Whole cake (18 cm mold):
1135 calories; 27.2 g protein; 43.2 g fat; 154.6 g carbohydrate; 152.4 g net carbs; 231 mg sodium; 713 mg cholesterol; 2.2 g fiber
80 g sugar
1 tsp maple syrup
80 g all-purpose flour
10 g katakuriko potato starch (or corn starch, tapioca starch, rice flour)
30 g unsalted butter
2 tbsp milk
Preheat oven to 325 F (160-165 C).
Thinly spread butter (not included in ingredient list above) on the bottom and sides of cake mold, and line with paper.
Mix flour and potato starch well, and sift 3 times (at least 2 times).
Break eggs in a mixing bowl.
(While beating and mixing in sugar, remove egg mixture from hot water when it becomes somewhat warmer than body temperature.)
Meanwhile, remove hot water pot from heat, discard water as necessary, and place butter + milk container in hot water to melt butter.
Remove from hot water when butter is completely melted, and keep warm (ideally, hotter than bathwater).
Sift in half of flour + potato starch mixture.
Starting from the far end of mixing bowl, move whisk along the bottom toward you, bring into the air while scooping, and let the batter-to-be fall through whisk wires back into the bowl.
Pour batter into mold from 20+cm above kitchen counter.
Bake for 40-45 minutes, or until an inserted skewer comes out clean when removed.
Drop the cake from 20-30 cm above kitchen counter to let out hot air in the sponge.
(This prevents it from shrinking while cooling.)
Let the sponge cool somewhat in mold, and take out of mold.
- If using cake flour, replacing some portion with other starch is not necessary. In Japan, hakurikiko (cake flour) is widely available. All-purpose flour in the US is churikiko (also called udonko [udon flour]) in Japan. By replacing around 15% of all-purpose flour with starch, a result similar to the sponge made with hakurikiko is achieved.
- Instead of maple syrup, honey or other syrup can be used. It is not essential, and can simply be skipped.
- In the above example, the egg mixture temperature was a bit too high (mixing bowl was kept in hot water too long). This results in a slightly taller sponge than usual, but the texture was not as fine as it should be ... while the difference is minor, temperature does affect the overall delicateness of the sponge.
- Use the freshest eggs possible!
- After pouring batter into the mold, some batter remains in the bowl. Scrape with a spatula and put it toward the edge of the mold. Putting this portion (thicker consistency) in the center makes the sponge center heavy.
- Misting the batter surface before baking helps to make the sponge surface flat. If a mister is not available, gently flatten batter with a spatula, if necessary.
- If keeping the sponge more than a half day before use, cover or store in a plastic bag.
Recipe with genoise sponge cake
- Ichigo no shootokeeki / layered sponge cake with strawberries
(Last updated: May 23, 2015)