Weekly Wrap-Up: July 10th -16th

Hello, everyone! As I mentioned in my previous post, I’m going to be doing Weekly Wrap-Ups starting this week. I figured it would make much more sense than doing #WeekendReads.

Continue reading “Weekly Wrap-Up: July 10th -16th”
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#Tidbits about Japan: Sponge Cake

Hello, everyone!
In my last post, I talked about my obsession with baking sponge cake when I was in high school.
I knew from watching an awful a lot of FoodTube by Jamie Oliver that our sponge cake is pretty different from yours.
Inspired by a chat that I had with Stephanie, I’ve decided to make a post on our sponge cake and show you how it’s done! Hurray spontaneity!
Anyways, here we go!

 

Japanese Style Sponge Cake

For ingredients and instructions, I found a very authentic Japanese sponge cake here. (Link to Japanese Cooking 101.com)

To see how it’s actually done, check out the video down below created by the same author.

I think you’ll find both the ingredients and the process are quite different from yours.
Our sponge cake doesn’t call as much butter (fat) as yours, so it is very important to line the cake pan with parchment paper to prevent the cake from sticking to the pan.

My Personal Tips

If you don’t have enough time to shift the flour twice as shown in the video, you can put the flour in a bowl and whisk it really REALLY well instead. As you can see in the video, the point of shifting is not to have any lumps in the batter AND to incorporate air in the flour, so whisking thoroughly in a bowl will definitely work.

You don’t have a stand mixer? No worries! You could always use a hand mixer or even with a whisk and your bare strength.  It might take a while and is actually pretty strenuous if you do it by hand, but I used to do it by hand when I was in high school lol

I personally recommend you turn the bowl clockwise with your left hand (or your right hand if you’re left-handed) when folding the flour. It makes it easier to evenly distribute and incorporate the flour.

What makes our sponge cake so light and fluffy is the air incorporated during the whipping process. So, you need to be really careful when folding the flour so as not to burst and ruin the air bubbles in the batter.

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So, there you have it; this is the recipe for our sponge cake!
I think it’s quite different from the one you’re familar with. Let me know how it’s different and what you think!

Thank you, Stephanie for the inspiration. It’s been so much fun to do this post 🙂
I hope you enjoyed reading this and I’ll see you next week. (This one is totally on a whim.. But I thought I had to do this!!!)

Noriko

Small roses 3

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