Authentic home cooking from Japan, with US measurements. 
♪Zawawa Zawawa Sugarcane Field Sponge Cake
A sponge cake made with brown sugar. It turned out to be an amazingly fluffy and moist sponge cake! Packed with minerals☆ Made with vegetable oil♪
The story behind this recipe
I tried making a sponge cake with brown sugar, and it turned out so moist and fluffy that I was surprised myself!!
♪Zawawa Zawawa Sugarcane Field Sponge Cake
A sponge cake made with brown sugar. It turned out to be an amazingly fluffy and moist sponge cake! Packed with minerals☆ Made with vegetable oil♪
The story behind this recipe
I tried making a sponge cake with brown sugar, and it turned out so moist and fluffy that I was surprised myself!!
Open in Cookpad AppSteps
- 1
Bring the eggs to room temperature. Line the cake pan with parchment paper. Preheat the oven to 320°F (160°C).
- 2
In a bowl, beat the eggs and brown sugar with a hand mixer until thick and creamy.
- 3
Once thick, beat on low speed for about 1 minute to refine the texture.
- 4
Sift in the cake flour and cornstarch, and mix with a rubber spatula. Once combined, add the milk, soy sauce, and vegetable oil, mixing each time.
- 5
Pour the batter into the pan. Place a cloth underneath and tap the pan to remove air bubbles.
- 6
Bake in the oven at 320°F (160°C) for about 30 minutes. It's done when a skewer comes out clean!
- 7
- 8
Tap the pan once on a cloth to give it a shock. Immediately cover with plastic wrap, invert, and place on a cake cooler to cool.
- 9
Slice after it has completely cooled. It's easier to handle and even more delicious the next day♪
- 10
Cooksnaps
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