Et cetera, et cetera, et cetera

endless experiments with small things that bring joy to life

Sponge cake with almond

2 Comments

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.

The base of the cake is meringue, and yes, it can be time consuming to whip it by hand (yes, I have tried it), with a mixer, it can still take awhile to make sure the meringue peaks and appears glossy.

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Meringue with egg

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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.

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Ready to eat!

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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?)

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2 thoughts on “Sponge cake with almond

  1. This looks soooo yummy. I think the sprinkled almond shivers on top is such a good idea!

    Like

  2. This is the cake I made whenever I want a “cake” day because I can literally inhale the entire thing in one sitting :p If I have heavy whipping cream on hand, I will pair the cake with homemade whipped cream, which makes the cake more delectable!

    Like

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