Kojima sponge cake

Overview

The small cake made by Kojima recipe last time was very popular with my family. I made a 6-inch cake today and am going to use it to make mousse cake. The original recipe used a 18-inch round mold, which is equivalent to a 7-inch cake. I used a 6-inch mold, so I multiplied the recipe by 0.9! The amount of sugar has also been reduced a bit.

Tags

• baking
• children
• cake
• afternoon tea
• butter
• egg
• low gluten flour
• shui ye
• sugar
• milk

Ingredients

Steps

1. 1 Do the preparation work first. Place a layer of oil paper inside the 6-inch removable bottom mold. You can apply some butter on the inner wall to make it stick better

   

2. 2 Put the melted butter and milk in a small bowl and place it over warm water of about 40 degrees to keep it warm

   

3. 3 Add eggs, sugar, and starch syrup into a clean stainless steel basin

   

4. 4 Put the mixing bowl into hot water about 40 degrees and stir at high speed

   

5. 5 Beat until the color of the egg batter turns white and the egg batter is thick, then adjust to medium speed

   

6. 6 Beat until the egg batter is fine and fluffy, with a natural and smooth texture

   

7. 7 Sift in low-gluten flour

   

8. 8 Use a spatula to fold the batter until no dry powder is visible

   

9. 9 Pour the melted milk butter liquid along the spatula, spread it around the batter and continue to stir

   

10. 10 Stir again and mix evenly

    

11. 11 Pour the egg batter into the mold lined with oil paper, shake the mold twice on the table to pop the large bubbles on the surface of the cake batter

    

12. 12 Place in the middle and lower rack of the oven and bake at 165 degrees for about 40 minutes. Take out the baked cake, peel off the parchment paper, and let it cool!