Recipe of Award-winning Suzuya Patisserie's Original Sponge Cake
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Quick Suzuya Patisserie's Original Sponge Cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Suzuya Patisserie's Original Sponge Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Suzuya Patisserie's Original Sponge Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Suzuya Patisserie's Original Sponge Cake is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Suzuya Patisserie's Original Sponge Cake estimated approx 35 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Suzuya Patisserie's Original Sponge Cake using 4 ingredients and 5 steps. Here is how you can achieve that.
You can make Sponge Cake with only 4 ingredients and simple steps!
The recipe is originally from: https://suzuyapatisserie.com/spongecake/
Ingredients and spices that need to be Make ready to make Suzuya Patisserie's Original Sponge Cake:
- 190-200 g Room Temp Eggs (4 large size)
- 155 g Granulated Sugar
- 115 gram Sifted Pastry Flour (Hakurikiko)
- 40 gram Butter (Warm 40-50℃)
Instructions to make Suzuya Patisserie's Original Sponge Cake
- Pre-heat the oven at 325F. Prepare the 8’ round cake pan with parchment paper. Boil Water.
- Use water bath, touching only the bottom of the bowl with hot water. Side of the bowl is only getting steam. Use bowls can stack together with some gap.
- Start whipping slow speed until sugar dissolved then up the speed high. About 35-40c whip fluffy. Take our from the water bath then now whip to make the sir bubble smaller by using medium speed. Whip until the foam can drew circle.
Additional note: The temperature should stay around 30-35℃ at this point.
- Use rubber spatula. Add the shifted flour in one time with the shifter. This helps adding in the batter evenly. Also adding air info the flour. Use slicing portion and combine flours and the batter.
- Add Warm Butter, 40-50C with scooping motion. Bake at 325F for about 35min.
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