japanese strawberry shortcake 2

Used a different sponge cake recipe this time from Notecook. The sponge is lighter, moist and fluffy but still not quite the same.


Japanese sponge cake (adapted from Notecook)

60 gm melted butter
80gm flour
80ml full cream milk / UHT milk
6 egg yolks + 1 egg (depending on the size of the egg, 5 egg yolks will be sufficient with bigger size eggs).
1 tsp vanilla essence
6 egg whites (or 5 bigger size eggs)
90gm sugar
a pinch of salt

1. Preheat oven to 170C 160C
2. Beat 6 egg yolks and 1 egg until creamy, approximately 5 minutes.
3. Add in flour and alternate it with milk.
4. Add in melted butter & vanilla essence and mix well. Set aside the egg yolks batter.
5. In a clean mixing bowl, whip egg whites with sugar and salt until soft peak.
6. Fold the egg white mixture into egg yolks batter gently till well combined.
7. Pour the mixture into a slightly greased and line baking pan (I used the 8″ square pan).
8. Bake for 35 minutes or until the skewer comes out clean. Do not reduce the heat during baking as this will cause the cake to collapse prematurely.
9. Leave in oven for 20mins for cooling with door ajar
10. When the cake is out from the oven, let it sits for 2 minutes before unmolding it. The cake tends to collapse a little during the sitting time.