Today we are preparing a Japanese sponge cake recipe with photos step by step. It is used as an independent dessert or as a preparation for cakes (merendinos). In Japan it is used everywhere, in street cafes, pastry shops and supermarkets. The composition is simple, prepared from available products.
<h2 id=”yaponskiii_biskvit_na_4_porcii” class=”block__block-3c block__header2-qg” data-bhasymjyo=”article-render__block” data-points=”2″>Japanese sponge cake for 4 servings</h2>
<h3 id=”ingredient” class=”block__block-3c block__header3-1S” data-bhasymjyo=”article-render__block” data-points=”2″>Ingredients:</h3>
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<div>Egg – 2 pcs</div></li>
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<div>Granulated sugar – 70 gr</div></li>
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<div>Natural honey – 1 tbsp</div></li>
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<div>Water – 2 tablespoons</div></li>
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<div>Flour – 70 gr</div></li>
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<div>Vegetable oil – 1 tsp</div></li>
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<div>Salt to taste</div></li>
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<figure class=”article-image-item__image-item”><img class=”article-image-item__image” src=”https://dzen.ru/lz5XeGt8f/1xQ0o1232/3fc25cAbo/1nixQ_ubJrMdioBhyK7LnHFG6bal41haTAznDE46tZ_VUfSzV1HT1zRPraFT4045aVx-wl7pAjiGGdyKMjVH6c95vC7f6zL-RIPU1NGawqkEKtTT9a4UA2RQmlBTKtyukCxUrlcQ4pZRCgWBW8MyhcHQBx6uTJf9VqQp-xY0H4DObADXxsceL1mKIA1t3rPEXfatWnUPaXaUXYPc0ktZM_2pGGdvzLIipYLU7N5aTk3xZEte8qDT6VaUob9usJoI0nTEzkr7uotVnrB9Fb7fcCl2FRqtk2my4B0XJP5jMa_RMaR_v3Si2vGm0Kz2zpqRsZQ_BhpM03nGDM1jvnS6-I4Y1MLul0bPhcIYEc2mC5QhwhXuLadJemTBPwRGf83rDQE0B79Ixh49_nRIcs5uyeXstyIe1DvdXljRJ6K0ZlCafKQO0uOuO5H6qPElsl9kdZaBohFPfTpYQQdQXvfdy1k16JfbCOpeQXoYrC7Oot0B7It-HlRP5eIsCdv66BKA7ix4bu4j8mO15igJPS7nUF2qFaI5Q81q3BnLBFJHNdP11bw77xh2ckVCQNBGSlbBuTxrrsYk18Vq6PkrLoxqDLqUUJ6CC2JPeU7QOV0KA3B1qq1OFaMZqjwVy4iad-U_8dlIuzvYDtJ51lDYImK2uQFcDxKCfAOx9tSVI8p4mtjuaLg2gnMuW926xJU5ondwycZx1jGf2aLAOQPYZjO5F1lRhItLvCoGJRakAMY2Pn3hZF9a1mC7nWrQgVuuMGIk2ijsNspztucBzqwtqa5LzCk-KSJ9D5k6xM1fsE6nrZNRcSwve5jqDs26XHQutipVKXyXtmpEe1WujA1fYmRCqMYoaKLCk7aPKZaknalKEzixZvkCGXc9isS54zxyS7E3-Vncb4uYqirJrpBIrlp2obkQO_5-fPtVKgy5IxboIjTimHCuJg_uO3H6zIkpVvdwjbaNJjkfeWbUScdYEv-9R5HZLIPzlNbaAT7kHA7GZsntFBu2ipQ_6X5ogeeiJIoUtiiomko3iitRPoyN5SJHpPl2fWphr32itE1rOILHmX9tqWyD_3hyyskqUHjKBmrhlezbGnLsi2FOJMn7UmQ6iL5gyIpKB0LbLRJIYakC35SxXsUSBW9tuhSRX3jyR0nfESUsb_-0dg45qijcrp7WNenYE9Lu5DcxetQtq3bEuuzSsBS-DvOyv5GCnIkBksPQrZbJFmnvOfKgufs05m9V73XZgDu7mIre1TJYpHq6qhk1CFOG9vxHueoszV82KEJc3lywBo5DFqO5cpjBqc5DWOmq9ToRa-lujDGHAO6PEa9x9QSrz8RiHiHa6Ey-VsJdkdhLLnJsBwlSYPmLNjAC0KrkOBqmr2LLeZY06a3KH8ipOuU67cNtukh5Cxya060_kSnU9_vIJoJR1tAEMtqqNZFQp87GkGsxhpgp01pgAjRutJQGYp-aJwFOYIUpmuPcxb5V7umzZTaImetA3r-xL9Eh3OfnUCaa1UIkjJoqltUZbDsuxjzrQWYYBa9GSJrgLrzshp6_-ispipiliS6D_MHKUe4Rk-1u5DHDqLo75ZdNRQQTfwj6KoXe8OCKvjZtfYjLzhYwYz16rBmLMuiK_IIwbOpew5arJRbIhbXO3yxNatkWdbPZxrBNkzh-j8X_FUGsyyd8Vjq9UrTsxpbGTX3EB1ry_EuVgqTZzxb4ChwafPTqyhNKLxWysEHlNoskqSL5VhFrlcaM5XOoSv9Vv0XxYLeDhNYiVQagcNbe9h1lEDemarRH6YaEXWfKsOKIkuSYMnpjPvtRGjRJnbYfIFEeCbZtC-kCNNVXQD5XjbMV3eDju0AqJqVewFQeysqhjVxbWmL8e0FGmF3P6pBGjGKcuIpasx5jyZo4vVkyv-QNZpk-kSMZuth5e1TCK9VbESEka1s0jiYJdpzMwsJaOWnsx0oGOAcVhtSZ86aY6hCi3Ozmci_2Zz2-xGFs” alt=”Today we are preparing a Japanese sponge cake recipe with photos step by step. It is used as an independent dessert or as a preparation for cakes (merendinos).-2″ width=”1000px” height=”750px” /></figure>
