Japanese sponge cake and the intricacies of its manufacture

Pour milk and butter into a saucepan.

Mix warm milk and sifted flour with a whisk until smooth.

Add yolks evenly to the dough and mix everything well. Add vanilla extract or vanilla sugar to the dough.

Bake the biscuit in an oven preheated to 150 degrees for 60 minutes. Use the convection mode if your oven has one.

The creator of the video recipe improved his baking 3 times. The first time his biscuit cracked, and the second time it shriveled. A perfectly baked Japanese sponge cake has an evenly browned top and springs back when pressed. By the way, if you are afraid to transfer the ingredients, divide the amount of ingredients in half and try baking a small sponge cake or frying fluffy pancakes in a frying pan under a closed lid, adding 1 tbsp. l. water.

The finished biscuit sways from side to side. Inside it is porous and tender, slightly wet. It is necessary to eat such baked goods right away, because when the biscuit cools, it deflates slightly. This sponge cake is not bad on its own, but to make it perfect, you can decorate the top with whipped cream. Have you ever cooked such a delicious dish?

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Castella

Castella is a sponge cake popular in the Land of the Rising Sun, the recipe of which is already 5 centuries old. Moist, heavy, with the smell and taste of honey, it has a bright yellow color on the inside and is covered with a brown crust on top. Baking owes such an appetizing top to the large amount of sugar in the dough.

How castella biscuits ended up in the Land of the Rising Sun - an interesting story of ancient baking

Honey sponge cake, reminiscent of our Easter cakes, was brought to the land of the rising sun by Portuguese traders. Back in the 16th century, ships brought various exotic products from Portugal, including sweets. Europeans could only trade in Nagasaki. From this port the food spread evenly throughout all the islands.

Almost all the months of Portuguese sailing across the seas did not spoil the castella - bread from Castile. Residents of the Land of the Rising Sun, who tasted the overseas treat, liked the taste of the dish. And they began to bake such sweet bread themselves. At that time, sugar was very precious. We already wrote about this in a note about compeito. Due to the richness of the sweet sand, the Japanese castella sponge cake was considered a delicacy for the elite. One of the recognizable rich samurai at one point presented it as a gift to the emperor himself as a symbol of the majestic honor and respect that he and his family felt for the ruler of the Land of the Rising Sun.

What is Japanese castella made from?

The dessert is baked at a temperature of 160-180 degrees for 35-40 minutes. The composition of the baked goods is simple and accessible. This is a huge amount of chicken eggs, sugar, sweet starch syrup, honey, flour. Honey gives sweets a unique, appropriate taste and smell that cannot be confused. For those who at one point tasted a Japanese treat, it will be easy to figure it out from everyone else. For those who want to drink tea with a Japanese twist, we suggest making the overseas sweet yourself. There is nothing complicated in the process. You just need to familiarize yourself with the ordinary features.

What is the difference between Japanese castella sponge cake and ordinary euro

There are differences and they are obvious:

• Ingredients : a small amount of honey and starch-based syrup is added to the base. These ingredients are responsible for the taste, smell and thickness of baked goods.
• Production development : beat the egg-sugar mass with a mixer at high speed for 5-10 minutes. Then honey and mizuame syrup are added. Such starch syrup was prepared back in the days when sugar in the Land of the Rising Sun was available only to a select few and cost incredible amounts of money.

Beat the egg mixture with sugar and mizuame for another 3-5 minutes. Flour is poured in three steps. Before this, it is sifted three times. Due to this simple manipulation, the dough acquires the desired fluffiness.

Baking powder is never used so as not to create a very airy and light castella sponge cake. The recipe for authentic baking does not require baking powder.

• Shape : definitely rectangular. Before baking, it is greased with vegetable oil, covered with parchment, and only after these manipulations the dough is poured. Then the base is compacted so that excess air leaves the base. To do this, shake the container with the dough slightly or tap it on the table two or three times. Some draw lines on the dough with a long wooden skewer.

Cool the baked goods, wrapped in cling film, immediately after removal from the mold, in the refrigerator for one or two days.

This way the baked goods acquire the necessary moisture, like in a carrot cake. The hot product is immediately placed in a film so that the hot steam escaping from it immediately returns back. This way the dessert becomes quite wet and can be stored for up to 5 days.

• Serving : Serve the castella cut into 12 x 3 cm rectangles.

How to make a cool Japanese sponge cake Bookmark 26

Japanese cotton sponge cake is very tender, moist and porous, somewhat reminiscent of bird's milk in taste! The sponge cake is really tasty and very different from the traditional recipe; in general, no matter how much you cook, it is eaten to a crumb.

