Thanks! serving: 146g calories: 346kcal fat: 22g (34%) saturated fat: 13g (65%) trans fat: 0.7g polyunsaturated fat: 1.4g monounsaturated fat: 6g cholesterol: 152mg (51%) sodium: 95mg (4%) potassium: 151mg (4%) carbohydrates: 31g (10%) dietary fibre: 1.2g (5%) sugar: 18g protein: 6.2g vitamin a: 18% vitamin c: 40% calcium: 3.8% iron: 7.6%. I think this is the best cake I’ve ever baked (although I don’t really bake much). A properly measured cup of all purpose flour weighs 4.25 oz (120 g). Since mine was bigger than the one you used my cake was a bit flat but I was still able to separate it into two. The cookbook used 125g of sugar but I felt it was too sweet, probably because I don’t have a sweet tooth. Hi! “1 cup AP flour – 2 Tbsp. I have convection oven, but for the blog I always use regular baking (no fan), so everyone is on the same page. Japanese sponge cakes have in general lighter and softer texture than those I get in Australia, and possibly other Western countries. Your cake will be slightly taller but should be okay! Is that how you meant to describe? Mariah, I was born and raised in Japan and migrated to Australia with my family in 1981. Hi Yenn! This will keep the sponge cake stay moist. I’m sorry you’re struggling. If you find good substitutes for whipping cream, please share with us! This recipe is “slightly” harder so read carefully and prepare all the ingredients taken out and measured first. Hope this helps! Would it be ok to use either or do you suggest I buy an 8″?? Hi, very detailed explanation & I’ll try it soon. Thanks Nami for the reply! I apologize for my late response. 104F (40C) is like a bit warmer than human body temperature. The only thing that went wrong was due to my serious lack of cake cutting skills. . We were all amazed at how light, fluffy, and just the right sweetness the cake was. What a gorgeous cake!! If you whipped a little longer, they will hold up a little more. If it works for me will post a pic!! But the sponge cake is very firm, not fluffy at all. The greased side? I added the 3 eggs with the shell and they began to get crushed and they added a sharp crunchy texture to my cake. do you agree with this? If all of this doesn’t make it better, it could be the flour itself. I’m glad my recipe wasn’t too long for you. . Hi Angela! I listed some points here so please check: I made the cake exactly as specified in your recipe… and actually the texture of the cake is MUCH better today than it was yesterday!! . I’m so so happy to hear your cake came out well! , Thank you for your kind feedback. Can you please advise where I have gone wrong? Hi Velynn! Hi Eileen! Is there any tips to add flour into the egg mixture in ribbon stage? One more question….Can I double the recipe? Hi Asl! Thank you for this very detailed recipe. Hmm it’s a bit hard without thermometer for this method. Hi Jerine! 2) Is it okay to use dark rum for the liquor? Use of this website is subject to mandatory arbitration and other terms and conditions, select. I’m excited to make this. Then the whip cream couldn’t hold its shape & turn a little runny. Hi Essie! . I’m so glad to hear yours came out perfectly! So I recommend not changing the working recipe, or if you need to change, you may need to adjust slowly and not drastically. Place another wire rack on top and flip it back. I wanted to make it a 3 layer matcha sponge cake that is still light and airy. Here’s how. Insert a thin bamboo skewer in the centre of the cake to see if the skewer comes out dry. Any tips on trouble shooting a hard sponge cake? Preheat oven to 350 ºF (180 ºC). I’m glad to hear your cake came out well and you and your family enjoyed it! I want to make this cake for his birthday on Saturday, however I have a crowd of 20 people to feed! If you prefer it sweeter, increase the quantity of sugar up to 125g / 4.4oz. HI Angie! Coat the side and the top of the cake with cream, then decorate the outer edge of the round surface using a piping tip. The most popular sponge cake in Japan is by far the Strawberry Sponge Cake, aka Strawberry Shortcake. The picture looks like the white is also with the egg with you combine the sugar? My two fingers plus a bit extra is about 1.25 inches. I hope next one will come out nicely! I fixed that sentence to avoid the confusion. Under mixing is not good but you can’t over mix either. I’ll definitely look into it! it tasted divine! Thank you! I tried my best to explain carefully and it’s important that you read it through before following the recipe (so it’s not chaotic). Keep the beautiful, same-sized strawberries for the decoration. Hi Gina, not alternating. It’s just sponge cake, strawberries, and whipped cream. So excited for this recipe! For the strawberries that we use for topping, cut in half. I know how hard it is to have one sentence of explanation when a beginner baker try to bake. This really helps new and experienced bakers alike! I am going to try the fourth time and this time I am going to use cake flour. 6. Have a great trip”. You must above all take care of yourself first. My kids want to move to Japan so they can eat Japanese food everyday. . (FYI I made an adjustment of lowering the temp to 250 degrees F and baking for 50-60 minutes from what I can tell. Hope this helps a bit…. If you can translate this (use google chrome), read the difference. I followed as closely as I could and used 160c convection oven. If the whipped cream is not enough, whip more and add onto the cake. We spent days testing and made so many cakes, and we decided this is by far the best one. The first part “the cake is so fluffy and it fell into bits”. If one were to add lemon zest, when/how would they do it? Aww, I’m really happy to hear that. Hi Denus! >.< Anyways, 2nd attempt at the cake, it’s now cooling nicely on the wire rack. . Sorry! It’s always better to preheat longer, preferably 15-20 mins longer. But many households still eat Strawberry Shortcakes, aka Christmas cakes as a custom. Hi El, You may add to the syrup! 7. Hi Linda! How do I make this into a sheetpan cakes? Place the strawberries on top of the cake. Hi. Can you kindly advise? I’m sorry I can’t be helpful. AWESOME! I baked the cake but it was a little dry and not as spongy. Hi Nami, thank you for the thorough recipe. Do you think I should have whisked it for longer or maybe the temperature of the eggs was off? This is my boyfriends favorite cake so I plan to make this for his birthday , Hi Grace! From your description, it looks like the sugar crystallized? Hi Yuan! I bought a thermometer but I still get to stage 6. Should the cake be refrigerated prior to adding the cream/decoration? “Grease one side of the parchment paper […] Then fit the parchment paper in the cake pan.” But which side of the parchment paper should face upwards? I’m very excited to try this recipe, thank you for putting it together! I’d say it’s really good to know, especially if you’re making it for the first time… but the worst case you have to rely on your best judgment. I’m so happy you enjoy my recipes! I probably should also bake them for a shorter time, Hi Ai! . 2. There are no rules for decorating the sponge cake. Required fields are marked *. You do not need to put back on the stand mixer. Spread the whipped cream evenly. You don’t want to over-bake this spongecake. I’ll definitely be making this every summer now!! When you lift the whisk, the cream should form a soft peak. The sugar and cake flour should be equal as well, and the ratio for eggs is no longer the same.