The fluffiest and most dancing Japanese sponge cake 🥰
Super simple and with only 5 ingredients
You only need:
130g. milk or vegetable drink
To prepare it, separate the whites from the yolks.
Melt the butter with the milk in a saucepan.
Beat the egg yolks with the previous mixture until foamy. Add the sifted flour and combine.
Whip the egg whites until stiff with Erythritol. Add the whipped whites to the yolks three times with smooth movements.
Pour into the lined mold and bake for 75 minutes at 140° or 286 F. ( water bath) Take out, let cool and cut.
Use a metal mold, the difference is very noticeable.
If it browns excessively, cover with aluminum foil while it finishes baking.
You can flavor with lemon zest or vanilla
The point at which you add the whites is important, don’t over-beat
Store well covered with transparent film so that it does not dry out
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