Whenever I crave for cake, it is usually something spongy but not too sweet. Earlier last year, I found a Japanese sponge cake recipe at La Fuji Mama, and it turned out very similar to the ones I had when I was a kid. Liking the cake so much, I often make it without the whipping cream and strawberries.
|Meringue with egg|
|Ready to bake!|
The only modification I made to the recipe is to sprinkle shaved almond on top of the cake, right before it makes to the oven.
|Ready to eat!|
|Profile of the cake slice|
In my experience, this cake becomes “flat” rather quickly, probably because of the meringue, so consume within a day or two (who can object to cake eating?)