Today we are preparing a Japanese sponge cake recipe with photos step by step. It is used as an independent dessert or as a preparation for cakes (merendinos). In Japan it is used everywhere, in street cafes, pastry shops and supermarkets. The composition is simple, prepared from available products.
Japanese sponge cake for 4 servings
Ingredients:
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Egg – 2 pcs
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Granulated sugar – 70 gr
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Natural honey – 1 tbsp
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Water – 2 tablespoons
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Flour – 70 gr
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Vegetable oil – 1 tsp
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Salt to taste
Cooking steps
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Grind sugar in a coffee grinder into powder
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Separate the yolks and whites. Add powder to the protein mixture in portions and beat for 3 minutes.
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Separately salt the yolks, mix lightly with a whisk
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Gently mix the resulting yolk mass with the whites, beating evenly for 60 seconds.
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Add flour, beat for another minute
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Mix honey with hot water. Carefully place all the dough into the sweet mixture. Mix with a mixer for 1 minute
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Before placing on a baking sheet, strain the dough. Can be poured directly into greased baking pans
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Oven time up to 12 minutes, temperature 180 degrees. Take it out and let it cool. Then cut into portions, sprinkle with powder
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