How to Make Japanese Cotton Sponge Cake
published by Agnes Chin on Sep 20, 2009
Japanese cotton sponge cake is very much different in texture than the normal sponge cake. You need to taste it to tell the difference.
If you are like me trying to bake the kind of sponge cake that is smooth, moist, bouncy and rich enough to eat on it own, then Japanese cotton sponge cake is what you are looking for.
This is the first time I baked Japanese cotton sponge cake, not only I was very satisfied with it, I received good comments too.
Here is the recipe which I would like to share with you :
Ingredient A
-
60 gm melted butter
-
80gm flour
- 80ml full cream milk / UHT milk
- 6 egg yolks + 1 egg (depending on the size of the egg, 5 egg yolks will be sufficient with bigger size eggs).
Ingredient B
- 6 egg white (or 5 bigger size eggs)
- 90gm sugar
- a pinch of salt
Method of preparation
- Preheat oven to 170C
- Beat 6 egg yolks and 1 egg until creamy, approximately 5 minutes.
- Add in flour and alternate it with milk.
- Add in melted butter and mix well. Set aside the egg yolks batter.
- In a clean mixing bowl, whip egg whites with sugar and salt until soft peak.
- Fold the egg white mixture into egg yolks batter gently till well combined. You may use hand to do the mixing.
- Pour the mixture into a slightly greased and line baking pan (I used the 8″ square pan).
- Bake for 35 minutes or until the skewer comes out clean. Do not reduce the heat during baking as this will cause the cake to collapse prematurely.
- When the cake is out from the oven, let it sits for 2 minutes before unmoulding it. The cake tends to collapse a little during the sitting time.
The cake just out from the oven
It has collapsed a little after 2 minutes.
Try this recipe and leave me comments on the outcome. Happy baking!
# 1 by Eliza Bates
February 19th, 2010 at 9:09 am #
ok, Mine turned out like a really thick omlette. what have i done wrong. i know i didn’t undercook or overcook it because i have been baking for 30 years
# 2 by Elle
February 27th, 2010 at 9:10 am #
It doesnt matter how long you’ve been baing for, it’s still possible to make mistakes.¬¬
I, on the other hand found this very useful, so thank you.
# 3 by Mimi
May 3rd, 2010 at 10:50 am #
looks like corn bread >.<
# 4 by Dawn & Abby
October 21st, 2010 at 8:35 pm #
OK My daughter and I have just tryed your recipe. She needed a japanese food to share with her world culture class at school. We had to do a little guess work to convert from gm to oz. but I think it worked out ok. It looks great and smells even better. Hope the class loves it.
# 5 by April Tan
December 11th, 2010 at 9:31 am #
When I double the recipe…n bake as u mention…three quartter of my cake was nicely bake…but the below part look n feel heavy n little moist….why…do we need to grease the tin n put paper before I bake…could this be the cause of my cake
# 6 by Mohan
December 13th, 2010 at 6:30 pm #
You did not add any baking soda or baking powder for it to become spongy ? You may have missed in the receipe. Kindly update.
# 7 by ChefCakes
February 17th, 2011 at 6:07 pm #
Sponge cakes don’t use baking soda or powder, thats why they’re also known as egg foam cakes. Whipping up the egg whites is what makes it “spongy”
# 8 by ChefCakes
February 17th, 2011 at 6:16 pm #
Also greasing the pan and putting parchment paper on the bottom is so the cake comes out of the pan with ease, it doesn’t affect the texture or taste of the cake.
# 9 by tien tran
February 19th, 2012 at 12:30 am #
what is full cream milk? is that like creamo or something like that
# 10 by Yue Yin
May 20th, 2012 at 1:08 pm #
Hi,
I made this cake twice and didn\’t succeed at all. The filling is hard like egg tart. The second time when I made it, I left the mixed batter 45 mins at room temperature before putting in the oven. Do we suppose to use electric mixer to whip the egg yolk and egg white? I use quite a thick round pan and takes 55mins to make it completely cooked.
Can someone point out what went wrong please? Thank you!