Japanese Sponge Cake

Japanese Sponge Cake


A light and airy sponge cake that is so good on it’s own.



8 serves

Prep time

10 minutes

Cooking time

25-25 minutes


  • 20 grams butter

  • 1 Tbsp milk

  • 90 grams cake flour

  • 3 eggs

  • 90 grams sugar

  • 1 tsp vanilla extract


  • Preheat oven to 180 C at least 20 minutes before. Line a 7″ cake pan with baking paper (bottom and sides). Put butter and milk in a small bowl and microwave until the butter melts.
    In another bowl, sift the cake flour 2 times. Set aside.
  • In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm and the sugar dissolves. Then set the bowl on the stand mixer, and whip the egg mixture until very thick. Add the vanilla and mix.
  • Add the sifted cake flour in 3 parts. Fold in the first one third of the flour by hand with a spatula (not the mixer). After the flour is incorporated , add the next part of flour and again fold in with the spatula. Repeat. Next , add the mixture of melted butter and milk and fold in with the spatula.
  • Put the batter in the prepared pan. Bake for 20-25 minutes. Cake is cooked when a skewer inserted into the middle comes out clean.
    Leave it to sit in pan for 15 minutes. Finally remove the cake from the pan.
    You can eat this as is or if you want to decorate with whipped cream and fresh fruits.

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