- Salt1/4 Teaspoon(s)
- Egg1 Piece(s)
- Egg Yolks5 Piece(s)
- Egg White5 Piece(s)
- Flour80 Gram(s)
- Sugar80 Gram(s)
- Milk80 Milliliter(s)
- Sunflower Oil50 Milliliter(s)
A simple and very mellow cake to garnish with jam, custard cream or butter cream. This recipe called Sponge Cake is one of the tastiest desserts in the Japanese cuisine its usually served for guests at parties and its very easy to make.
Prepare the flour
Warm the oil in the microwave or in a saucepan.
Pour warm oil into a salad bowl and add the sifted flour at one time. Mix well with Maryse.
Mixing Egg and Milk
Add milk, egg yolks and whole egg. Blend well.
Sponge Cake final steps
In another large salad bowl, begin to whisk the egg whites, adding salt and a little sugar. Add the sugar gradually and beat at the same time
Gently mix the two mixtures. Pour the final mixture into a jacketed mold and tap 4 or 5 times on the work surface to make any air bubbles rise.
Put the mold in a bain-Marie going to the oven at 170° for 1 hour.
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Enjoy your Sponge Cake.
At the end of the Fluffy Cake, the top must be golden brown once cooked, otherwise it may be under-cooked and "fall back". It may require several tests to have the right cooking time. Sprinkle the cake with icing sugar.