Best Soft and Fluffy Sponge Cake

Best Soft and Fluffy Sponge Cake

This foolproof recipe makes the perfect sponge cake that’s so soft and airy it’ll just melt in your mouth. Light, soft, fluffy and with a wonderful fine texture, this Asian style sponge cake/, cotton cake, Ogura cake, or Taiwanese old fashioned sponge cake, is one of my favorite cakes and I am super excited to share this foolproof recipe so that you can also enjoy this wonderful cake at home.

To make sure this recipe is truly foolproof, I have done extensive testing (i.e. many slices of the same cake) so you have my words that if you follow the recipe carefully you’d be able to make the same cake as pictured!

Ingredients

° 4 eggs at room temperature
° 110 grams of sugar
° 2 tbsp. honey
° 100 grams flour

Prepare

Crack the eggs into a metal bowl over a pot of boiling water.
Add sugar and beat with an electric mixer on high speed for 6 minutes. The volume of the mixture should be quadrupled
Add honey and beat on medium speed for 30 seconds.
Add 1/3 the amount of sifted flour, then beat on medium speed before adding the second third.
Add the remaining third and beat for about a minute. Do not over mix so that the cake does not fall off.
Line a 15 x 15 cm square tray with parchment paper and pour the mixture into the pan.
Bake for 10 to 15 minutes at 350°F in a preheated oven, until top is golden brown.
Then quickly cover the cake with aluminum foil, reduce the temperature to 335 degrees F and continue baking.
It will take about 55 minutes of baking in total. The cake is done when a toothpick is inserted in the middle and comes out clean.
When finished, remove the mold from the mold and immediately cover it with plastic wrap.
Invert the cake onto a plate and place it in a plastic bag while it is still warm.
Leave it in a plastic bag for 12 hours until it becomes soft.
Before serving, cut the edges of the cake into slices.

Enjoy!

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