Japanese Whipped Cream Sponge Cake Sandwiches
From the MolalaCook kitchen · 烘焙手記
Japanese Whipped Cream Sponge Cake Sandwiches
日式忌廉海綿蛋糕三文治
Bake one 28 cm square sponge sheet, cut it in half and sandwich it with whipped cream.
▶ Watch the recipe
Before you begin
The flat layers give you neat triangles without having to roll the sponge. For clean triangles, wipe the knife between cuts and press gently rather than sawing through the cream.
Method 做法
Mix the sponge base
Separate the eggs and chill the whites in the freezer for about 15 minutes. Whisk oil and milk until emulsified, then sift in the flour and stir smooth. Mix in the yolks.
See this stage at 1:37 →
Whip and bake
Add lemon juice and salt to the whites and beat until foamy. Add the sugar in three portions. When the foam holds clear tracks and no longer runs, fold into the yolk mixture. Spread in a paper-lined 28 × 28 cm tray. Bake in the middle of the oven at 160°C (320°F), top and bottom heat, for about 25 minutes.
See this stage at 4:42 →
Fill the sandwich
Cool the sponge and remove the paper. Cut into two equal rectangles before spreading the filling. Whip the cream and icing sugar until firm enough to spread, cover one half evenly and lay the second half on top.
See this stage at 7:46 →
Chill and portion
Refrigerate until firm enough to cut without squeezing out the cream. Trim the sides and cut into squares, then slice diagonally for triangular sandwiches.
Watch & bake along
Japanese Whipped Cream Sponge Cake Sandwiches
✦Should I cut the sheet before or after filling?+
Tools for this recipe
28 × 28 cm Swiss Roll Pan
The 28 cm square sponge sheet cuts into two equal rectangles for the sandwich layers.
Reusable Swiss Roll Liner · 33 × 33 cm
Line the tray before pouring in the batter and peel the liner off once the sponge is cool.
CakeLand Fine Strainer · Medium
Sift the cake flour into the milk and oil to break up lumps before adding the yolks.
