Japanese Sponge Cake

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Recipe's preparation

Preparation

Compared to the traditional sponge cake, a Japanese sponge cake usually has butter/oil/cream and/or milk for a more moist sponge cake

1. Preheat oven to 170C

2. Mill sugar for 6s/sp9 in a clean and dry bowl. Let the milled sugar settle whilst completing other prep

3. Whilst sugar is settling, place butter and milk in a separate cereal bowl sized microwave-proof bowl and melt in microwave at 50% for 30s. Stir and microwave for another 10s if the butter has not melted. The butter/milk should be about 50C or warm ie not boiling. Set aside





4. Line two 20cm cake pans with baking sheet. The batter can be dotted onto the cake pan later to hold the baking sheet in place

Cake





5. Remove the milled sugar from thermomix bowl. The lid of the sugar container could be used to place the milled sugar. The bowl doesn't need to be cleaned for the next step

6. Insert butterfly whisk. Remove eggs from fridge and separate eggs. It is easier to separate when eggs are cold. Place the white into the Thermomix bowl. 2mins/37C/sp 3.5. The whites are whisked at a low temperature so that it is similar to beating egg whites at room temp which whips up better. The bubbles should be fine after this step. Scrape down the sides

7. Add half the milled sugar. 3mins/sp3. Scrape down the sides

8. Add remaining milled sugar. 2mins30s/sp3. The whites should form stiff peaks. Scrape down the sides

9. Set for 20s/sp1 and add yolks through the lid (without MC) whilst it is mixing

10. Gently sprinkle in all of the flour around the bowl. 15s/sp1

11. Check the temperature of the butter/milk mix. If it is too hot, place in freezer for about 5 to 10 mins so that it's about 50C. Add about 1/3 of a cup of the batter into the butter/milk mix to temper it. Mix so that it is homogenous. This is to stop this mix from sinking to the bottom of the batter. Set for 15s/sp1 and slowly add the tempered butter/milk mix

12. Check batter with spatula to check that everything is mixed and scrape down the sides

13. Divide batter into the two pans. Drop the pan twice onto the bench from about 20 cm to remove large bubbles

14. Bake at 170C for 20 to 23 mins or until cake tester comes out clean





15. Once baked, drop pan from about 20cm (again) to remove the steam. Cool cake upside down and remove baking sheet. Rest for about 2-3 mins upside down with cake tin covering it to keep moisture in. Continue to cool right side up on a rack

Decoration





16. Once cake is cool, decorate the bottom layer with a generous layer of whipped cream with icing sugar and vanilla essence. Then layer thinly sliced fruit, then another thin layer of cream





17. Place the second cake on top and decorate with more cream and fruit