Hope this helps!
Place the small mint leaves in some area to add colors. The cake still turns out nice but denser and not as fluffy as the original recipe. I do look forward to see your videos of your wonderful recipes, so please don’t overwork yourself. Fantastic recipe!! I made this cane twice but didnt succeed. So I don’t know what’s the problem. Has anyone tried making this gluten free? I am new to baking, and I must say with your guide, my cake turn out very well this time. I’m so happy to hear that. If it’s still not working, I am going to need another technique. Will definitely try this one out thanks! 3) Please put it inside the fridge because we use fresh cream.
I have a 7″ and 9″ cake pan. My hubby and son loves this cake. Hi.
xoxo. Or is the sponge too soft . Hmm… proportion in ingredients for baking is so important (like science), and if you’re new to making the cake from scratch, I wouldn’t adjust the ingredient amount unless you’re sure how it would turn out. I finally got around to making this cake and it was amazing! The top of the cake is now facing up. Would it help to use 180c without the convection for baking?
Please read the instruction carefully. okay, thank you! .
In both cases, the water tempers the heat to permit gentle, even cooking. She reads manga, watches anime, has been studying the language in written and spoken form. She has been eager to try American foods, but I know she loves the beautiful and elegant cakes common to Japan, and has mentioned Strawberry Shortcake in particular, so I hope to try your recipe for our Christmas dinner dessert. 1) Hmm did it look like this?
I’m so glad to hear you and your family enjoy many of Nami’s recipes!
. I was wondering if I could stack this cake? Happy Birthday to your husband and thank you again for trying this recipe!
Place the egg whites in an electric mixer and gradually (at three different times) add the sugar into the mixer bowl. And is it typical that the top of the cake is brown and slightly crusty. How did the cake turn out after having fizzles in the batter? , Thank you so much Nami for your great recipes ! Thank you! If it’s 9 inch, the cake layer will be thinner. When I made the cake, the eggs were at room temp and I whisked the sugar and eggs well. Hi Connie, Thank you very much for your kind feedback. Hope this helps! Hi Nami, if I want to make 2 of this cake but in 6 inches, do I need to make any adjustment in the amount of ingredients used? The batter should be loose yet thick and glossy.
I remember my first time trying American foods (I was homestaying in Berkeley, lots of choices!).
As for sugar, we have never use the coconut sugar for this recipe before, so we are not sure how the outcome will be…. Please read my disclosure policy for details. Hence your case, probably need to whisk more longer. I’m living in a very warm and humid environment. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. Hi! I hope you enjoy this recipe!
The cake looks beautiful! Take the cake out of the pan by placing the wire rack on top and flipping it over.
The oil sank to the bottom causing a thick dense layer at the bottom. Please reduce the bake time so it won’t be dry. Try a different brand to see if it has a better gluten amount in it. Hi Madeline! You can unsubscribe at any time by clicking the link in the footer of our emails. Yes, you can. If so, I think the liquid content in the cake batter is not enough or the oven temperature was too high for your oven.
And how can I adjust the measurements so that it fits a 9″ circle pan. Made it for a birthday celebration and now this is my go-to recipe for strawberry shortcakes. I’m truly happy to hear you tried this recipe and your cake came out well! Thanks so much for this amazing recipe, I am so excited to make it!!
Preheat oven: You preheat the oven so that all the surfaces inside your oven (walls, floor, door, racks) are the desired cooking temperature, which makes for more even temperatures throughout the oven and you won’t lose as much heat when you open the door for a few seconds. I’m thinking around 25-30 min? Aloha! Thank you for trying my recipe! This article may help: https://thecakeblog.com/2016/02/sugars-impact-on-cake.html. the recipe is for 18 cm(7inch) round cake tin. I am going to keep trying to master this recipe because it’s our favorite cake! Hi Cherry! I just assembled the cake today using the sponge cake I baked ytd. Taste better! . check your oven temp to make sure it’s hot enough.
Do you have any suggestions? I took notes in details while I baked this recipe many times, so hopefully they are helpful…. I heard about Cha-an from my readers a few times, so I really wanted to go when I was in NYC 2 years ago… couldn’t make it but it’s on my list of places to visit next time!
This spongecake is not as thick, so with 6 inch pan, you will get a bit thicker spongecake. Thank you for the pictures and the details in the recipe.
Cover the cake with a damp towel until cooled (to keep moisture in the cake). Thank you for letting me know!! I’m so happy to hear you enjoyed this cake with your family! Thanks for trying this recipe! I don’t decorate cakes so I am not so good at it too. Yes you can. Line an 18cm (7 inch) round cake tin with parchment paper and set aside. Sometimes the temperature does not display the right temperature inside the oven, so it’s good to test the real temperature by placing the thermometer inside and see if there is any hot spot.
When you bite into the sponge cake, it needs to have some elasticity and firmness of bite. On the part that says break the egg yolks and white. Sorry, I wish I could help more, but it’s hard to tell without seeing your steps. By the way, thank you for this recipe– I’m planning on making it for my mother’s birthday! thankyouu so much im gonna make it today and i just finished analysing the recipe and it’s so well written and detailed which is honestly perfect for such an inexperienced baker like me just curious, is it a must to keep it for two days before eating HAHAH we’re too excited to try the cake . The height of the cake seems to be the same as your pictures. What type of thermometer do you use? So sorry for my late response. Your email address will not be published. This prevents the mixture from deflating the batter and helps disperse the mixture. Hi Genesis! This attempt was much better as the cake wasn’t as dense and it was a bit more spongey. Good Luck! The sponge cake turned out pretty dense and not light and fluffy.
Each layer will be thicker, but it will look nice – slightly taller cake. I love that it reads very fast. Hmm… if you use 10 inch cake pan, the cake will be flatter than mine. This method is called bain marie (or water bath), where the bowl of food is set directly in a larger container of hot or simmering water. . Thank you so much for your kind feedback. really helps, especially if you don’t bake often. Iam not a baker, but will try someday! http://amzn.to/26VGLdt (11 inch) http://amzn.to/26VGLKq (9 inch).
=P I’ll do better job! 1.
First of all, thank you for trying this recipe! Hi Gina! Japanese sponge cake is very moist, airy, light, and it’s not overly sweet.
What happened? I still make mistakes too! Thank you so much for all the hard work you put into this recipe, I will be making it every Mother’s Day from now on, at my mom’s request! I was deceived; toothpick came out clean, but it went plopped and splooge when I flipped it onto the wire rack….