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Sponge Cake Recipe

Ingredients

 20 g butter
 1 Tbsp milk
 90 g cake flour
 3 eggs
 90 g sugar
 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 F (180 C) at least 20 minutes before. Line a 7" cake pan with parchment paper (bottom
and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake
flour 2 times. Set aside.
2. In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering
water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the
bowl on the stand mixer, and whip the egg mixture until very thick (watch video to see the texture). Add vanilla
and mix.
3. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer).
After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the
mixture of melted butter and milk and fold in with the spatula.
4. Put the batter in the prepared pan. Bake for 20-25 minutes.
5. Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan.

Buttercream Recipe
Ingredients

 5 large egg whites


 3/4 cup sugar (175g)
 1 1/4 cup butter (285g), room temperature, cut into small cubes
 1 tsp vanilla extract

Instructions
1. In a large bowl, put egg whites and sugar and whisk well. Put the bowl over a pot which has water simmering at
low heat. Whisk constantly until very hot (140F or 60C).
2. Set it on a stand mixer and whip until hard peaks form, about 7-10 minutes. The meringue becomes shiny and
cool.
3. Change the attachment to a paddle, and start adding butter a couple of tablespoons at a time. Scrape the sides and
bottom every so often and keep adding butter until all is incorporated.
4. Add vanilla and mix well.

Kasutera (Castella) Recipe


Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: 1 9"X9" cake pan

Ingredients

 7 eggs, room temperature


 1 1/4 cup sugar (250g)
 1/4 cup milk (60g)
 1/3 cup honey (80g)
 1 1/2 cup bread flour (200g)

Instructions

1. Heat the oven to 350F (175C).


2. Beat eggs in a stand mixer, adding sugar in 3 parts over about 10 minutes.
3. Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts.
4. Sift the bread flour and set aside.
5. Add half of the milk mixture to the egg mixture and mix for a few seconds. Add half of the bread flour
and mix. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for
2-3 minutes. Give a good mix by hand with spatula.
6. Line a 9"X9" (23cmX23cm) baking pan with parchment paper. Pour the cake batter in the pan (if you
have leftover batter, bake in another small container). Bake at 350F (175C) for 10 minutes, then lower
the temperature to 320F (160C) and bake another 30-40 minutes. Cover the top with aluminum foil if it
is browning too much too soon.
7. Take the cake out from the oven and immediately drop the pan from a height of about 5" (12.5cm) to
release the air in the cake to avoid collapsing.
8. Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Wrap it with plastic
after it has completely cooled.

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