Fluffy Japanese Sponge Cake

Japanese sponge cake is beloved for its incredibly light, fluffy texture and subtly sweet flavor. Known for its soft, airy crumb and golden top, this cake is a true showcase of precision and simplicity. It’s often served plain, dusted with powdered sugar, or paired with fresh fruits and whipped cream. Unlike Western sponge cakes, the Japanese version typically relies on carefully whipped eggs and a gentle folding technique, with minimal fat for a pillowy finish that melts in your mouth.

Ingredients:

• 5 large eggs, room temperature

• 100g (1/2 cup) granulated sugar

• 80g (2/3 cup) cake flour, sifted

• 30ml (2 tbsp) whole milk, warm

• 30ml (2 tbsp) vegetable oil or melted unsalted butter

• 1 tsp vanilla extract

• 1/2 tsp lemon juice or cream of tartar

• Optional: powdered sugar for dusting

• Instructions:

  1. Preheat & Prepare Pan
     Preheat oven to 160°C (320°F). Line an 8-inch round or square cake pan with parchment paper. Wrap the outside of the pan with a wet towel (or place it in a water bath later) to help maintain even baking and prevent cracks.

  2. Separate Eggs
     Carefully separate the egg yolks and whites into two large bowls.

  3. Whip Egg Whites
     Using a hand mixer or stand mixer, beat egg whites with lemon juice or cream of tartar until foamy. Gradually add sugar and continue beating until stiff peaks form. Set aside.

  4. Mix Yolks & Wet Ingredients
     In the yolk bowl, add vanilla extract, milk, and oil. Mix until combined. Gently fold in the sifted cake flour.

  5. Fold in Egg Whites
     Add 1/3 of the whipped egg whites into the yolk mixture and fold gently to loosen. Then add the remaining whites in 2 parts, folding carefully to avoid deflating the batter.

  6. Pour & Bake
     Pour the batter into the prepared pan. Tap the pan on the counter to remove air bubbles. Bake in the center of the oven for 40–45 minutes, or until a toothpick inserted comes out clean.

  7. Cool Gradually
     Turn off the oven, crack the door slightly, and let the cake sit inside for 10 minutes. Remove and cool completely on a wire rack.

     To Serve:

     Dust with powdered sugar or top with whipped cream and strawberries for a refreshing treat. Store leftovers in an airtight container to retain moisture.