Japanese Vanilla Sponge Cake Recipe

Do you love Japanese sponge cake? If yes, then you will love this Japanese vanilla sponge cake recipe. This recipe is super easy and only requires a few ingredients. It’s light, airy, and deliciously moist. The cake has a subtle hint of vanilla and is perfect for any occasion.

Ingredients

4 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the eggs and sugar until light and fluffy. This should take about 5 minutes.
Sift in the flour, butter, vanilla extract, and salt. Fold in the ingredients until combined.
Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

This Japanese vanilla sponge cake recipe makes one 9-inch round cake. Each slice contains approximately 250 calories, 10.7 grams of fat, 29.2 grams of carbohydrates, and 4.5 grams of protein. It’s also a good source of vitamin A and calcium.

Serving Suggestions

This cake is best served warm with a dollop of whipped cream or a scoop of ice cream. You can also garnish it with fresh berries or a dusting of powdered sugar. It’s also delicious served as a snack with tea or coffee.

Storage

The cake can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To thaw, simply place in the refrigerator overnight.

This Japanese vanilla sponge cake recipe is sure to be a hit in your household. It’s easy to make and requires minimal ingredients. It’s light, airy, and deliciously moist. Enjoy!