Japanese Sponge Cake

I came across this Japanese Sponge Cake a few days back. I tried it and was happy with the result. But This Japanese Sponge Cake takes a long time to bake. It took me 90 mins to bake this cake. Since it takes a lot of time to bake we use a hot water bath so that the bottom does not burn and also the cake bakes evenly.

We are not using any rising agents here. So the success of the cake depends on the how well you beat the egg whites. If you overbeat the egg whites the cake won’t rise. and if you under beat then the cake will sink. Be gentle while folding the whites into the cake. Use a spatula to do this. Never use an electric beater for folding egg whites into the batter. Also, do not over mix your cake batter as this will result in a dense cake.

I made this cake without oven But if you want to bake in an Electric oven then bake at 150 degrees for 90 mins. Normally we use room temperature eggs but for this recipe, we need to use cold eggs. Do not grease the sides of the cake pan. Use a clean bowl to whip the egg whites. There should not be any traces of yolk in it else it won’t whip.

 

5 from 1 reviews
Japanese Sponge Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 7-inch cake
Ingredients
  • Egg yolk 4 large
  • Sugar 3 Tbsp
  • Salt ¼ Tsp
  • Milk 3 Tbsp
  • Oil 3 Tbsp
  • Vanilla Essence 2 Tsp
  • Cake flour ¾ cup - 1 Tbsp or 11 tbsp
  • Egg white 4 large
  • Powdered sugar ¼ cup
  • Lemon juice 1 Tsp
Instructions
  1. Line the bottom of a 7-inch Cake tin with parchment paper.
  2. Sift the cake flour 3 to 4 times and keep aside.
  3. Take a wide mouth aluminium vessel.
  4. Add a layer of salt.
  5. Place a small plate. Preheat it on a low flame for 10 mins.
  6. In a bowl, Add in egg yolks, milk, sugar, salt, oil, Vanilla and mix well.
  7. Add the Sifted cake flour in three additions and fold well.
  8. In a separate clean bowl, whisk egg whites until foamy.
  9. Add lemon juice and sugar a little bit at a time and whip until it reaches stiff peak stage.
  10. Add ⅓ of the whites into the yolk mixture and mix well.
  11. Add this to the remaining Whites and fold gently. Do not over mix, otherwise, the foam will deflate and the cake won’t rise.
  12. Pour the mixture into the prepared tin. tap it 2-3 times to remove any big air bubbles.
  13. Place an 8 inches or 9 inches cake tin inside the vessel.Pour in hot water.
  14. Place the cake pan inside.
  15. Cover it with a lid and Bake for 90 minutes on low flame or until a skewer inserted comes out clean. Leave it inside for another 5 mins. Tap the pan on the Counter a few times to prevent the cake from shrinking.
  16. Transfer the cake to a wire rack to cool down.

 

Stepwise Pictures Of Japanese Sponge Cake:

Line the bottom of a 7-inch Cake tin with parchment paper.

img 20180403 wa0009205585420 e1522924889182 - Japanese Sponge Cake

 

Sift the cake flour 3 to 4 times and keep aside.

img 20180204 wa0017103421336 e1522924520956 - Japanese Sponge Cake

 

Take a wide mouth aluminium vessel.

img 20180205 wa00331138022905 - Japanese Sponge Cake

 

Add a layer of salt.

img 20180205 wa0036970280539 - Japanese Sponge Cake

 

Place a small plate. Preheat it on a low flame for 10 mins.

img 20180205 wa00351575079990 - Japanese Sponge Cake

 

img 20180205 wa0004200603068 e1517897808145 - Japanese Sponge Cake

 

In a bowl, Add in egg yolks.

img 20180403 wa00251345909059 e1522923583553 - Japanese Sponge Cake

 

Add Milk,

img 20180403 wa00141595096956 e1522923737596 - Japanese Sponge Cake

 

Sugar and salt,

img 20180403 wa0010687833295 e1522923828993 - Japanese Sponge Cake

 

In goes Oil and Vanilla Essence and mix well.

img 20180403 wa00121917896048 e1522924007698 - Japanese Sponge Cake

 

 

img 20180405 wa0010477074067 e1523072177803 - Japanese Sponge Cake

 

Add the Sifted cake flour in three additions and fold well.

img 20180403 wa00131443199312 e1522924761745 - Japanese Sponge Cake

 

 

img 20180405 wa0008379565103 e1523073022263 - Japanese Sponge Cake

 

 

img 20180405 wa00131791620714 e1523073078232 - Japanese Sponge Cake

 

In a separate clean bowl, whisk egg whites until foamy.

img 20180405 wa0015427587524 e1523072298264 - Japanese Sponge Cake

 

Add lemon juice and sugar a little bit at a time and whip until it reaches stiff peak stage.

img 20180403 wa00191663909889 e1523072363206 - Japanese Sponge Cake

 

 

img 20180405 wa00122004945502 e1523072427359 - Japanese Sponge Cake

 

Add 1/3 of the whites into the yolk mixture and mix well.

img 20180405 wa001441586514 e1523072540741 - Japanese Sponge Cake

 

 

img 20180403 wa00071592952211 e1522924659761 - Japanese Sponge Cake

 

Now, add this to the remaining Whites and fold gently. Do not over mix, otherwise, the foam will deflate and the cake won’t rise.

img 20180405 wa00111881542311 e1523072703545 - Japanese Sponge Cake

 

Pour the mixture into the prepared tin. tap it 2-3 times to remove any big air bubbles.

img 20180403 wa00181932845269 e1523072816465 - Japanese Sponge Cake

 

Place an 8 inches or 9 inches cake tin inside the vessel.Pour in hot water.

img 20180405 wa00091579223283 - Japanese Sponge Cake

 

Place the cake pan inside.

img 20180403 wa00181932845269 e1522924422177 - Japanese Sponge Cake

 

Cover it with a lid and Bake for 90 minutes on low flame or until a skewer inserted comes out clean.

img 20180403 wa0029637950517 e1522924347582 - Japanese Sponge Cake

 

Leave it inside for another 5 mins. Tap the pan on the Counter a few times to prevent the cake from shrinking. Transfer the cake to a wire rack to cool down.

img 20180403 wa00151462558345 e1522924259505 - Japanese Sponge Cake

 

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