CAKE - Japanese Cotton Sponge Cake

By Aemelia

Ingredients

• Sponge Cake:
• (A)
• 60 g butter
• (B)
• 80 g plain flour
• (C)
• 80 ml evaporated milk
• (D)
• 1 egg
• 5 egg yolks
• (E)
• 5 egg whites
• 120 g sugar (I reduced to 90g)
• Pinch of salt
• Simple Lemon Buttercream:
• 55 g butter (soften at room tempreture)
• 2 tbsp icing sugar (to taste)
• Granted lemon rinds from 1/2 lemon
• One drop of lemon juice

Details

Adapted from angelcookbakelove.blogspot.com

Preparation

Step 1

Method:
1) Cook (A) till melted then add (B) and mix till well blended (do it when the melted butter is still warm).
2) Add (C) and mix well combined.
3) Add (D) and mix till we blended.
4) Whisk the egg whites from (E) till foamy. Add sugar and salt and continue to whisk till stiff (I add in 2 sessions).
5) Mix the egg whites mixture to the egg yolk mixture till well incorporated (what I did was to fold 1/3 of the egg whites mixture to the egg yolk mixute, then fold the batter to the remaining egg white mixture).
6) Pour the batter onto a swiss roll pan fully lined with baking paper.
7) Bake in preheated oven at 170C on the middle rack for 25 minutes (mine was cooked in about 20 minutes).
8) Unmould immediately after removing from oven.
9) Cut into 2 portions and sandwich together with buttercream after cooling down completely.

Buttercream:
Beat butter and lemon rinds, add icing sugar and continue to beat for a while, then add lemon juice, beat till light and fluffy.