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<h3 id=”eetap_prigotovleniya” class=”block__block-3c block__header3-1S” data-bhasymjyo=”article-render__block” data-points=”2″>Cooking steps</h3>
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<div>Grind sugar in a coffee grinder into powder</div></li>
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<div>Separate the yolks and whites. Add powder to the protein mixture in portions and beat for 3 minutes.</div></li>
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<div>Separately salt the yolks, mix lightly with a whisk</div></li>
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<div>Gently mix the resulting yolk mass with the whites, beating evenly for 60 seconds.</div></li>
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<div>Add flour, beat for another minute</div></li>
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<div>Mix honey with hot water. Carefully place all the dough into the sweet mixture. Mix with a mixer for 1 minute</div></li>
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<div>Before placing on a baking sheet, strain the dough. Can be poured directly into greased baking pans</div></li>
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<div>Oven time up to 12 minutes, temperature 180 degrees. Take it out and let it cool. Then cut into portions, sprinkle with powder
<div class=”code-block code-block-2″>continued on next page<!–nextpage–></div>
<div>Japanese dessert with milk
Ingredients:
Chicken eggs – 7-8 pieces
Brown sugar – 310 gr
Premium wheat flour – 200 g
Cow’s milk – 100 ml
Honey – up to 4 tablespoons
Today we are preparing a Japanese sponge cake recipe with photos step by step. It is used as an independent dessert or as a preparation for cakes (merendins).-3
Cooking steps
For this dessert you need to sift the flour three times.
In a container, mix honey and milk until completely homogeneous.
Prepare a steam bath for beating eggs with sugar, beat for up to 15 minutes until the temperature of the mixture reaches 60 degrees
Remove the mixture from the heat source, place in a food processor and beat until completely cool.
Gently pour in the milk-honey mixture without stopping stirring.
Add flour in portions, stir with a silicone spatula
Prepare the form. Once the paper is at the bottom of the mold, pour out the dough, tap to remove air bubbles from the dough
Bake for about 50-55 minutes. The temperature in the oven should not exceed 180 degrees. Towards the end of baking, check for doneness with a toothpick or skewer.
After removing from the mold, place the biscuit in plastic. It should become denser and wetter.</div>
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