Koshima Sponge Cake

Koshima Sponge Cake

1. Make preparations first, spread a layer of greased paper inside the 6-inch movable bottom mold, and put some butter on the inner wall for better adhesion

2. Put the melted butter and milk in a small bowl, keep the temperature through the warm water of about 40 degrees

3. Add eggs, sugar and water syrup in a clean stainless steel basin

4. Put the mixing bowl into hot water of about 40 degrees and beat at high speed

5. Beat until the color of the custard turns white and the custard is sticky, adjust to a medium speed and beat

6. Beat until the egg batter is fine and fluffy, and the texture is natural and smooth

7. Sift in low-gluten flour flour

8. Stir the batter with a spatula until no dry powder can be seen

9. Pour the melted milk and butter liquid along the spatula, spread it around the batter and continue to stir

10. Stir again evenly

11. Pour the egg batter into the mould covered with greased paper, shake the mould on the table twice to break the big bubbles on the surface of the cake batter

12. Put it in the middle and lower level of the oven, and bake in the oven at 165 degrees for about 40 minutes. Take out the baked cake, tear off the oily paper, and let it cool down!

Tips:

1. Original recipe: Egg liquid: 150g low-gluten flour 100g white sugar 110g water gluten 6g butter 26g milk 40g.
2. Water syrup is a white maltose, also called corn syrup, available online!