Japanese Sponge Cake

By kayjayjohnson

Simple and delicious. This traditional sponge cake is perfect by its self, or use as a basis for a variety of recipes. Top with strawberries and whipped cream, or just drizzle some chocolate.

Ingredients

• 5 large eggs
• 3/4 cup granulated sugar
• 1 cup flour
• 1 tablespoon of orange zest
• 1/4 cup whole milk
• 1/4 cup orange juice
• 4 tablespoons honey
• 6 tablespoons oil (I used vegetable oil)

Details

Adapted from mykitchensnippets.com

Preparation

Step 1

Prepare a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.

In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.

Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orange zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.

Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.

Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.