Japanese Soft Sponge Cake

Name: Japanese Soft Sponge Cake
Yield: 4 servings
Cuisine: American
Ingredients: 35 to 50 grams Flour; 65 to 80 grams Wheat starch; 3 Eggs; 80 grams Sugar; 1 Syrup; 250 ml Fresh cream; 1 and 1/2 tablespoon Sugar; 1 as preferred Fruits

cookpad.japan @cookpad_jp

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.

Make sure to whisk the eggs and sugar well as it warms over hot water.
If you're using 50 g of flour, use 65 g of wheat starch. The resulting sponge will be different according to the amount of wheat starch, so adjust to your liking.
You can buy wheat starch at a Chinese supermarket. Comes in yellow bag, I think? For 15 cm [5.9 in] square cake pan. Recipe by Mon*chou-chou*

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

4 servings

35to 50 grams Flour
65to 80 grams Wheat starch
3Eggs
80 gramsSugar
Decoration
1Syrup
250 mlFresh cream
1and 1/2 tablespoon Sugar
1as preferred Fruits

Saved

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.