Recipe of Homemade Moist and light sponge cake (Japanese style decoration cake)

Moist and light sponge cake (Japanese style decoration cake). This is Japanese style very moist and light sponge cake. It is great for a Victoria sponge but I decorate it in a Japanese style. One of my friends gave me a compliment that it was the best sponge cake which he has ever eaten.

Japanese sponge cake is very light and fluffy. It is a very important component for Japanese Western-style sweets. We have mainly two kinds of sweets in Japan: Japanese-style (Wagashi) and Western-style (Yogashi).

Hello everybody, it's me, Dave, welcome to my recipe site. Today, we're going to make a special dish, moist and light sponge cake (japanese style decoration cake). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Moist and light sponge cake (Japanese style decoration cake) is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look fantastic. Moist and light sponge cake (Japanese style decoration cake) is something that I have loved my whole life.

This is Japanese style very moist and light sponge cake. It is great for a Victoria sponge but I decorate it in a Japanese style. One of my friends gave me a compliment that it was the best sponge cake which he has ever eaten.

To get started with this recipe, we must prepare a few components. You can have moist and light sponge cake (japanese style decoration cake) using 7 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Moist and light sponge cake (Japanese style decoration cake):

1. {Get 3 of (4) eggs, separate white and yolks.
2. {Take 100-130 g of (133-175g) of Sugar (You can adjust sugar amount according to your taste.).
3. {Prepare 100 g (133 g) of plain flour (I think that you could use self-rising flour but we do not have it in Japan, so I have not tried to make it with it.).
4. {Prepare 50 ml (67 ml) of milk.
5. {Make ready 30 g (40 g) of butter (You could use margarine instead. But anyway, this recipe uses a very small amount of butter compared to most of the British recipes. So, I use butter always.).
6. {Make ready of Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.).
7. {Get of (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.).

Place a small dough of the bread into a loaf pan. Pour the sponge cake mix on the dough after it doubles in size. This sponge is so moist, fluffy, and light, you'll hardly feel any resistance when cutting into it with a knife. Cover the strawberries with more cream, then put the top part of the sponge cake on it.

Instructions to make Moist and light sponge cake (Japanese style decoration cake):

1. Preheat the oven to 170 degrees..
2. Put the milk and butter and vanilla beans in a microwave-safe cup and 600-watt microwave for 1 mins (1:10 mins) until butter melts. If you use vanilla pods, please put the vanilla beans here..
3. Take out the milk and butter mixture from the microwave oven and mix the liquid very well. And let it cool a little bit..
4. Line cake tin with baking parchment. If you spread oil, the parchment sticks easier. But it isn’t essential. If you do not have baking parchment, you could thinly spread butter and sprinkle flour..
5. Beat the 3 (4) egg-whites in a clean and dry bowl. Please use an electric hand mixer if you have one..
6. Add half amount of sugar and keep beating.
7. Add another half of sugar and keep beating until it becomes meringue with a peak.
8. Add 3 (4) egg yolks and beat well again until it become smooth like the photo below. If you use vanilla extract, put here..
9. Sift in the flour and mix lightly in using a large wooden spoon or a spatula and mix lightly. Please never knead it nor mix it too much. Mix like holding them..
10. Pour the milk and butter mixture on to the step 9 little by little. Please never pure all of the liquid all at once. That will make the sponge tough. Gently hold the mixture well..
11. Pour the batter into the cake tin (step 4). Try to pour the last bit of the batter not to the centre but the side as they are a bit heavier dough prevent from raising..
12. Drop the tin a least several times to get rid of air bubbles..
13. Bake it for 30-40 minutes until an inserted skewer comes out clean..
14. When taking out the cake, drop it again in order to avoid shrinking..
15. Take off the parchment. Put clean twisted dump cloth over and bottom of the sponge while cooling, in order not to get it dry. Once the sponge cake becomes cool down, now it is the time to decorate it!.
16. Then, slice the cake into two and just decorate it with whipped cream and fruits. The best result will be the following day as it will become moist from the cream..
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Coat the side and the top of the cake with cream, then decorate the outer edge of the round surface using a piping tip. Place the strawberries on top of the cake. There are no rules for decorating the sponge cake. Place your flour, sugar, baking powder, salt and gelatin into a bowl and whisk it to incorporate air and get rid of any lumps. Make a well in the centre of the flour mixture then pour in the oil, egg yolks and water in that order.

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