Mr. Kojima’s sponge cake

Overview

I always failed to make sponge cakes, but then I accidentally saw Mr. Kojima’s sponge cake recipe, and carefully studied Mr. Kojima’s scraping and mixing techniques, and finally made a sponge cake that was close to success! It is said that a successful sponge cake should be 6cm high. Mine is still a little short, but I am already very satisfied. I will try again next time, haha!

Tags

• baking
• low gluten flour
• shui ye
• unsalted butter
• whole eggs
• fine sugar
• milk

Ingredients

Steps

1. 1 Line the bottom and sides of the mold with baking parchment paper and set aside

   

2. 2 Cover the glutinous rice with plastic wrap and heat to soften it (the plastic wrap is to prevent water mist from entering)

   

3. 3 Sift low-gluten flour and set aside

   

4. 4 Mix the eggs and sugar, then put the basin into hot and insulated water and stir. When the temperature reaches 40 degrees, add the starch syrup and stir thoroughly. Remove the hot water from the basin and place it on the counter to continue beating (at this time, you can set the oven temperature to 160 degrees and start preheating)

   

5. 5 Set the egg beater to high speed and beat for 3-4 minutes until the egg liquid becomes white and viscous and does not break when dripping. Use the egg head to pick up the egg liquid and draw a figure 8. If it is still clear after the drawing, it means it is well beaten

   

6. 6 Place the basin filled with butter and milk into hot water and melt the butter

   

7. 7 Set the egg beater to low speed, as mentioned before, beat in one position for 10 seconds, turn the bowl slightly counterclockwise, beat in the next position for 10 seconds, then turn the bowl slightly counterclockwise, and so on. You can see that the large bubbles are reduced and rolled in by the egg beater, and the egg batter becomes very delicate and shiny. Beat for 2-3 minutes, then insert a toothpick into the egg batter 1 cm deep. If the toothpick does not fall over or falls slowly, it is ready.

   

8. 8 Sift in the low-gluten flour that has been sifted once before

   

9. 9 Now I'm starting to stir the batter. In order to take a clearer picture, I specially put it on the table, turned on the desk lamp, and paid attention to my technique: the rubber spatula was cut from the upper right side of the basin, and the blade of the scraper was kept perpendicular to the bottom of the basin

   

10. 10 Slide the spatula across the cake batter along the diameter of the basin to the lower left side of the basin. Be careful that the side of the spatula is always in contact with the cake batter

    

11. 11 Cut the scraper to the lower left and turn it upward along the edge of the pot

    

12. 12 Use your left hand to quickly rotate the basin 60 degrees counterclockwise, and then repeat steps 9-11. Repeat this action continuously, maintain a certain speed, and scrape and mix quickly and rhythmically until no dry powder is visible

    

13. 13 Pour in the melted butter and milk. It is best to use a spatula to block the pouring and pour it in along the edge of the basin

    

14. 14 Repeat steps 9-12 to scrape and mix the batter. Stir 80-100 times. Mix carefully until the cake batter is fine and shiny. Use a spatula to scoop up the cake batter and it will flow down naturally and smoothly.

    

15. 15 Then pour all the cake batter into the mold in one go, smooth the surface, shake the mold twice to burst the big bubbles on the surface of the cake batter, and put it into the preheated oven

    

16. 16 Bake at 160 degrees for about 35 minutes. When the surface of the cake turns light brown, take it out. Drop the mold from a high place to expel the heat in the cake to prevent the cake from shrinking.

    

17. 17 Turn the cake upside down onto a cooling rack and let cool completely. (Because the mold is covered with oil paper, the cake will be separated from the mold when it is inverted. Remove the oil paper and place the mold on the cake, so that the surface of the cake will not dry out when it cools.

    

18. 18 Mix 80 grams of cream cheese, 15 grams of powdered sugar, and 50 grams of whipping cream over hot water until smooth

    

19. 19 Cut the cake into four pieces and make two cuts on each piece

    

20. 20 Fill the slits of the cake with the cheese paste

    

21. 21 Then spread cheese paste on both cut surfaces

    

22. 22 Dip it into meat floss or milk powder and it becomes a delicious cheese cake. I don’t have any milk powder or meat floss at home, so I just dipped it in some shredded coconut, which was also good!