Japanese Sponge Cake

Fluffy Japanese Sponge Cake, a great addition to any recipe book. Top it with whipped cream and strawberries for a classic Christmas cake flavour.

Japanese Sponge Cake

Japanese Sponge Cake

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Sweet and delicious Japanese sponge cake.


  • 30 grams of Butter
  • 30 grams of Milk
  • 120 grams of Flour
  • 4 Eggs*
  • 100 grams of Granulated Sugar
  • 1 teaspoon of Vanilla Extract


  1. Preheat your oven to 180 degrees Celsius.
  2. Prepare your cake pan (18 cm or 20 cm) by brushing the inside of the pan with butter and lining it with baking paper.
  3. Heat the milk and butter together in a saucepan, until the butter has fully melted.
  4. Add the eggs and sugar into a heat proof bowl.
  5. Place the bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir, using a whisk, until the sugar has melted completely.
  6. Pour the egg mixture into a mixing bowl and add in the vanilla extract.
  7. Whip up the eggs until they reach the ribbon stage.
  8. Sift and fold in the flour in three additions.
  9. Add the melted butter and milk mixture and fold this in as well.
  10. Pour the batter into your prepared cake pan.
  11. Bake the cake for 20 to 25 minutes.
  12. Let it cool completely.

When is it done?

You'll know the cake is done when you insert a skewer or knife into the cake, pull it out and only a few moist crumbs stick to it. If there's wet batter attached: place it back in the oven.


*Make sure this ingredient is at room temperature.

This recipe makes one cake with a diameter of 18 cm.

Used in the following recipes:


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