Japanese · Dessert
Fluffy Sponge Cake
A Japanese-style fluffy sponge cake built the lighter way: whole egg plus extra whisked whites for height, skim milk and a touch of oil in place of butter, and a modest sugar hand, finished simply with yogurt and fresh strawberries instead of whipped cream frosting.
$1
20 minsPrep
34 minsCook
94 minsTotal
MediumLevel
Nutrition per serving
236Calories
9.2gProtein
8.1gFat
30.9gCarbs
14.1gSugar
0.9gFiber
80mgSodium
114mgChol
1.8gSat Fat
169mgPotassium
56mgCalcium
1.5mgIron
0.4mcgVitamin B12
17.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Prosecco
local
Sencha Green Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160C and line the base of a 10cm/4 inch round cake tin with parchment, leaving the sides ungreased for grip.
2
Separate the egg and add the extra egg white to the whites in a clean bowl; whisk the yolk with the vegetable oil, skim milk and vanilla extract in a separate bowl until smooth.
3
Sift the cake flour and cornstarch over the yolk mixture and fold gently until just combined and lump-free.
4
Whisk the egg whites on medium speed until foamy, then add the sugar in two additions, continuing to whisk to soft, glossy peaks.
5
Fold one-third of the whisked whites into the yolk batter to loosen it, then gently fold in the remaining whites in two more additions, keeping as much air as possible.
6
Pour the batter into the prepared tin, tap gently on the counter to release large bubbles, and bake for 32-35 minutes until well risen, springy to the touch and a skewer comes out clean.
7
Invert the tin onto a wire rack and leave the cake hanging upside down until fully cooled, about 40 minutes, to prevent collapse.
8
Run a knife around the edge, unmould the cooled sponge, and slice into two rounds or wedges.
9
Top each portion with whisked Greek yogurt and sliced strawberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/41 1/4 eggs, separated (60g)
- 7/87/8 egg whites (30g)
- 1.2 oz35g sifted cake flour
- 0.8 oz22g sugar white
- 0.6 oz18g skim milk
- 0.3 oz8g vegetable oil
- 0.1 oz2g vanilla extract
- 0.2 oz5g cornstarch
- 2.1 oz60g hulled and sliced strawberry
- 1.4 oz40g whisked until smooth greek yogurt
