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Japanese Cotton Soft Sponge Cake Recipe
The texture of the cake is soft and melts in the mouth. The cake does not add any additives.
Japanese Egg Cake Ingredients
Vegetable oil or rice bran oil, warm 30 g
30 g of cake flour
Corn flour 10 g
1/4 tsp salt
40 grams of fresh milk
3 egg yolks No. 2
Vanilla flavor 1/2 tsp.
3 egg whites No. 2
Cream of tar tar/navy oil 1/2 tsp.
50 grams of granulated sugar
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Bake at 130 degrees for 55-60 minutes if you want a darker color on the top of the cake. Continue to bake for 5 minutes by taking out the water tray.
*Bake with water, put hot water in a baking tray.
**Preheat the oven 20 minutes before baking.
*** Tips for making egg cakes Fresh eggs should be used. and add vanilla scent to add fragrance
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