How to Make the Perfect Japanese Sponge Cake

Japanese sponge cake, or "kasutera," is a deliciously light and fluffy dessert that's a staple in Japanese baking. Known for its delicate texture, this cake can be enjoyed on its own or with various toppings. If you're looking to create the perfect Japanese sponge cake at home, follow this guide to ensure success.

Ingredients You Will Need

To make the perfect Japanese sponge cake, gather the following ingredients:

  • 4 large eggs
  • 100 grams (1/2 cup) granulated sugar
  • 100 grams (3/4 cup) cake flour
  • 30 milliliters (2 tablespoons) milk
  • 30 milliliters (2 tablespoons) vegetable oil
  • A pinch of salt
  • 1 teaspoon vanilla extract (optional)

Step-by-Step Instructions

1. Prepare Your Oven and Pans

Preheat your oven to 170°C (340°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper and lightly grease the sides to prevent sticking.

2. Whisk the Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and fluffy. This process typically takes about 10 minutes using an electric mixer. Incorporating air into the mixture is key to achieving a light texture.

3. Sift in the Cake Flour

Once the egg mixture has doubled in volume, sift the cake flour directly over the top. Gently fold the flour into the egg mixture using a spatula. Be careful not to deflate the batter; you want to preserve its airy qualities.

4. Add Milk and Oil

In a small saucepan, combine the milk and vegetable oil over low heat until just warm. Remove it from the heat and stir in the vanilla extract, if using. Gradually fold this mixture into the batter, ensuring it is incorporated without losing volume.

5. Pour Batter into the Pan

Once the batter is well mixed, pour it into the prepared cake pan. Gently tap the pan against the counter to remove any air bubbles.

6. Bake the Cake

Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The top of the cake should be lightly golden.

7. Cool the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, gently invert the cake onto a wire rack to cool completely. Remove the parchment paper once the cake has cooled.

8. Serve and Enjoy

Your Japanese sponge cake is ready to be served! You can enjoy it plain, dust it with powdered sugar, or serve it with fresh fruits and whipped cream for an extra special treat.

Tips for the Perfect Japanese Sponge Cake

  • Ensure that your eggs are at room temperature for better volume.
  • Be gentle when folding in the flour to maintain the lightness of the batter.
  • Try to avoid opening the oven door during the baking process to prevent the cake from collapsing.

Whether you are a beginner or an experienced baker, making the perfect Japanese sponge cake can be a delightful experience. With these detailed steps and tips, you can impress your friends and family with this wonderful dessert!