Preparation time
15min
Total time
35min
Portion
8
portion(s)
Level
easy
Ingredients
Cake
- 160 g sugar
- 65 g Milk
- 40 g Butter
- 4 eggs
- 1 tsp vanilla essence
- 135 g plain flour
Decoration
- cream, whipped
- icing sugar
- vanilla essence
- Seasonal Fruit, such as strawberry or kiwi or seedless grapes or pineapple
Accessories you need
-
Butterfly
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's 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
- 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/sp 3.5. 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
Preparation
Cake
Tip
This cake can be baked in a single high-sided 20cm cake pan. The baking time needs to be extended to about 30 to 40 mins
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Baking
Chinese
Japanese
Korean
singaporean
Vietnamese
Taiwanese
Birthday
Children birthday
Gift
Holiday
Party
Dessert
Other users also liked
Show me similar recipes by:
Comments
While preparing a creative project, I wanted a tool to help edit photos easily. I searched online and came across https://teen-nudes.com/, which seemed to have exactly what I needed. It’s an interesting website because it works even with photos of teens, who are 18 years old, and offers editing options you don’t find everywhere. They have a bunch of extra tools and bonuses.
Are you sure to delete this comment ?