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Chicken eggs – 7-8 pieces
Brown sugar – 310 gr
Premium wheat flour – 200 g
Cow’s milk – 100 ml
Honey – up to 4 tablespoons
Today we are preparing a Japanese sponge cake recipe with photos step by step. It is used as an independent dessert or as a preparation for cakes (merendins).-3
Cooking steps
For this dessert you need to sift the flour three times.
In a container, mix honey and milk until completely homogeneous.
Prepare a steam bath for beating eggs with sugar, beat for up to 15 minutes until the temperature of the mixture reaches 60 degrees
Remove the mixture from the heat source, place in a food processor and beat until completely cool.
Gently pour in the milk-honey mixture without stopping stirring.
Add flour in portions, stir with a silicone spatula
Prepare the form. Once the paper is at the bottom of the mold, pour out the dough, tap to remove air bubbles from the dough
Bake for about 50-55 minutes. The temperature in the oven should not exceed 180 degrees. Towards the end of baking, check for doneness with a toothpick or skewer.
After removing from the mold, place the biscuit in plastic. It should become denser and wetter.
