Japanese Sponge Cake

Here’s a recipe for a Japanese Sponge Cake:

Ingredients:

  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1/4 cup cake flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon water

Instructions:

  1. Prepare Baking Pan:
    • Preheat oven to 325°F (160°C).
    • Grease and flour a 9-inch round cake pan.
  2. Beat Egg Yolks and Sugar:
    • In a large bowl, beat the egg yolks and sugar together until light and fluffy.
  3. Combine Flours and Baking Powder:
    • In a separate bowl, whisk together the cake flour, all-purpose flour, and baking powder.
  4. Fold Dry Ingredients into Yolks:
    • Gradually add the dry ingredients to the egg yolk mixture, folding gently until just combined.
  5. Beat Egg Whites:
    • In a clean, dry bowl, beat the egg whites until stiff peaks form.
  6. Fold Egg Whites into Batter:
    • Gently fold the egg whites into the batter until just combined.
  7. Bake:
    • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool:
    • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Serve:
    • Dust with powdered sugar or drizzle with glaze if desired.

Enjoy your light and airy Japanese Sponge Cake! 🍰