However, I decided to ask for her help to bake a whole cake because my cake doesn't raise at all!
It was mind-blowing! Just like a magic, my cake was puffy and so moist at my first try!
Before I put my mixture in the oven, mom said "It's gonna be a success. I just know it by my experience."
How annoying is that!! This is why I don't learn from her, except this time.....
Although the cake culture was brought from the West, I think Japanese cakes are better than others!
This is mom's recipe that she's been using over 40 years, and I've been loving it since I was a child.
Ready in: 80 minutes
Ingredients for 6" cake:
3 eggs
120g of sugar (40g and 80g)
100g of flour for a vanilla cake, 80g of flour for a chocolate cake
25g of coco powder only for a chocolate cake
1 tablespoon of milk, nuked
1 tablespoon of butter or coconut oil, melt
Strawberries
Strawberry jam, option
[Chocolate Cream]
200ml of 35% whipping cream
50g of chocolate
1 tablespoon of sugar, adjust as you like
Required Equipment:
2 super dried bowls, if there are water drops, your cake won't raise!
Flour sifter
Parchment paper
Cake pan
Hand mixer, it works better than a stand mixer, no water drops on this either!
Water spray bottle
Ice cubes
Step 1: Put parchment paper in a cake pan with some butter or coconut oil.
Step 2: Set your oven at 350F.
Step 4: Separate eggs into yolk and white, and put them in different bowls.
Step 5: Put 40g of sugar into white, and 80g into yolk. Using a hand mixer, beat yolk with sugar until it becomes cheese- cream-like. Do the same with white. The white should be hard meringue, doesn't drop or running. If baking in summer, you may want to dip the bowl in icy water for better meringue.
Step 6: Put white into yolk. DO NOT mix too well! Keep some white bubbles.
Step 7: Add flour into egg bowl. Drop the mixture from the high point, DO NOT mix it in the bowl. Make sure to add air into the mixture.
Step 8: From the high point, pour the mixture into a pan. Drop the pan a few times to get bubbles out of it.
Step 9: Spray water 3 times onto the mixture before placing it in the oven.
Step 10: Bake for 30-45 minutes.
Step 11: Remove the pan immediately from the oven when it's baked, and take out the cake from the pan as soon as possible.
Step 12: As soon as you can touch the cake, put it in a plastic bag to keep the moisture in the cake.
Step 13: Heat up chocolate cream mixture. When everything melts, remove the pan from the heat, and dip the pan into icy water. Whip it.
Step 14: Take out the cake from the bag, and slice it into two. Put cream or jam in the middle and place some strawberries. Assemble the cake.
Step 15: Decorate the cake as you like.
