A sponge cake mix made with wheat flour from Hokkaido. Simply whip the batter with a hand mixer to create a light and moist sponge cake. It is perfect for homemade celebration cakes and a fun baking activity to enjoy with children for birthdays or special occasions.

Instructions

Makes 1 sponge cake (15 cm round tin)

Preparation time: about 50 minutes

Ingredients

Mix 150g

Whole eggs 100g (about 2 medium eggs)

Milk 10mL

Unsalted butter 10g

Tools

Mixing bowl, hand mixer, spatula, cake tin, oven, skewer, baking paper

Preparation

Melt the butter in advance and bring the eggs to room temperature.

Line the cake tin with baking paper.

Instructions

Place all ingredients except the butter in a bowl. Mix with a hand mixer on low speed for about 30 seconds.

When the batter is smooth, switch to high speed and whip for about 4 minutes until pale and thick.

Add the melted butter and gently fold it in with a spatula until evenly combined.

Pour the batter into the prepared tin, smooth the surface and lightly tap the tin to release large air bubbles.

Bake in a 170°C preheated oven for about 35 minutes. Insert a skewer; if it comes out clean, the cake is done.

Immediately remove from the oven and drop the tin from about 20 cm height two or three times to prevent shrinking.

Remove from the tin and allow to cool completely.

Slice to your preferred thickness and decorate as desired.

Baking time and temperature may vary depending on the oven.