook the egg when you are using the double boiler. Keep stirring!The most important thing is to beat well and fold lightly!The cake will turn out dry if you do not mix enough, but it will turn out rubbery if you mix too much. Go for light and fluffy!The baking time will vary on the oven used. Recipe by Hamumaki.(18 cm round cake pan)

Enjoy this tea time cake or u can decorate it with buttercream or whipped cream

I wanted make a delicious sponge cake for children with an egg allergy. Recipe by Mrs.ganji-

I am always fond of a light fluffy cake, just like this cotton sponge cake. Although it is made with sweetened condensed milk, it is not overly sweetened.

While at technical college, I came up with this recipe and reworked it for home use.Please be sure to mix the egg while warming it. If you do not, the egg will harden.Also, be careful not to over-stir the batter after adding the butter and milk. Take care not to crush the air bubbles you worked so hard to whisk in when mixing in the other ingredients. Recipe by Naginagi