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Moist and light sponge cake (Japanese style decoration cake)
Moist and light sponge cake (Japanese style decoration cake)

Before you jump to Moist and light sponge cake (Japanese style decoration cake) recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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The very first step in making healthy decisions from a dinner menu is picking your location wisely. If you have several options, when wanting to dine out, it’s necessary that you give each alternative a quick examination. Though fast food institutions are starting to incorporate healthy foods and foods into their menus, you may find it much easier to eat healthy at a traditional family restaurant. The exact same could be stated for all you can eat buffets, they are frequently stocked full of convenient foods, not necessarily healthy foods.

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Using your very best judgment is just another one of the many ways you could make healthy choices out of a dinner menu. This is best achieved by analyzing meal pictures on a menu. It is also advised that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, be sure to ask for a reduced amount.

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Even when after taking the aforementioned approaches, you’re unable to locate satisfying healthy foods on your lunch menu, you may choose to purchase a healthy side dish or drink. Water is an excellent alternative, particularly when compared to soda. Salads make good side dishes, especially those that are eaten with no salad dressing or low-fat salad dressing. Of course, you might want to take more actions to make certain you choose a healthy mealbut if you opt to forgo low calories for taste, then require extra actions to make sure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to moist and light sponge cake (japanese style decoration cake) recipe. To make moist and light sponge cake (japanese style decoration cake) you need 7 ingredients and 21 steps. Here is how you cook that.

The ingredients needed to cook Moist and light sponge cake (Japanese style decoration cake):
  1. You need 3 (4) eggs, separate white and yolks
  2. You need 100-130 g (133-175g) of Sugar (You can adjust sugar amount according to your taste.)
  3. Get 100 g (133 g) plain flour (I think that you could use self-rising flour but we do not have it in Japan, so I have not tried to make it with it.)
  4. Provide 50 ml (67 ml) milk
  5. Use 30 g (40 g) butter (You could use margarine instead. But anyway, this recipe uses a very small amount of butter compared to most of the British recipes. So, I use butter always.)
  6. You need Vanilla pod or Vanilla extract (You could omit it if you do not have it. But it would be nicer with.)
  7. You need (The amounts in brackets are for 18 cm cake tin and without is for 15cm cake tin.)
Steps to make Moist and light sponge cake (Japanese style decoration cake):
  1. Preheat the oven to 170 degrees.
  2. Put the milk and butter and vanilla beans in a microwave-safe cup and 600-watt microwave for 1 mins (1:10 mins) until butter melts. If you use vanilla pods, please put the vanilla beans here.
  3. Take out the milk and butter mixture from the microwave oven and mix the liquid very well. And let it cool a little bit.
  4. Line cake tin with baking parchment. If you spread oil, the parchment sticks easier. But it isn’t essential. If you do not have baking parchment, you could thinly spread butter and sprinkle flour.
  5. Beat the 3 (4) egg-whites in a clean and dry bowl. Please use an electric hand mixer if you have one.
  6. Add half amount of sugar and keep beating
  7. Add another half of sugar and keep beating until it becomes meringue with a peak
  8. Add 3 (4) egg yolks and beat well again until it become smooth like the photo below. If you use vanilla extract, put here.
  9. Sift in the flour and mix lightly in using a large wooden spoon or a spatula and mix lightly. Please never knead it nor mix it too much. Mix like holding them.
  10. Pour the milk and butter mixture on to the step 9 little by little. Please never pure all of the liquid all at once. That will make the sponge tough. Gently hold the mixture well.
  11. Pour the batter into the cake tin (step 4). Try to pour the last bit of the batter not to the centre but the side as they are a bit heavier dough prevent from raising.
  12. Drop the tin a least several times to get rid of air bubbles.
  13. Bake it for 30-40 minutes until an inserted skewer comes out clean.
  14. When taking out the cake, drop it again in order to avoid shrinking.
  15. Take off the parchment. Put clean twisted dump cloth over and bottom of the sponge while cooling, in order not to get it dry. Once the sponge cake becomes cool down, now it is the time to decorate it!
  16. Then, slice the cake into two and just decorate it with whipped cream and fruits. The best result will be the following day as it will become moist from the cream.

The origins of kasutera, a light sponge cake that is most often flavored with honey, are in either Portugal, Spain, or both. A good kasutera is moist, with a very fine texture, and is very light. The top countries of suppliers are Turkey, China, and Hong Kong. This Japanese sponge cake is made with just flour, eggs, sugar, and a sugary syrup, such as honey, which also flavors the sponge. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture.

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