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 How to make 1. Place the eggs in a bowl and whisk on high speed for 2 minutes 2. Add all the sugar at once, then whip for 5–7 more minutes 3. Add milk, oil, and vanilla; mix on low speed for 30 seconds 4. Sift in the cake flour and fold 50–60 times with a spatula 5. Pour into the pan in a thin stream and bake at 160°C / 320°F for 38 minutes 6. Unmold immediately after taking out of the oven and let cool ────────────────────────── 🍓 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) How to make 1. Fold a strip of parchment paper into a 1.5cm band and wrap around the sponge as a slicing guide 2. Slice the sponge into 3 layers 3. Whip the cream over ice water to stiff peaks 4. Spread cream, arrange strawberries, and stack 3 layers 5. Cover the entire cake with cream and create a pattern with the back of a spoon 6. Garnish with strawberries, chill in the fridge for at least 2 hours, then slice ────────────────────────── 📸 Instagram https://www.instagram.com/emojoiecuisine/ #emojoie #spongecake #shortcake #japanesecake