Emojoie

Magic Sponge Cake & Japanese Strawberry Shortcake | No Special Tools

A new cookbook comes out on May 20! (Available in Japan only → https://amzn.to/4cUr13z) Two recipes from the book: Magic Sponge Cake and Japanese Strawberry Shortcake. ────────────────────────── 🧁 Magic Sponge Cake No need to warm the eggs in a water bath before whisking. The eggs can be used cold from the fridge or at room temperature. The usual method warms the eggs over a water bath before whipping. This recipe skips that. And there's one more thing that's reversed: liquid goes in before the flour. Oil and milk are added after whipping the eggs, before the flour is sifted in. That order keeps more air in the batter — and the sponge rises reliably every time. [15cm / 6-inch round pan] 2 eggs (120g) 70g granulated sugar 15g milk 10g vegetable oil Vanilla, to taste 65g cake flour 160°C / 320°F — 38 minutes ────────────────────────── 🍓 Japanese Shortcake No turntable, no palette knife. The whole cake is decorated with one spoon. To slice the sponge evenly, fold a 50cm strip of parchment paper into a 1.5cm band and wrap it around the sides as a cutting guide. Layer with cream and strawberries, then cover the cake using the back of a spoon. [15cm / 6-inch round pan] 1 Magic Sponge Cake (above) 350g heavy cream, 40–42% fat 30g granulated sugar 15–20 strawberries (~300g) ────────────────────────── 📸 Instagram https://www.instagram.com/emojoiecuisine/ #emojoie #spongecake #shortcake #japanesecake