Comments on: Japanese sponge cake – How to make the most cottony and bouncy cake

By: KP Kwan

KP Kwan — Sun, 04 Jun 2023 20:24:33 +0000

In reply to Stacy. I have not made tres leches cake before, so I am uncertain what the outcome will be after adding the milk.

By: Stacy

Stacy — Sun, 04 Jun 2023 06:28:02 +0000

Would this kind of sponge cake work well for a tres leches cake?

By: KP Kwan

KP Kwan — Wed, 29 Jun 2022 02:14:23 +0000

In reply to steve. I use an 8-inch square pan for this recipe.

By: steve

steve — Fri, 24 Jun 2022 16:22:28 +0000

how big of a pan should i use?

By: KP Kwan

KP Kwan — Sat, 20 Nov 2021 00:00:07 +0000

In reply to J.

I do not have a definite solution to your problem and would appreciate any expert who read this could provide an answer.
The following are steps I will try, and hopefully, it works 🙂
– Reduce the amount of water in the bath. That may help to let the bottom part heat up faster and expand. The bath produces moisture in the oven to rise slowly and get a flat surface. Other than that, it does not serve other purposes IMO.
– Up the temperature to 170°C, as I think it is still not exceedingly high.

By: J

Mon, 15 Nov 2021 10:39:29 +0000

Good day! Awesome recipe! I have tried replicating this but I still end up with the same result – a failure. The eggs seem to settle down at the bottom of the pan while baking. The end result tastes like an egg pie. I have already tried putting the rack on the lowest layer and increasing the temperature to 160 degrees. I am using a gas oven by the way.

Do you have any tips regarding this? Thank you very much!

By: KP Kwan

KP Kwan — Thu, 15 Jul 2021 08:44:20 +0000

In reply to Angela. The content of all-purpose flour is close to cake flour. Therefore, there will not be any big difference in the texture.

By: Angela

Angela — Thu, 15 Jul 2021 03:26:48 +0000

Hello! Unfortunately, I do not have cake flour. Will the light texture be completely ruined if I use all-purpose?

By: KP Kwan

KP Kwan — Sat, 12 Jun 2021 01:23:48 +0000

In reply to Dani. Glad to know about the progress. I hope you will get the perfect result next time :)

By: Dani

Dani — Thu, 10 Jun 2021 03:40:09 +0000

In reply to Dani.

Update: Apparently the cake that I assembled as a strawberry shortcake and left at my friend’s house was still fine the next day, so I’m not sure what happened to our particular sponge. I did leave the parchment paper on the bottom, so it’s possible that it became gross (maybe moldy) over time and affected the cake. Another possibility is that the tupperware I stored it in was not washed properly prior and I didn’t notice? It’s still a big mystery, but it seems less to do with the recipe now! My dad was upset that I didn’t save him a slice, so I’ll probably be making it again soon and we’ll see how it keeps this time around.