Simple Way to Japanese Fruit Sponge Cake

Lemon Sponge Cake I

If you don't have an adjustable cake pan, you can just use whatever cake pans you have and cut the sponge to size, unfortunately losing a lot of.

Recipe Summary Lemon Sponge Cake I

This cake recipe is about 60 years old. I hope that you will enjoy this one.

Ingredients | Japanese Fruit Sponge Cake

1 cup cake flour

½ teaspoon salt

1 teaspoon baking powder

3 eggs

1 cup white sugar

1 tablespoon lemon juice

½ teaspoon lemon extract

6 tablespoons hot milk

Directions

Sift together flour, salt, and baking powder.

In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.

Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.

Info | Japanese Fruit Sponge Cake

prep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 1 - 9 inch tube cake

TAG : Lemon Sponge Cake I

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,

Images of Japanese Fruit Sponge Cake

Japanese Fruit Sponge Cake / This cake that i'm introducing today was inspired by the japanese strawberry shortcake, which can be found in all cake shops along the streets of japan.