Japanese · Dessert
High-Protein Japanese Fluffy Sponge Cake
A Japanese-style featherlight sponge rebuilt around whey protein isolate and whisked Greek yogurt instead of whipped cream, keeping the signature cottony crumb while pushing protein well past a standard cake without turning dense or eggy.
$1
20 minsPrep
34 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
335Calories
27.6gProtein
13.1gFat
25.6gCarbs
14.9gSugar
0.7gFiber
201mgSodium
206mgChol
3.1gSat Fat
253mgPotassium
152mgCalcium
1.7mgIron
0.9mcgVitamin B12
13.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Asahi Super Dry Beer
local
Matcha Latte
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C and line a 10cm/4 inch round cake tin with parchment.
2
Separate the eggs, placing 108g whole egg yolks mixture aside and combining all whites (from the 108g eggs plus the extra 60g egg white) in a clean, grease-free stand-mixer bowl.
3
Whisk the egg yolks with the vegetable oil, skim milk and vanilla extract until pale and smooth.
4
Sift the cake flour and whey protein isolate together directly into the yolk mixture and fold gently until just combined with no dry streaks.
5
Whisk the egg whites on medium speed until foamy, then add the sugar in two additions, whisking to stiff, glossy peaks.
6
Fold one third of the meringue into the yolk batter to loosen it, then gently fold in the remaining meringue in two more additions, keeping as much air as possible.
7
Pour the batter into the prepared tin, tap gently to release large bubbles, and bake for 32-35 minutes until well risen and springy to the touch.
8
Invert the cake in its tin onto a wire rack to cool completely upside down to prevent collapse, then release from the tin.
9
Slice the cooled sponge horizontally, spread the whisked Greek yogurt between the layers and over the top, then finish with the sliced strawberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/42 1/4 eggs, separated (108g)
- 1 7/81 7/8 egg whites (60g)
- 1.1 oz30g sifted with flour whey protein isolate
- 0.9 oz25g sifted cake flour
- 0.8 oz22g sugar white
- 0.4 oz12g vegetable oil
- 1 oz28g skim milk
- 0.1 oz3g vanilla extract
- 2.1 oz60g whisked smooth, spread as topping greek yogurt
- 1.6 oz46g sliced strawberry
