Ingredients:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cake flour (or you can use all-purpose flour)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
- Prepare dry ingredients: In a bowl, sift together the cake flour, cornstarch, and salt. Set aside.
- Whip eggs and sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture becomes thick, pale, and triples in volume. This might take around 5-7 minutes.
- Add vanilla extract: Mix in the vanilla extract until well combined.
- Fold in dry ingredients: Gently fold in the sifted dry ingredients into the egg mixture in three batches. Be gentle to avoid deflating the eggs.
- Incorporate melted butter: Take a small amount of the batter and mix it into the melted butter to lighten it. Then, gently fold this butter mixture back into the main batter until fully incorporated.
- Pour batter into pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake: Place the pan in the preheated oven and bake for approximately 20-25 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cooling: Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.
This Japanese sponge cake is light, airy, and perfect on its own or can be used as a base for various desserts. Enjoy it as a delightful treat with a cup of tea or coffee!
