Sponge Cake Recipe

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This might indicate that a large portion of Japanese cuisine consists of delicacies whose components and recipes are genuinely brought in from other civilizations, but which have been tried and put together by the Japanese themselves.

There is no such thing as an in-between in a traditional Japanese recipe. A Japanese dish may have a fantastic flavor. And it will have when you are vulnerable to the fact that you are going to be consuming raw food! Regardless matter how unpleasant the situation is, there may be reasons why the traditional Japanese recipe is considered as the finest.

In Japan, there are two types of sweets: Japanese-style (Wagashi) and Western-style (Yogashi). Modern Western-style cakes and pastries are largely and nearly solely inspired by French sweets, despite the fact that we label it “Western.” Cake and bake shops may be found in every corner of Japan’s cities, providing a wide variety of cakes by the slice or in individual portions. In Japan, cakes play an important role in everyday life. We eat cakes at each occasion that calls for a celebration, from birthdays to Christmas to just visiting family and friends.

This recipe, like génoise sponge cakes in France, does not use leavening agents like baking powder. Because of the well-beaten eggs, the batter rises in the oven. Sponge cakes are drier than other cakes that may be eaten on their own, such as chiffon cakes. Sponge cakes, on the other hand, are meant to be built with syrup and cream and may absorb moisture from the other ingredients.

How To Make Sponge Cake Recipe


  • 20 g butter
  • 1 Tbsp milk
  • 90 g cake flour
  • 3 eggs
  • 90 g sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
  2. In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla and mix.
  3. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
  4. Put the batter in the prepared pan. Bake for 20-25 minutes.
  5. Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

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