I tried making Japanese Sponge Cake, but mine didn't come out anywhere as nice as the one from My Kitchen Snippets. Don't think it came out as tasty either, perhaps because I didn't add in the orange zest. Also, didn't come out very spongy. It actually came out pretty dense. Maybe this is why I need an electric mixer in life. Oh well. Hopefully people like it for what it is. It came out edible at least. Don't think I will be holding on to this recipe. Also, I guess there was an air pocket in my batter so there was a hug puff in the middle of the cake. Hahah. Looks pretty funny huh?
Japanese Sponge Cake
Ingredients :
5 large eggs
180 grams granulated sugar (little over 3/4 cup)
200 grams flour (little more than 2 cups)
1 tbsp of orange zest
50 ml whole milk
50 ml orange juice
4 tablespoons honey
6 tablespoons oil (I used vegetable oil)
1. Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.
2. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
3. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.
5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.
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