Japanese · Dessert
Japanese Fluffy Sponge Cake
A Japanese-style chiffon-sponge hybrid, baked low and slow in a water bath for an impossibly light, cotton-soft crumb with a faint eggy sweetness and barely-there jiggle.
$1
20 minsPrep
38 minsCook
78 minsTotal
HardLevel
Nutrition per serving
281Calories
8.5gProtein
11.6gFat
34.7gCarbs
20.9gSugar
0.3gFiber
178mgSodium
202mgChol
2.2gSat Fat
101mgPotassium
40mgCalcium
1.7mgIron
0.5mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Prosecco
local
Genmaicha
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (320°F) and line the base of a 10cm round cake tin with parchment, leaving the sides ungreased for grip.
2
Separate the 108g egg into yolks and whites, keeping whites completely free of yolk.
3
In a bowl, whisk the vegetable oil (12g) and warmed whole milk (18g) together until emulsified, then whisk in the egg yolks and vanilla extract (3g) until smooth.
4
Sift the cake flour (35g) directly over the yolk mixture and fold gently with a whisk until just combined and lump-free.
5
In a clean bowl, whisk the egg whites with the salt (0.5g) until foamy, then gradually add the sugar (40g) in three additions, whisking to soft, 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 on the counter to pop large bubbles, and place the tin inside a larger roasting pan.
8
Pour hot water into the roasting pan to come about 2cm up the sides of the cake tin and bake in the water bath for 35-40 minutes until well risen and springy to the touch.
9
Remove from the water bath, drop the tin from a small height once to prevent collapse, then invert onto a wire rack and cool completely in the tin before unmoulding.
10
Slice into 2 pieces and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 108g108g Egg, separated, room temperature
- 40g40g Sugar White
- 35g35g Cake Flour, sifted
- 12g12g Vegetable Oil
- 18g18g Whole Milk, warmed slightly
- 3g3g Vanilla Extract
- 0.5g0.5g Salt