A moderately sweet dessert, vanilla and very easy to make. The main thing in the recipe is the baking temperature and the individuality of your oven, the result directly depends only on this: due to temperature changes, the biscuit can settle or remain raw during the baking process. Happy manufacturing!

Required ingredients:

• vegetable oil – 50 ml.,
• flour – 110 g.,
• milk – 80 g.,
• yolk – 5 pcs.,
• egg – 1 pc.,
• protein – 5 pcs.,
• salt – 1 pinch,
• lemon juice – 0.5 tsp,
• vanilla sugar – 1 tsp,
• sugar – 90 g.

For a detailed recipe, see the video below.

Definitely a fascinating recipe. It's a shame I won't be able to try it. The speakers on the computer are gone, but there is no description.

There is a square icon - subtitles.

In cooking, another option for making a biscuit with a similar mixture is known. It was created much later, in 1927, and received the name “chiffon”. For comparison, you can see this sponge cake recipe. In the oven, ordinary muffin tins are often used to bake it. True, in this case the composition of the ingredients will be different: for 200 grams of flour - 2.5 teaspoons of baking powder, 5 eggs (plus 1 more white), 210 grams of sugar, 135 ml of water, 5 grams of salt, 2 grams of citric acid and 90 ml olive oil.

First you need to preheat the oven.
The temperature inside should be from 160 to 170 degrees. Then you need to break the eggs, separating the yolks from the whites.
Pour the sifted flour into a deep bowl.
Add other dry ingredients (salt, sugar and baking powder) there.
Create a depression in the middle of the “slide”, and then pour water with oil and yolks into it.
Beat them in with a whisk for 1 minute until the mixture becomes homogeneous. In another container, using a mixer, turn the whites into a dense foam.
Add citric acid and sugar evenly to them.
It is necessary to beat for a long time until the appropriate peaks are obtained. Fold the whites into the egg mixture little by little.
Pour the finished dough into the mold and place it in the oven for 50 minutes.
Almost everyone prefers this particular biscuit recipe. In the oven it comes out very soft and fluffy. In addition, the product cuts unsurpassedly and does not even crumble.

olga, THANK YOU. I once heard this recipe, but didn’t write it down and forgot about it...

Elastic Japanese sponge cake - for cake decoration and for rolls

Created by: Helen678 · Published 04/17/2018 · Updated 04/17/2018

The elastic Japanese biscuit is a cake that is comfortable to work with, as it bends in different directions, like tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . It can be used to produce rolls, multi-layer cakes, or as decoration. It is easy to prepare and a pleasure to work with. A step-by-step recipe with photos will help you bake Japanese custard sponge cake at home without the help of others.

For the custard sponge cake we will need:

• 1 testicle (D-0);
• 120 g yolks;
• 165 grams of proteins;
• 80 grams of sifted premium wheat flour;
• 80 grams of sweet powder + 6 grams of vanilla;
• 130 g milk;
• 70 g butter 72%;
• 2 grams of small salt;
• food coloring of any color.

How to create Japanese sponge cake at home

To begin production, take a ladle and heat the milk and butter in it. We wait until the butter melts one hundred percent.

Without removing the ladle from the heat, pour all the flour into the hot mass and brew it, stirring vigorously with a wooden spoon until a dense dough is obtained and a thin coating on the bottom of the ladle.

Transfer the hot dough to the bowl, add any color of dye and mix with a spatula until the dough has cooled.

Continue kneading the dough and add one egg to it, mix, then add the yolks one by one.

In a separate bowl, beat the whites with the addition of salt. When they reach a lush state, add sweet powder and vanilla. Continue beating until the whites become fluffy and have stable peaks. After this, the whites can be combined with the dough either with a spatula or with a mixer at low speed.

Place the dough on a silicone baking tray.

I prepared the dough with reddish dye in literally the same way, but I will bake it on parchment.

Place the baking sheet in an oven preheated to 160°C for 15-17 minutes. Then, take out the biscuit and drag it over the edge of the parchment onto the grid to cool.

The finished Japanese custard sponge cake resembles tissue in structure (a medical system of cells and intercellular substance, united by a common origin, structure and functions) . It simply bends in different directions and does not break. You can bend it any way you want and it still holds its shape.

How to store Japanese biscuit

Cover the completely cooled cake with cling film and turn it over, holding the edges of the parchment.

Remove the parchment and continue wrapping the biscuit in film.

Now you can roll it up for easier storage in the refrigerator. I took the cardboard roll that was the base of the disposable towel, placed it on the choux sponge cake and rolled my own shortcake on it. Now you can store it in the refrigerator.

And when you need to work with a biscuit, you just take it and unwrap it.

A real Japanese sponge cake and after storage it looks as if it had just been prepared.