Japanese Sponge Cake Recipes

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JAPANESE STRAWBERRY SPONGE CAKE (STRAWBERRY SHORTCAKE)



Japanese Strawberry Sponge Cake (Strawberry Shortcake) image

Japanese sponge cakes in general have a lighter and softer texture than those I find in Australia, and possibly other Western countries. The texture is almost like my Cotton Cheesecake. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. (Watch the Video)

Provided by Yumiko

Categories     Dessert

Time 2h5m

Number Of Ingredients 10

125g/4.4oz all-purpose flour sifted 3 times
100g/3.5oz sugar ((note 1))
4 large eggs (, yolks and whites separated (note 2))
60g/2.1oz butter (, melted)
Butter and flour to coat inside the cake pan
18 strawberries ((mid-size, note 3))
400ml/0.8pt cream for whipping ((note 4))
10g/0.4oz sugar
40ml/1.4oz water
10g/0.4oz sugar

Steps:

  • Pre-heat oven to 180°C/356°F.
  • Coat the inside of an 18cm/7" cake tin (note 6) with butter, dust with flour, then shake off the excess flour.
  • Put the egg yolks in a bowl, add ⅔ of the sugar and beat the egg yolks until they become whitish and thick. Draw a ribbon with the whisk and if the ribbon disappears slowly (see the Video), it is ready.
  • In a separate bowl, beat the egg whites. When the small bubbles form and the volume of the egg white doubles, add the remaining sugar in 2-3 batches and beat further to make meringue.
  • When the meringue becomes firm and it can form a peak when you lift the whisk (see the step-by-step photo and video in the post), it is ready.
  • Put the flour through the sifter and add to the beaten egg yolk. Fold the batter with a spatula.
  • Transfer ⅓ of the meringue to the batter and mix with a whisk until the batter becomes smooth.
  • Add the remaining meringue to the batter in 2-3 batches and fold.
  • Pour the melted butter into the batter and fold several times. It's OK even if the butter is not completely mixed.
  • Pour the batter into the cake tin. Drop the tin onto the work bench to settle the batter in the tin.
  • Cook in the oven at 180°C/356°F for 25 minutes. Insert a thin bamboo skewer in the centre of the cake to see if the skewer comes out dry. If the skewer is a bit wet, cook further 5 minutes.
  • Take the tin out of the oven and drop the tin onto the workbench a couple of times to detach the cake from the tin. Remove the cake from the tin and place it on a rack, upside down (bottom side up). Let it cool completely.
  • If making syrup, put the Syrup ingredients in a small saucepan and bring it to a boil. When the sugar is dissolved, turn the heat off. Let it cool.
  • Whip the cream until soft peaks form. Wipe the strawberries with a wet kitchen paper, remove the stems and halve 10 strawberries.
  • Leave the sponge cake upside down as is and slice it horizontally in half (note 7), remove the top half and place it next to the bottom half of the cake, cut side up.
  • Using a brush, coat the cut surface of the two sponge cakes with the syrup gently.
  • Drop about 3 heaped tablespoons of the whipped cream on the bottom half of the sliced cake and spread it to cover the entire surface. Fill the surface with the halved strawberries, without a gap as much as possible.
  • Drop about 4 heaped tablespoons of the whipped cream on and spread it to cover the strawberries and the round edge.
  • Place the top half of the cake on it, syrup side down. Gently press down, making sure the top and bottom cakes are aligned. Fill the gap around the strawberry filling on the side with whipped cream.
  • (Optional) thinly coat the top and the side of the cake with whipped cream. It is OK not to completely cover the sponge. Leave the cake in the fridge for 10 minutes (note 8).
  • Using a cake spatula or a long flat spatula, fully cover the top and the side of the cake with the remaining whipped cream, leaving some (about minimum of 4-5 tablespoons) for piping.
  • Put the remaining cream in a piping bag with a round nozzle. Squeeze out the cream to make a mound of cream in 8 positions around the edge of the surface. Place a strawberry on each mound.

JAPANESE SPONGE CAKE RECIPE - (4.4/5)



Japanese Sponge Cake Recipe - (4.4/5) image

Provided by kayjayjohnson

Number Of Ingredients 8

5 large eggs
3/4 cup granulated sugar
1 cup flour
1 tablespoon of orange zest
1/4 cup whole milk
1/4 cup orange juice
4 tablespoons honey
6 tablespoons oil (I used vegetable oil)

Steps:

  • Prepare a square 8 x 8" square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orange zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY



Fluffy Jiggly Japanese Cheesecake Recipe by Tasty image

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Provided by Alvin Zhou

Categories     Desserts

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
⅔ cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving

Steps:

  • Preheat the oven to 320°F (160°C).
  • In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
  • In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
  • Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  • In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
  • Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  • Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
  • Pour the batter into the pan and shake to release any large air bubbles.
  • Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
  • Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
  • Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  • Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
  • Enjoy!

Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams

CASTELLA - JAPANESE SPONGE CAKE



Castella - Japanese Sponge Cake image

This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening

Provided by Yujai

Categories     Dessert

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 10

1 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon green tea powder (optional-if using omit the lemon extract) or 1 tablespoon unsweetened cocoa powder (optional-if using omit the lemon extract)

Steps:

  • Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
  • Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
  • Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.

Nutrition Facts : Calories 1056.9, Fat 18, SaturatedFat 5.5, Cholesterol 740.2, Sodium 539.1, Carbohydrate 196.4, Fiber 1.2, Sugar 142.8, Protein 27.8

JAPANESE SPONGE CAKE



Japanese Sponge Cake image

From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.

Provided by Halcyon Eve

Categories     Dessert

Time 1h5m

Yield 1 7-inch cake, 6-8 serving(s)

Number Of Ingredients 10

3/4 cup all-purpose flour
2/3 cup sugar
1 tablespoon milk
3 eggs
1 1/2 tablespoons butter
1/4 teaspoon baking soda (optional, see comments above)
1 teaspoon vanilla (optional, see comments above)
1 1/2 cups heavy cream
4 tablespoons sugar (use sifted powdered sugar if not serving immediately)
various fruit (strawberries, peaches, cherries, etc)

Steps:

  • Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
  • Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
  • When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
  • Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
  • Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
  • Remove cake from pan and cool on wire rack.
  • When cake is cool, slice in half horizontally to make 2 layers.
  • In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
  • To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.

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