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Japanese Sponge Cake (Fluffy Cake)

Discover how to easily make a fluffy cake (Japanese sponge cake) without making any mistakes thanks to my step-by-step recipe. You won't be able to fail!

Vegetarian Dessert Public
Course: Dessert
Preparation time: 15 minutes
Cooking time: 120 minutes
Cost per serving: 0,26 €
Energy: 230 kcal / serving
Nutritional score:

Instructions

  • 1.   Preheat your oven to 150°C (300°F) and grease your mold.
  • 2.   Warm up the oil in the microwave or in a saucepan. Be careful, you just want to warm it up, not turn it into boiling frying oil (I once forgot it on the stove and had the scare of my life...).
  • 3.   Pour the warm oil into a bowl and add the sifted flour all at once. Mix well using a spatula.
  • 4.   Add the milk. Mix well using a spatula.
  • 5.   Add only the egg yolks (the egg whites go into a large bowl next to it). Mix well using a spatula.
  • 6.   In another large bowl, start beating the egg whites until they start to foam.
  • 7.   When the egg whites start to foam, add the salt and half of the sugar and continue whisking. Then gradually add the remaining sugar to "tighten" the egg whites and transform them into French meringue. Your meringue is ready when it forms a "bird's beak".
  • 8.   Incorporate a little bit of your meringue into your oil/flour/milk/egg yolk mixture. Mix well using a spatula.
  • 9.   Pour your oil/flour/milk/egg yolk mixture into the rest of your meringue. Mix well using a spatula.
  • 10.   Pour your batter into your greased mold and tap it 4 or 5 times on your work surface to remove any air bubbles.
  • 11.   Place your mold in a water bath that can go in the oven, either by putting hot water in a baking sheet or by putting hot water in a larger mold than your cake mold. The goal is for your cake mold to "float".
  • 12.   At the end of the cooking time for the Fluffy Cake, the top should be nicely golden, otherwise it may be undercooked and "collapse". It may take several tests to find the right cooking time.
  • 13.   Once cooked, immediately flip the Fluffy Cake onto a plate lined with parchment paper.
  • 14.   Remove the greased paper from around and underneath the Fluffy Cake.
  • 15.   Flip it again (so put it back in the right position) onto a cooling rack.
  • 16.   Place the rack in the turned-off oven (which should still be warm) for 15 minutes to dry out the sides and prevent them from collapsing.

Notes & Suggestions

  • https://www.mycake.fr/fluffy-cake/
    recipe for a 20cm (8-inch) mold.

Ingredients for servings

  • 75 g of oil
  • 120 g of wheat flour
  • 120 g of milk
  • 180 g of egg yolk
  • 270 g of egg white
  • 120 g of powdered sugar
  • 3 g of salt

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    230 kcal
    11 %
  • Fat
    12,66 g
    18 %
  • of which saturated
    2,68 g
    13 %
  • Carbohydrates
    21,09 g
    8 %
  • of which sugar
    13,01 g
    14 %
  • Protein
    7,76 g
    16 %
  • Fibers
    0,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.