Japanese Soft Sponge Cake
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*
Japanese Soft Sponge Cake
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*
Cooking Instructions
- 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.
Cooksnaps
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