Japanese Sponge Cake
Delight your taste buds with the delicate, airy perfection of Japanese Sponge Cake, a classic treat renowned for its soft, melt-in-your-mouth texture and subtle sweetness. This traditional recipe uses simple ingredients like eggs, honey, and cake flour, brought to life through precise techniques such as folding the batter to maintain its signature lightness. The addition of warmed honey and milk creates a uniquely moist crumb, while the gentle baking process at 160°C ensures a beautifully golden crust. Perfectly paired with a hot cup of tea, this cake becomes even more irresistible after an overnight chill in the fridge, which enhances its flavor and fluffy consistency. Whether you’re looking for a refined dessert or an elegant snack, this Japanese sponge cake is a timeless delight you'll want to make again and again.
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Recipe Information
Ingredients
- 4 large eggs
- 150 grams granulated sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 120 grams cake flour
- 1 teaspoon vegetable oil
Instructions
Preheat your oven to 160°C (320°F). Line an 8x8-inch square pan or loaf pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
In a small bowl, combine the honey and milk. Microwave for about 10 seconds or until the mixture is warm, then set aside.
Separate the egg whites and yolks into two medium-sized bowls.
Using a hand or stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until stiff peaks form.
Add the egg yolks, one at a time, into the meringue (whipped egg whites), and gently beat on low speed until combined.
Sift the cake flour over the mixture in two additions, folding gently with a spatula after each addition, ensuring the batter remains airy and light.
Add the warmed honey and milk mixture, along with the vegetable oil, to the batter. Continue folding gently until the batter is smooth and uniform.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely.
Once cooled, wrap the cake tightly in plastic wrap and refrigerate for at least 4 hours, or overnight. This helps the texture become moist and even.
Slice the cake into even portions and serve. Enjoy with a warm cup of tea!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 23.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 58 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
